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  • Stephen Gollan

Spiced Caramels



After months of playing with this recipe we have finally created the Crème de la crème of spiced Caramels! With three options to choose from- Salty, Smoked & Spiced you can't go wrong. We love playing around with this recipe and using different spice combinations! Buttery, Smooth and rich these treats are a huge crowd pleaser! (we often make small batches to give away at the store!)


Spiced Caramel Recipe


Serving Prep Time Cook Time

80 Caramels 10Mins 1 Hr.


Ingredients

Options for Salted Caramel:

Icelandic Smoked Birch Salt (for a smoky flavor)

Icelandic Black Lava Salt (this salt is not flavored but the black color is a beautiful finishing touch)

Hawaiian Bamboo Jade (for a refreshing grassy flavor)

Hawaiian Molokai Coffee Salt (for a salty coffee flavor)


Instructions

  • Line a 9x13 with parchment paper

  • Add the butter, sugar& corn syrup to a large saucepan over medium heat. Stir until it begins to boil.

  • Slowly add the evaporated milk (should take 15 mins per can if its to fast the caramel will curdle) stirring continuously at a constant boil.

  • Stir constantly and scrape the sides occasionally until it firms up. It is firm once it reaches 245 degrees F on a candy thermometer or drop a spoonful of the hot caramel into a cup of ice water and form it into a ball with your fingers, It should feel pretty firm but still a little sticky & malleable.

  • Once is it firm, remove from heat and add in the vanilla & spice, stir to combine.

  • Pour the caramel into the pan & refrigerate until hardened. (Either overnight or at least 3 Hrs.)

  • Take the caramel out of the fridge & allow to sit just long enough that it can be cut to desired size.

  • Last step is to sprinkle with salt and wrap.

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