Sweet, salty, and rich, homemade caramels are a chewy treat. Individually wrapped in parchment paper, they make perfect trick-or-treat candies. They can also be dipped partially or fully in melted chocolate.
MAKES ABOUT 40 PIECES.
Ingredients
1⅓ cups heavy whipping cream
5 tablespoons unsalted butter, cut into 1" pieces
2 teaspoons sea salt
1½ cups granulated sugar
½ cup dark brown sugar
¼ cup corn syrup
¼ cup water
1 teaspoon vanilla
Directions
1. Line an 8" × 8" pan with parchment paper. Lightly brush with oil or coat with cooking spray.
2. In a medium saucepan, combine butter, heavy cream, and 1 teaspoon salt. Stir over medium heat until melted and combined. Remove from heat and set aside.
3. In a separate medium saucepan, combine granulated sugar, dark brown sugar, corn syrup, and water. Mix over medium heat until mixture begins to boil. Insert candy thermometer and stop stirring when mixture reaches 250°F.
4. Turn off the heat and slowly pour the cream mixture into the sugar mixture, whisking until foamy and fully mixed. Turn on the heat again and allow mixture to heat to 260°F.
5. Remove from heat and whisk in the vanilla. Pour into the prepared pan and allow to cool for about 30 minutes. Sprinkle the remaining 1 teaspoon salt over the top.
6. When caramel is completely cool, lift the parchment paper out of the pan and peel away from the caramel. Use a sharp knife to cut the caramel into small squares. Wrap individually in waxed paper.
When caramel is completely cooled, flip the block of caramel over onto a board and sprinkle with salt.
Allow the parchment paper to hang over the edges of the pan so that you can easily lift out the caramel once it’s cool.
Slice the caramel into strips and then into squares. Running the knife under hot water first will make it easier to slice through the block.
These caramels are chewy and have a delicate coconut flavor. For a healthier version, you can replace the sugar and corn syrup for 1½ cups honey, maple syrup, or a combination of the two.
MAKES 64 CARAMELS.
Ingredients
1 14-ounce can coconut milk
3 tablespoons coconut oil
½ teaspoon coarse salt
½ cup water
2 cups granulated sugar
¾ cup light corn syrup
1 teaspoon vanilla extract or coconut extract
Directions
1. Line an 8" × 8" baking dish with parchment paper, making sure the paper comes up the sides of the pan. Brush lightly with coconut oil.
2. In a medium saucepan over medium heat, combine the coconut milk, coconut oil, corn syrup, and salt. Stir occasionally until mixture is smooth, about 3 minutes.
3. In a large saucepan, combine the sugar and water over medium heat. Insert candy thermometer and heat, without stirring, to 300°F (about 10 minutes). Remove from heat and carefully pour sugar mixture into the coconut milk mixture (there may be some bubbling and splashing, so be cautious, especially if kids are helping).
4. Turn heat to low and stir gently until mixture is dissolved. Add vanilla or coconut extract, raise heat, insert candy thermometer, and keep stirring until mixture reaches 240°F. Remove from heat and pour into prepared pan.
5. Allow to cool and then invert onto a cutting board and cut into 1" squares using a knife greased with coconut oil. Wrap squares in wax paper and store at room temperature.
Crunchy, buttery toffee is perfect sprinkled with crushed pecans and chocolate bits. If you prefer walnuts, peanuts, or a mixture, don't let anyone stop you from experimenting!
MAKES ABOUT 1 3/4 POUNDS.
Ingredients
2 cups pecans, chopped
1 cup sugar
1 cup butter, cut into tablespoons
½ teaspoon salt
¼ cup water
6 ounces chocolate, finely chopped
Directions
1. Line a baking sheet with aluminum foil and lightly grease the foil with oil. Spread 1½ cups pecan pieces evenly over the foil.
2. Combine sugar, butter, water, and salt in a medium saucepan and cook over medium heat, stirring regularly. When mixture begins to boil, insert candy thermometer.
3. When mixture reaches 300°F (hard crack stage), pour over the pecan pieces. Sprinkle remaining ½ cup pecan pieces and chocolate pieces over the top. Allow to cool and then break into pieces.
Traditionally made with ocean water, salt water taffy was popularized in Atlantic City in the early 1900s. Taffy requires more time and more muscle than most of the candies in this book. Be sure to start pulling the taffy before it gets too stiff (there's not a huge window of time between when it's too hot to handle and too hard to pull, especially if you've accidentally overheated your mixture). If you wait too long, you can place the taffy in a 200°F oven for a few minutes until it softens up.
