I had the exact amount of heavy cream leftover from Thanksgiving so I thought I would try these caramels. They were good! The cooking time took a little longer for me than the recipe stated but I would rather it take longer than scorch. I think the author is from the UK or Australia.
When cooled down, I cut the candy in 10x4 pieces. That seemed to be the perfect size for eating. Pour the candy into a lined bread pan or loaf pan.
I apologize that the recipe is in metric. I got out my electronic scale rather than convert the recipe.
Soft Honey Vanilla Caramels
200 g white sugar
125 g unsalted butter, cubed
125 ml heavy cream
50 ml runny honey
1 tsp vanilla extract
pinch of sea salt
PREPARE: Lightly oil a loaf pan, then line with baking paper.
COMBINE THE INGREDIENTS: In a deep, heavy-based saucepan combine all ingredients with 50ml of water. Heat gently, stirring occasionally until the sugar has dissolved. Try not to splash the sugar up the sides of the pan, as this can cause crystallisation in the finished caramel.
BRING TO THE BOIL: When the sugar has dissolved, turn the heat up and boil the mixture until it reaches 121°C / 250°F on a sugar or digital thermometer. This takes roughly 8 minutes on my stove. Don’t walk away or leave the caramel at this stage, the mixture can increase in temperature very quickly.
POUR THE CARAMEL: Carefully pour the hot caramel into the prepared loaf pan, then allow to set in a cool place for 2-3 hours. When the caramel is firm enough to handle, lift it out of the loaf pan using the baking paper, then use a sharp knife to cut into the desired size. If the knife is sticking to the caramels / toffees, oil it with a little neutral oil like sunflower.
WRAP: Wrap the caramels in cellophane or baking paper and store in an airtight container.
I sprayed my loaf pan with cooking spray. This makes it easy to lift out the baking paper with your candy in one beautiful piece.
As this candy cools down the "stick to your teeth" texture turns to a creamy melt in your mouth texture.
