KAW: salted caramels
I'm enjoying all of the kitchen at work threads so thought I'd post one of my own.
I've been making caramels every holiday season for many many years. Chocolate and vanilla. Last year I finally caught up to the salted craze and now I'm making Fleur de Sel Caramels exclusively. This afternoon I cooked up 3 batches and wrapped 2 of them. I love my induction cooktop and hood - I can easily regulate the temperature, and the caramels generate a lot of steam.
Trusty thermometer, cream and butter waiting for the sugar and syrup to rise to 320F. From caramels
After the butter and cream is added, I cook to 245F. From caramels
I let it cool just a little then sprinkle the salt over so that it sinks into the caramels. From caramels
Second batch on the way. From caramels
Next batch, divided into 2 bread pans. From caramels
Cutting the first batch. From caramels
First batch. From caramels
Small gift bags for friends. I'll be topping these bags off with more caramels as soon as I wrap the 3rd batch. Batches 4-6 tomorrow! From caramels
I'll link the recipe below. Even though it says not to double the recipe, I always do.
Here is a link that might be useful: This is the recipe I use