I clearly can’t have these caramels in the house. They’re so good, and I have a major weakness for caramels.
These are just the right texture, nice and soft and buttery, with just a hint of salt. They’ve got some sweetened condensed milk in them along with the traditional cream and sugar. There isn’t anything difficult about making them, as long as you remember to use a nice big pan (caramel bubbles up when you add cream!), and you use a candy thermometer.
The most time consuming part about making these is cutting and wrapping the individual candies. I happened to have candy foils, which are pretty, but wax paper will work just fine. Or… don’t wrap them at all, and just eat the entire batch in one sitting. Which I didn’t do, but I sure was tempted.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Soft Candy Caramels (Baked Explorations, p. 196)