okay so lets be honest here… im kind of addicted to caramel.
i try to stay away, but truth is.. its my weakness. so i finally made a tiny investment and bought myself a wonderful little candy mold from hobby lobby! 🙂
its adorable if i may say so myself, and quite inexpensive when you add on a 40% off coupon! 🙂
caramel is super easy to make and doesnt take much time, and with a silicone mold theres hardly any mess.
For this occasion i used Martha Stewarts recipe.. minus the salt
Classic Caramel Candies
- Vegetable oil, for baking sheet
- 2 cups heavy cream
- 2 1/4 cups sugar
- 6 tablespoons unsalted butter, cut into pieces
- 1 1/4 cups light corn syrup
- 1/2 teaspoon coarse salt
- 1/2 teaspoon pure vanilla extract
Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
Immediately remove caramel from heat, and stir in salt andvanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.
Martha Stewart Living, December 2012