MAKES A LITTLE MORE THAN A POUND OF TAFFY.
Ingredients
2 cups sugar
1½ tablespoons cornstarch
1 cup light corn syrup
¾ cup water
2 tablespoons butter
1 teaspoon salt
Few drops food coloring (optional)
1 teaspoon flavoring (vanilla, lemon, mint, etc.)
Directions
1. Grease an 8" × 8" baking pan.
2. In a medium saucepan, combine sugar, cornstarch, corn syrup, water, butter, and salt and stir until mixture begins to bubble. Insert candy thermometer and stop stirring when mixture reaches 250°F.
3. Remove from heat and add flavoring and food coloring. Pour onto the greased pan.
4. When mixture is cool enough to handle, grease hands with butter or oil, pick up the mixture in both hands and begin to stretch and pull it, forming a long string. Take the two ends, bring them together, and allow the dough to twist up. Then stretch again and repeat until the mixture lightens in color and gets a glossy sheen. This should take about 10 minutes.
5. Pull the dough into a rope that’s about ½" thick. Grease scissors and cut into small pieces. Allow to sit out for about half an hour and then wrap individually in waxed paper.
Pulling taffy is a good arm workout!
To add variety to this basic recipe, add peanuts, slivered toasted almonds, dried cranberries, or drizzle with melted chocolate. To make this recipe dairy-free and vegan, use coconut oil instead of butter.
MAKES 20 CUPS.
Ingredients
6 quarts popped popcorn (1 cup unpopped)
1 cup butter
2 cups packed brown sugar
1 cup water
1 teaspoon salt
1 teaspoon baking soda
2 teaspoons vanilla
Directions
1. Preheat oven to 250°F. Grease a large baking sheet with a lip.
2. Pour popcorn onto the baking sheet.
3. In a medium saucepan over medium heat, melt butter. Add brown sugar, water, and salt. When the mixture begins to bubble, set a timer and boil for 5 minutes without stirring.
4. Remove from heat, add baking soda and vanilla, and stir until the mixture foams. Pour the mixture over the popcorn in a thin stream, stirring with a wooden spoon to coat.
5. Bake for 1 hour, stirring every 15 minutes. Store up to a month in an airtight container.
Unique and festive, this is the perfect caramel corn recipe for the holiday season! To make this recipe dairy-free and vegan, use coconut oil instead of butter.
MAKES 20 CUPS.
Ingredients
6 quarts popped popcorn (1 cup unpopped)
1 cup cashew pieces
1 cup dried cranberries
1 cup butter
2 cups packed brown sugar
½ cup light corn syrup or brown rice syrup
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cinnamon
½ teaspoon ground ginger
1 teaspoon vanilla
Directions
1. Preheat oven to 250°F. Grease a large baking sheet with a lip.
2. Pour popcorn onto the baking sheet. Add cashew pieces and dried cranberries and stir to disperse throughout popcorn.
3. In a medium saucepan over medium heat, melt butter. Add brown sugar and corn syrup or brown rice syrup. When the mixture begins to bubble, set a timer and boil for 5 minutes without stirring. Meanwhile, combine salt, baking soda, cinnamon, and ginger in a small bowl.
4. Remove saucepan from heat, add baking soda mixture and vanilla and stir until the mixture foams. Pour the mixture over the popcorn in a thin stream, stirring with a wooden spoon to coat.
5. Bake for 1 hour, stirring every 15 minutes. Store up to a month in an airtight container.
This makes a wonderful gift for peanut butter lovers. Package in a fancy tin and place a bow on top. Voila! Thoughtful and delicious gift. To make this recipe dairy-free and vegan, use coconut oil instead of butter.
MAKES 20 CUPS.
Ingredients
6 quarts popped popcorn (1 cup unpopped)
1 cup sliced almonds
1 cup butter
2 cups packed brown sugar
½ cup light corn syrup or brown rice syrup
1 teaspoon salt
½ teaspoon baking soda
1 teaspoon vanilla
1 cup smooth peanut butter
Directions
1. Preheat oven to 250°F. Grease a large baking sheet with a lip.
2. Pour popcorn onto the baking sheet.
3. In a medium saucepan over medium heat, melt butter. Add brown sugar, corn syrup or brown rice syrup, and salt. When the mixture begins to bubble, set a timer and boil for 5 minutes without stirring.
4. Remove from heat, add baking soda, vanilla, and peanut butter, and stir until the mixture foams. Pour the mixture over the popcorn in a thin stream, stirring with a wooden spoon to coat.
5. Bake for 1 hour, stirring every 15 minutes. Store up to a month in an airtight container.
