A party just isn’t a party without favors! This weekend we celebrated my birthday and I had to make sure there were yummy favors for my guests. So I decided since salted caramels are one of my favorite treats that we had to have them.
Here’s a few pics of the process & try the recipe below….it’s hard to mess up, Patience is key 😀
I love all things home made and handcrafted so I LOVE the brown parchment paper, which I had to search for and found it a Sur La Table (then later discovered it at Sprouts:)
Then in order to personalize the favors I used little treat bags, stamped my initials and tied them with a bow! (Thanks for your help Bonnie)
My only change for next time is to add just a bit more sea salt on top!
In order to prepare for executing the “perfect” caramels on my first try, I searched online for the best recipe and found it on “Baked Bree Blog”:
These tips are so very important:
1. Have everything ready and prepped before you start cooking the sugar. Prepare your pan, measure out all of your ingredients.
2. You may not stir your sugar. You can swirl it a bit in the pan, but if you stir it, the sugar will crystallize and then you will have to start all over.
3. Use a thermometer. Candy making is scientific and you need to reach the correct temperatures to ensure the correct end result. If you do not use temperatures, then your caramel will either be too hard or too soft.
4. Make sure that your full attention is on the caramel. Step away and I can assure you that it will burn. Hot sugar is very dangerous. Give it your undivided attention.
5 Tablespoon butter
1 cup heavy cream
1 teaspoon vanilla
1/4 teaspoon kosher salt
1 1/2 cups sugar
1/4 cup light corn syrup
1/4 cup water
sea salt for sprinkling
Line a 9×9 baking pan with foil and spray it liberally with cooking spray. Set aside. Melt the butter in a saucepan. Add the heavy cream, vanilla and salt. Bring the mixture to a boil, stirring frequently, and take off the heat. Set aside.
In a large saucepan, mix together the sugar, corn syrup, and water. Boil on the stove over medium-high heat. Do not stir. Keep a cup of water and a pastry brush next to the pan to wipe the sides down so sugars do not crystallize. Boil until the sugar turns a light golden color and reaches 310 degrees.
When the sugar reaches 310 degrees, add the heavy cream mixture. It will bubble and boil. You can stir at this point and let it cook until it reaches 248 degrees. Pour the mixture into the prepared pan. Let the mixture set for 10 minutes. Sprinkle with sea salt. Let cool completely. When the caramel has cooled completely, peel away the foil. Using a sharp knife coated with cooking spray, cut the caramels into small squares.
Wrap in the cutest way you like and enjoy! **Beware, if you share you will get more friends**