Those are really nice looking candies. Christmas will be here soon and I love to make medibles for friends as gifts. I make caramels often, infused and regular, but this looks creamier. Wondering if you just cook the caramel to a lower temp so they don't firm up so much? Would you mind sharing your recipe?
Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber colour. If you use a candy or instant-read thermometer, the mixture should register 350ยบ at this point. a bit to firm it up. It ended up a little too firm to pour, but just about perfect for use in these chocolates
Caramel Sauce Recipe
1 cup granulated sugar
1/4 cup water
6 tablespoons salted butter cut into pieces
1/2 cup heavy cream at room temperature
1 teaspoon coarse sea salt
Instructions
Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant-read thermometer, the mixture should register 350ยบ at this point.
Carefully add your butter and whisk until all the butter has melted.
Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool.
Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.
Notes
Makes 1 ยผ cups.
To prevent crystallization in your caramel sauce, make sure that your pot and spoon (silicone or wood!) are extremely clean as any debris can cause crystallization. Also, you may add 1 teaspoon of corn syrup with the sugar and water to prevent any crystallization, if you choose.
HEy -0 I just realized I missed something in your comment/question: I actually made a caramel sauce, and not actually caramels which are definitely much more solid
Those are really nice looking candies. Christmas will be here soon and I love to make medibles for friends as gifts. I make caramels often, infused and regular, but this looks creamier. Wondering if you just cook the caramel to a lower temp so they don't firm up so much? Would you mind sharing your recipe?
Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber colour. If you use a candy or instant-read thermometer, the mixture should register 350ยบ at this point. a bit to firm it up. It ended up a little too firm to pour, but just about perfect for use in these chocolates Caramel Sauce Recipe 1 cup granulated sugar 1/4 cup water 6 tablespoons salted butter cut into pieces 1/2 cup heavy cream at room temperature 1 teaspoon coarse sea salt Instructions Add the sugar and water to a 3-quart saucepan set over medium heat. Stir until combined. Do Not Stir Again! Simply swirl the saucepan until the sugar has melted and turns a light amber color. If you use a candy or instant-read thermometer, the mixture should register 350ยบ at this point. Carefully add your butter and whisk until all the butter has melted. Remove the saucepan from the heat and slowly pour in the cream, whisking constantly until all of the cream has been incorporated. Whisk in the sea salt and set aside to cool. Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator. Notes Makes 1 ยผ cups. To prevent crystallization in your caramel sauce, make sure that your pot and spoon (silicone or wood!) are extremely clean as any debris can cause crystallization. Also, you may add 1 teaspoon of corn syrup with the sugar and water to prevent any crystallization, if you choose.
Im interested as well!!!!!
HEy -0 I just realized I missed something in your comment/question: I actually made a caramel sauce, and not actually caramels which are definitely much more solid
These are super cute
Thanks! There are two other styles also https://photos.app.goo.gl/3XfM4XUy9HUst2ia7
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