So I’m into caramel now. Like REALLY into making caramel.
I have always been a fan, but I never appreciated how easy it was to make, and how utterly delicious it is to make a fresh batch of it!
After having a plain batch of caramels under my belt, I decided I was ready to move on to better–and more delicious–recipes! One of those recipes, Earl Grey Salted Caramels, was one I had pinned quite a while ago and had been on my “to bake” list though I hadn’t had the courage to make it until now.
Now if you haven’t made caramels before you might not believe me, but I promise, as long as you get your caramel up to the right temperature, it is very hard to screw this up.
The Early Grey caramels are a bit different from a regular batch of caramels, and they start out with simmering early grey, black tea and heavy cream together to really infuse all the flavors together.
Another unique feature of these caramels is that they use honey in addition to corn syrup and sugar as a sweetener. As you can see, I used both white and brown sugar….which was actually only because I ran out of white sugar and didn’t want to go to the store…but I think it turned out really well!
After things boil, the heavy cream and butter are added to the pot.
At this point, the caramel needs to boil until it reaches 250 degrees, and then continue to boil for about 5 minutes after it reaches this temperature. The longer it boils at this point, the firmer your caramel will be when it hardens.
Pour the caramel into a prepared pan, and let it cool completely.
It takes awhile to cut and wrap the caramels, but it is actually quite fun if you sit down and do it while you are watching a movie or something. ^_^
Earl Grey Caramels
Inspired by Oh How Civilized
1 1/2 cup heavy cream
3 tablespoons Earl Grey tea, hand-crushed
1 bag of black tea (I used English Breakfast)
1/2 teaspoon vanilla extract
1 cup sugar
1 cup brown sugar
1/4 cup corn syrup
1/4 cup honey
1/3 cup water
4 tablespoons butter
**You will also need a candy thermometer!
1) Line a 9x13inch pan with parchment paper.
2) Place the cream and teas in a small sauce pan and bring to a slow simmer. After about 5-10 minutes, turn off the heat and let it rest for 10 minutes.
3) Strain the tea and add the vanilla to the cream.
4) Place the sugars, corn syrup, honey and water into a pot and mix well. Clip the candy thermometer onto the pot and turn on the heat to medium-low, cooking until it reaches around 230 degrees.
5) Turn off the heat and add the cream. Stir to combine then add in the butter.
6) Turn the heat on to medium-low once again and boil until it reaches 250 degrees. If you are unsure, you can spoon some of the liquid into a cold glass of water. If the liquid forms a soft ball, it is ready.
7) Continue to boil for about 5 minutes. The longer it boils the firmer the caramel will be when it cools.
8) Pour the caramel into the prepared pan and let it cool completely. This will take at least two hours.
9) Cut squares of wax paper, cut the caramel into cubes and wrap them, twisting each of the ends.
**I have successfully sent these caramels throughout the US and also to Japan. Even after being in the mail for a week or two, they still had a good texture and were delicious! ^_^
And thank you to everyone who received these caramels and gave me fantastic feedback! 😀