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
1 cup butter
4 cups granulated sugar
2 cups light corn syrup
2 cans evaporated milk
1 teaspoon vanilla extract
Spice of your choosing: Cassia Cinnamon, Chai Masala, Cayenne Pepper, Lemon Myrtle, Tuscany Orange Peel, Tonks Beans
Options for Salted Caramel:
Icelandic Smoked Birch Salt (for a smoky flavor)
Hawaiian Black Lava Salt (Unflavored 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.