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- user reviews (4)
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1
cup butter
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1
16 ounce package packed brown sugar (2-1/4 cups)
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2
cups half-and-half or light cream
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1
cup light-colored corn syrup
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1
teaspoon vanilla
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1/2
- 1 1/2
teaspoons flaked sea salt or smoked flaked sea salt
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1/2
- 1 1/2
teaspoons pink peppercorns, crushed
1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.
2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.
3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with salt and pepper. When firm use foil to lift candy out of pan.* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.
- Tip *Mix the salt and pepper or you can do one side with salt and the other with the peppercorns.
- Tip **If desired, for easier slicing, freeze caramel for 10 minutes or until just firm. Cut as directed.
- Equipment Candy Thermometer:Cooking to the correct temperature is crucial when making most candies, ensuring toffees turn out crunchy and caramels stay chewy. Our Test Kitchen prefers a digital thermometer with a clip to attach it to the side of the pan. Before making candy, always calibrate the thermometer per manufacture's instructions.
- Calories 70,
- Carbohydrate (gm) 9,
- Fat, total (gm) 4,
- Cholesterol (mg) 10,
- Saturated fat (gm) 2,
- Monosaturated fat (gm) 1,
- Sugar, total (gm) 8,
- Vitamin A (IU) 97,
- Riboflavin (mg) 0,
- Cobalamin (Vit. B12) (µg) 0,
- Sodium (mg) 40,
- Potassium (mg) 20,
- Calcium (DV %) 10,
- Percent Daily Values are based on a 2,000 calorie diet
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Fabulous melt-in-your-mouth caramels. I omitted the peppercorns but absolutely love the flavor the sea salt adds. I made these last year when I read the December issue and it was the first holiday item I made this year because I received so many requests for it.
12/3/2011 09:07:54 AM Report AbuseThis came out perfect! The salt and pepper are fantastic on the sweet caramels. They were a hit with everyone I gave them to.
1/5/2011 11:58:11 AM Report AbuseI tried this recipe and it came out perfect!
12/25/2010 08:26:12 PM Report AbuseThese are delicious, but my idea to make an additional half-batch without the salt and pink pepper for kids and people with plainer tastes was definitely a good one. For the rest of us, the dash of sea salt and pink pepper does add a bit of balance to the rich sweetness.
12/19/2010 07:35:43 PM Report Abuse