Cinnamon Caramels {Chocolate Dipped If You Dare}
User Reviews
4.8
Cinnamon Caramels {Chocolate Dipped If You Dare}
Description
Cinnamon Caramels start by combining salted butter, salt, light corn syrup, granulated sugar, and half the heavy cream in a heavy-bottomed saucepan over low heat until the butter melts and ingredients blend evenly. The mixture is then cooked over medium-low heat, managed carefully to maintain a simmer without burning, for about 10 minutes until thickened with occasional gentle stirring. More cream and cinnamon extract are added later for flavor and smooth texture.
The red food coloring gel is included to give the caramels a distinct color but can be omitted without affecting the flavor. Cinnamon extract delivers a sweet, warm cinnamon note that complements the richness of the caramel. Optionally, the caramels can be dipped in tempered chocolate for an extra layer of flavor and texture.
The caramels are poured into a buttered pan and allowed to cool and set before cutting. Handling temperatures carefully ensures a smooth candy without graininess or separation. Using cinnamon extract rather than cinnamon oil allows for easier dosing and a gentler cinnamon taste.
Ingredients
- ¾ cup butter salted
- ¼ teaspoon salt
- 1 cup light corn syrup
- 2 cups granulated sugar
- 2 cups heavy whipping cream divided (meaning, you'll add half at the beginning and half later)
- 3 teaspoons cinnamon extract
- 1 teaspoon red food coloring gel see note
Instructions
- Butter an 8X8-inch pan and set aside.
- In a medium heavy-bottomed saucepan, combine the butter, salt, corn syrup, sugar and 1 cup of the cream. Over low heat, warm the ingredients until the butter is melted. Gently stirring during this part is ok to help combine the ingredients - just take care not to stir too vigorously and splash the liquid high up on the sides of the pan; also, take care to use low heat for this step. Too high of heat can cause the ingredients to melt unevenly and cause the butter to separate.
- Once the ingredients are warmed and melted, increase the heat to medium-low (I keep my stovetop dial between a 3 and 4 the entire time; each stove is different so just keep an eye on the heat). Because these are no-stir caramels, too high of heat will burn the ingredients on the bottom. Moderate the heat of your stove so that the mixture maintains a simmer without burning. If you turn down the heat and the caramel stops simmering, simply increase the heat little by little until a good simmer is reached and then leave it there. You'll be good to go.
- Clip a candy thermometer to the side of the pan and bring the mixture to a simmer. Cook, without stirring, until the mixture reaches 236 degrees F. Pour in the remaining 1 cup cream. Gently swirl the caramel once or twice with a wooden spoon or spatula to incorporate.
- Again, bring the mixture to a simmer (don't adjust the heat to sharply - I keep mine set the same as before) and cook until the thermometer registers 245 degrees F.
- Off the heat, carefully stir in the cinnamon and red food coloring.
- Immediately pour the caramel into the prepared pan - don't scrape the sides, just tip the pan until no more drizzles out. Let the pan of caramels cool completely at room temperature before cutting into pieces.
- To dip into chocolate, melt milk, semisweet or bittersweet chocolate in the microwave on 50% power for 1-minute increments or in a double boiler on the stove. Simply drop a caramel into the chocolate, lift out once full covered with a fork, tap on the side of the bowl to let the excess chocolate drip off and then carefully slide onto a parchment-lined baking sheet. Once the chocolate has set, you can drizzle additional chocolate over the top for a nice pattern.
Notes
- Omit red food coloring if you prefer natural caramel color; it does not affect the flavor.
- Adjust cinnamon extract to increase or decrease cinnamon intensity cautiously since it's milder than cinnamon oil.
- Consider dipping caramels in tempered chocolate for a contrasting texture and extra richness.
- Maintain moderate heat during cooking to prevent burning and ensure smooth caramel texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Caramels
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Caramel | |
| Calories | 149kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 28mg | 9% |
| Sodium | 61mg | 3% |
| Sugar | 18g | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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