Homemade Caramels

September, 2019

2 c. whipping cream

¼ c. butter

¾ tsp. kosher salt

¾ c. Lyle’s Golden Syrup (corn syrup can be a good substitute)

¼ c. water

1¼ c. white sugar

½ c. brown sugar

1½ tsp. vanilla extract

1 tbsp. maldon salt (for sprinkling)

1 tbsp. finely ground espresso mixed with ½ tsp. white sugar (for sprinkling)

Candy thermometer

Line a nine-by-13-inch glass pan with parchment paper and spray the ends that are exposed. 

For wrapping the caramels, use confection wrappers or cut parchment paper into two-by-three-inch pieces. Aim to cut 50, depending on how the caramels are cut, more or less might
be needed.

In a medium saucepan, melt together the cream, butter and salt. Set aside.

In a deep, medium-large pot, combine the golden syrup, water, white sugar and brown sugar.  Stir to form a paste and then insert the candy thermometer to the side of the pot. Heat should be medium-high, let the mixture cook until the thermometer reads 280°F; do not stir the mixture, but remove from the heat.

In this same pot, slowly whisk in the cream/butter mixture. It will bubble up, don’t panic just whisk!

Place the pot back on the heat and remembering not to stir, bring the temperature back up to 240°F.  Remove from heat and gently stir in the vanilla.

Hot sugar can be dangerous so carefully pour the caramel mixture into the prepared pan.  Use a spatula dipped in water to smooth out the surface of the caramels.

On one half, sprinkle the salt over the top. On the other half sprinkle the espresso/sugar mixture.

Allow the caramels to cool and set up over night, uncovered on the counter.

Lift the slab of caramel onto a cutting board and cut the caramels into bite size rectangles.  Wrap each caramel in confection paper or parchment paper and twist the ends tight.

These will keep for up to one month in their wrappers!