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Ingredients
- 2 cups coarsely chopped walnut or macadamia pieces, optional
- 3/4 cup light corn syrup
- 1/4 cup honey
- 2 cups sugar
- 3/8 teaspoon fine sea salt
- 2 cups heavy cream
- 3 tablespoons unsalted butter, cut into chunks and softened
- 1 tablespoon + 1 teaspoon pure vanilla extract
Details
Adapted from oggi-icandothat.blogspot.com
Preparation
Step 1
# Line the bottom and sides of a 9-inch square pan with aluminum foil and grease the foil. If using walnuts, spread them in the prepared pan.
# Combine the syrup, honey, sugar, and salt in a heavy 3-quart saucepan. Cook over medium heat, stirring with a silicone spatula, until the mixture simmers around the edges. Cover and cook for 3 minutes. Uncover the pan, attach a candy thermometer to the saucepan, and cook uncovered, without stirring until the mixture reaches 305°F.
# Meanwhile, heat the cream in a small saucepan until tiny bubbles form around the edges of the pan. Turn off heat and cover the pan to keep the cream hot.
# When the mixture is at 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically. Turn the heat back on until the mixture boils. Stir until smooth. Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly to 248°F for soft chewy caramels or 250°F for firmer chewy caramels.
# Remove the pan from the heat and stir in the vanilla. Pour the caramel into the lined pan. Let stand for 4 to 5 hours or overnight until firm.
# Lift the pan liner from the pan and invert the sheet of caramel onto a sheet of parchment paper. Peel of the liner and turn the caramel right side up. Cut the caramel into desired size. Wrap individually in wax paper or cellophane.
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