Organic Emily

Salted Caramels

Salted CaramelsSalted Caramels are my husbands favorite treat… or one of them at least.  I make these for neighbor gifts around Christmas time, but they are wonderful anytime of the year!  This recipe comes from the Barefoot Contessa.  It’s very simple and practically fool proof!  I am not a candy maker which says a lot about how easy it really is!  All you need is a candy thermometer which can be purchased just about anywhere for around $5.

Salted Caramels

1 1/2 cups sugar
1/4 cup light corn syrup
1 cup heavy cream
5 tablespoons butter
1 teaspoon fluer de sel (french salt) or sea salt will do too, plus extra for sprinkling
1/2 teaspoon pure vanilla extract
 Line an 8-inch square baking pan with parchment paper, allowing it to drape over 2 sides, then brush the paper lightly with canola oil.
In a deep saucepan (6-inches wide and 4 1/2 inches deep), combine 1/4 cup water, sugar, and corn syrup and bring to a boil over medium-high heat.  Boil until the mixture is a warm golden brown.  Don’t stir- just swirl the pan.  Watch carefully, as it can burn quickly at the end!
In the meantime, in a large pot, bring the cream, butter and 1 teaspoon fluer de sel to a simmer over medium heat.  Turn off the heat when you are ready to add the sugar mixture and pour very slowly.  Be careful, it will bubble up violently!  Stir in vanilla with a wooden spoon and cook over medium heat, until the mixture reaches 248` (firm ball) on a candy thermometer.  (If you don’t have one, get one, they are very cheap!)  Stir occasionally. Once they are ready pour them very carefully into teh prepared baking dish and refridgerate for a few hours, until firm.
When the caramels are cold, pry the sheet from the pan onto a cutting board.  Cut the square in half.  Starting with a long side, roll one piece of the caramel up tightly into an 8-inch log.  Repeat with the second piece.  Sprinkle both logs with extra salt, trim the ends and cut into 8 pieces.  Wrap each caramel in glassine or parchment paper, twisting at the ends.  Store in the fridge and serve them chilled!

Emily Saddler

Emily is a Master Gardener, wife of a professional landscape contractor, homeschool mom of 7 awesome kids, yoga/pilates instructor, a clinical and master herbalist, licensed massage therapist and soon to be traditional naturopath. She is a very passionate advocate of organic home-grown food! Emily maintains a blog called “The Organic Suburban Farm Girl” where she shares gardening advice, delicious recipes made with fresh, organic ingredients, herbal and natural home care product recipes and loves teaching classes on gardening, plant identification and herbal remedy workshops. Check out the events and classes page for more info.

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