Every year for the holidays I give away holiday candy. I am not big on presents (sorry but it is true) I just don’t get the whole giving someone something because you feel like you have to. Yes, Bah Humbug. But I do enjoy cooking for friends and family and then giving those away as presents. So over the next couple of weeks leading up to the holidays, I am going to share my go-to candy recipes so you all can try your hand at making them for your loved ones.
This is the perfect recipe to start with, salted caramel candies. Ooey gooey caramels, topped with a little sea salt, it s the perfect treat for the holidays. Also, who doesn’t love salted caramel?
You should totally try this recipe, it is actually pretty easy but a couple things to think about when you are making these – No. 1. Don’t think too much about the not-so-good for you ingredients that are going into these candies. Yes, they are not healthy, but if they were, would they still be considered candy? No. 2. When you are making these please, please be careful. Turning sugar into caramel is like molten lava just sitting on your stove. When you add the cream and butter to the sugar to turn the sugar into the caramel, step back because it is going to bubbly like crazy and if it overflows just let it over flow -do not try to stop it. (I learned this is from experience)
This recipe makes about 70 candies, which is the perfect amount to divide, wrap up with parchment paper and give to friends and family.
What about you - what is your go to gift for the holidays?
- 2 cups of light corn syrup
- 1 cup firmly packed light brown sugar
- 1 cup granulated sugar
- 2 cups heavy cream
- 2/3 cups of condensed milk
- 1 stick of butter (1/2 cup) at room temperature cut into cubes
- 2 teaspoons vanilla extra
- 2 teaspoons fleur de sel
Spray a 9 inch square baking pan with non-stick cooking spray. Line the pan with parchment paper or alluminim foil, then spray paper or foil with non-stick cooking spray.
In a medium saucepan gently stir together corn syrup and both sugars. Cover saucepan and place over medium-high heat. Once the sugar mixture reaches a boil, remove the cover and place a candy thermometer on the side of the saucepan and let the mixture reach 240/245 F. Do not the mixture exceed 250 F.
Meanwhile In another small bowl, heat the cream and condensed milk over low heat. Once the mixture is warm remove from heat, do not let the mixture boil.
Once the sugar mixture is 240/245 remove from heat and stir in cream and condensed milk, and butter. Be careful, when you add the milk mixture and butter, the sugar mixture will boil rapidly. Once combined, return saucepan to medium/high heat and with the candy thermometer attached, heat the sugar mixture until 245 F, stiring oftern. This should take about 10 - 15 minutes.
Once the mixture reaches 245, remove from the heat, add the vanilla and 1 teaspoon of the fleur de sel. Pour the mixture into the prepared pan, top with remaining fleur de sel and place in refriegerator for 4 hours or until the caramel is hard.
Once hard, remove from the refridgerator and cut into 1/2 " squares with a large knife. The caramel candies will remain good at room temperature in an airtight container for up to 10 days.