This recipe comes from a tea magazine given to me by my neighbor, Jan. She's a sweet older woman whom I only talk with about twice a year, but she likes giving me food-related things because she knows how much I love it. I've always wanted to make a good caramel candy, and this recipe seems to work for me. I think I got second or third place with these at the 2010 Iowa State Fair, but since it wasn't first place, I don't really remember. I also like making these with almonds and then dipping the bottom half in Dove chocolate (milk or dark, both are fantastic--see pics at the end).
These really aren't very hard to make, and they keep for quite a while in the fridge.
1. Line an 8 x 8 inch baking dish with non-stick aluminum foil. Set aside.
2. In a large heavy saucepan, combine cream, corn syrup, sugar, brown sugar, butter, honey, and salt. Bring to a boil over medium-high heat, stirring often. Cook without stirring until mixture reaches 240°F. Remove pan from heat. Add walnuts and vanilla seeds, stirring well to combine. Pour into prepared dish, and cover with plastic wrap.
3. Refrigerate until set, 2 to 4 hours.
4. Using foil as handles, lift caramel from dish. Remove foil, and place caramel on a cutting board. Before cutting, let caramel return to room temperature. Cut into 1-inch squares. Wrap individually in wax paper or cello wrap if not serving immediately.
|Caramels with almonds|
|Caramels with almonds and milk chocolate|
|Caramels with almonds and dark chocolate|