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 Vanilla Honey Caramels

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Astraea

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Number of posts : 2726
Age : 56
Location : Arizona, USA
Favorite Quote : Beware the deadly donkey falling from the sky You may choose the way you live, my friend But not the way you die
Registration date : 2007-08-11

PostSubject: Vanilla Honey Caramels   Fri May 31, 2013 3:46 am

http://www.unegaminedanslacuisine.com/2011/12/vanilla-honey-caramels.html
http://www.two-tarts.com/2011/12/vanilla-caramels-with-sea-salt.html

Vanilla Caramels with Sea Salt

1.5 cups sugar
1/2 cup honey
1 tb vanilla extract
1 cup heavy or whipping cream
4oz salted butter, room temperature
coarse sea salt (we used La Baleine Coarse Sea Salt)
special equipment: candy thermometer

1. Combine sugar, honey, and vanilla extract in a large non-reactive pot. Turn on the heat and let the sugar and honey melt and cook until caramelized (it will slowly become a deep, dark brown color.)
2. While the sugar is cooking, bring the cream to a simmer.
3. When the sugar reaches the color you like, whisk in the butter in small knobs, until well mixed, then add the warmed cream, whisk until smooth.
4. We let this mixture cook until the temperature reached 260F. However, we live at high altitude (5,000 ft) and if you do not you may want to try cooking these caramels to a slightly lower temperature. A couple of pros (via the comments section) let us know that typically 244 is the appropriate temperature to cook caramels to in order to achieve the perfect consistency. Also, check out the comments for tips on how to rescue caramels that have become too hard!
4. Pour the hot caramel onto a cookie sheet lined with parchment. Let cool about ten minutes, and then sprinkle with coarse sea salt. Continue to let it come to room temperature, and then cut into small squares, roll, and wrap in packets of parchment or waxed paper.
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