With this post we will continue the series of festive recipes. However, this is a special recipe since it requires only 4 main ingredients to end up with something really impressive!
If you follow my blog you would know that I do love a good caramel. Added in the right amounts, caramel transforms ordinary sweets into spectacular ones. What if caramel is not one of the elements of a recipe but is the actual hero of it? Well that's what this caramel candies recipe is all about.
Following the recipe specified in this post you will get around 21 pieces of candy. I should specify that I used an 8 x 16 cm cake pan. I trimmed the edges of the caramel and cut it into 2 x 3 cm candies.
The only difficulty in this recipe is to get to the right temperature as to have a set caramel but that is not rock solid and to attain this temperature you do need a thermometer. It sounds a bit technical and it kind of is, but these cooking thermometers are widely available nowadays at fairly reasonable prices.
Now, let´s caramel:
- 200 g sugar
- 150 g cream (35%)
- 40 g cold butter
- 1/2 tsp sea salt or fleur de sel
In a heavy bottom pan add the sugar and let it melt over a gentle heat. Cook the sugar until you get an amber color and you can smell the distinctive caramel aroma. Slowly pour the cream taking extra care not to splatter any of the hot sugar on you.
Continue cooking the caramel for at least 10 minutes and over a gentle heat. The mixture needs to get to 125C (257 F) and when it does, turn off the heat and add the butter whisking well until it is well combined. Finally add the salt and whisk again for a bit.
Pour the caramel in the parchment covered pan and leave it to cool. Place the pan in the fridge for an hour or two.
Continue cooking the caramel for at least 10 minutes and over a gentle heat. The mixture needs to get to 125C (257 F) and when it does, turn off the heat and add the butter whisking well until it is well combined. Finally add the salt and whisk again for a bit.
Pour the caramel in the parchment covered pan and leave it to cool. Place the pan in the fridge for an hour or two.
Remove the pan from the fridge. Take the caramel out of the pan and cut it into 2 x 3 cm rectangles. For an extra hit of salt, you can sprinkle a touch of sea salt on the caramel pieces or over the caramel slab before you cut it.
Wrap the candies in wax paper or candy plastic wraps and share them with your loved ones as a special and homemade gift for Christmas.
Wrap the candies in wax paper or candy plastic wraps and share them with your loved ones as a special and homemade gift for Christmas.
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