Homemade Salted Caramels with Nutmeg
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Homemade Salted Caramels with Nutmeg
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Homemade Salted Caramels with Nutmeg are a simple no-bake recipe with a big wow factor. Soft and buttery, they are a festive treat!
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Ingredients
- 1 teaspoon pure vanilla extract
- 1 1/2 cups granulated sugar
- 1 1/2 cups dark brown sugar packed
- 2 cups heavy cream 35%
- 1 cup light corn syrup
- 1 cup salted butter cubed
- 1 teaspoon freshly grated nutmeg
- 2-3 teaspoons Flaky sea salt to finish
Instructions
- Line a 13- × 9-inch pan with parchment paper. Press in the corners firmly. Tip: pre-measure the vanilla into a small pinch bowl and place it in the prepared pan - with this visual, you won't forget to add the vanilla at the end of the boiling.
- In a 6-quart, heavy-bottomed saucepan, combine the granulated sugar, brown sugar, cream, corn syrup, butter and nutmeg. Heat over medium-low heat, stirring constantly, until everything has melted.
- Cook, stirring gently and frequently, until the mixture reaches 244°F on an instant-read thermometer. This can take up to 1 hour, depending on your stove.You can also test it by dropping a small portion of the mixture into a bowl of cold water; if it forms a firm ball, it's ready.
- Remove from the heat and stir in the vanilla. Carefully pour the caramel into the prepared pan. You may want a helper to scrape out the pot.
- Tap the pan gently on the counter a few times to release any air bubbles. Sprinkle caramel generously with sea salt, and any gold or sparkly sprinkles. Let caramel firm up at room temperature for 3 to 4 hours.
- Meanwhile, cut waxed paper into about 90 small squares for wrapping the caramels.Slice the caramel lengthwise in the pan into four slabs. Working with one slab at a time, place it on a cutting board and cut the caramels into 'logs' about 1/2-inch by 2-inches.You should get about 22-24 pieces per slab for a total of about 90 caramels. Of course, you can cut them into any shape or size you wish!
- Individually wrap each caramel in waxed or parchment paper, twisting each end tightly. Store in an airtight container at room temperature for up to 1 month, or freeze in the container or in heavy-duty freezer bags for up to 6 months.
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