I started out this week with a candy making binge – 1 batch of caramel, 2 batches of brittle, and 2 batches of fudge – all before Tuesday. I had to get creative since I was making them for a Grandfather that is forbidden from having any chocolate or nuts. I’m starting out with posting this year’s caramel recipe. It turned out to be my favorite, but then again, I have always had a soft spot for caramel. The remaining recipes are to follow in the upcoming days.
- 1 cup Sugar
- 1/2 cup Brown Sugar
- 1/2 cup (1 stick) Butter
- 2 tsp Sea Salt + more for sprinkling
- 1/3 cup Bourdon
- 1/3 cup Heavy Cream
- Line a 8″ x 8″ pan with parchment paper.
- In a deep heavy bottomed pot, bring all of the above ingredients to a boil.
- Insert the candy thermometer.
- Reduce the heat slightly, and continue to stir and cook the caramel until the candy thermometer reads 252 F (~ 122 C) entering into the hard ball stage.
- Pour the caramel onto the parchment. Careful the caramel will be excruciatingly hot and sticky.
- Tip: Place the pot directly into the sink, before it solidifies, along with any other caramel coated cooking implements, and pour hot water over them allowing the caramel coated surfaces to soak. You’ll be thankful when you return 10-15 minutes later to clean them. The caramel should come right off.
- Allow the caramel to cool for 5 minutes before lightly sprinkling coarse sea salt over it.
- Once the caramel has cooled for about a hour, you can begin cutting it into individual squares.
- Use a sharp, oiled knife. Pour some cooking oil onto a paper towel, and carefully brush the knife between cuts.
- Move the entire block of caramel, including the parchment paper, onto a large cutting board. Leave the parchment paper underneath the caramel while cutting it as an additional barrier to the stickiness.
- Wrap each caramel in a small square of wax paper. Yes, it takes forever, but it is well worth the effort.
Adapted from The Smitten Kitchen Cookbook‘s Cider Caramel Recipe.