The holidays are just around the corner. But before they start to sneak up on us in full force, I vote we all take some time this month to make some homemade candy. In collaboration with Chronicle Books to promote Rachel Khoo’s new cookbook, I made these amazing salted butter caramels!
Did you know that making your own caramels is super easy? It is. Honestly. The only real trick to it is that you’ll likely want a candy thermometer. I resisted buying a candy thermometer the first few years I got into cooking. But finally, I took the plunge, and you know what? It has turned out to be one of my more used kitchen items. Go figure.
But, if you are still resisting the ol’ candy thermometer, good news, you can still make caramel.
These are not your average caramels. Oh no. These are salted butter caramels from My Little French Kitchen. Did you know that Rachel Khoo has another cookbook out!? I loved her last one, so I was super excited to check this one out as well. And if you like French cooking and beautiful photos, then you’ll love this cookbook. You can see my copy in the photo below, and it’s pretty full of Post-it notes already. To me, if I immediately start filling up a cookbook with Post-its (on pages of things I want to cook), that’s a very good sign.
OK, let’s make caramels (or caramel sauce… you’ll see).
Salted Butter Caramels, 3/4 cup sauce or 15-20 caramels (depending how large or small you cut them).
Recipe from My Little French Kitchen by Rachel Khoo.
3/4 cup sugar
7 tablespoons heavy cream
2 tablespoons honey
3 tablespoons butter
1/2 teaspoon salt (plus more for the top is you wish)
Place half of the sugar plus 2 tablespoons of water in a medium saucepan or pot. Cook over medium/high heat until the sugar dissolves, begins to bubble then turns a deep amber brown. This may take 5-7 minutes depending on how hot you have your temperature turned to. It’s best just to keep an eye on it so it doesn’t get too dark or burnt.
Once it turns that deep amber brown, remove from the heat and add in the remaining ingredients. Be careful as you do because the mixture may bubble up or spit at you (how rude!).
Once you’ve added all the ingredients, return the pot to the heat source and add your candy thermometer.
Now, if you want to simply make caramel sauce, you don’t really need a thermometer. Just cook over medium heat for an additional 3-4 minutes. If you want to make caramel candies (like I did), you’ll want to cook the mixture until it reaches 260°F or “hard ball” stage.
Once the mixture reaches 260°F, remove from heat and pour into a loaf pan lined with parchment paper. Sprinkle on a little more salt (course grain sea salt is best) if you desire.
Allow the caramel to cool for at least an hour before you cut it into smaller pieces and wrap in parchment paper.
Easy, right? Another excellent use for this recipe might be to dip apples in the hot, liquid caramel, then allow that it set for 30 minutes to an hour. Caramel apples? Yes, please! Enjoy. xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
It looks great! I feel tempted to try it out. If I were to go for just sauce instead, do I need to use it right away? If not, how and how long can it be stored?
By the way, it’s the first time I’m commenting, but I’ve been coming over to your site for quite a while now. I love all the positive energy around here! Best regards xx
Where does the cream, honey and butter come in ?
OMG I am so addcited to salted caramels and anything thats is a combo of sweet and salty! Way to go!
B munchingthroughlifeandmore.wordpress.com
Hey I think I have the same napkin! I bought a pack of them in 4 different colors at Target thinking they would be great for food photos! I guess you thought so too. 🙂 The blue one will be featured with some mini pumpkin doughnut-muffins in a post on my blog later this week!
Has anyone tried this recipe for making toffee apples? Would you heat it to exactly the same temperature as for the candies? I’ve volunteered to make the toffee apples this Halloween… with a sort of “sure, I bet I can figure out how to do that!” attitude. Might be regretting that now 😉
Oh my gosh! I totally agree about TJ Maxx. There are so many hidden gems there in the kitchen and home sections. And YUM. This recipe looks so good. I love caramel!
For the recipe, do you use Kosher salt or regular salt? I heard it makes a difference. Thanks.
Oh so yummy!!
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I tried these and they were so delicious! Thank you! But I think the honey needs to go in with the sugar and water in the beginning, otherwise it will not work (at least it didn’t for me 🙂 )
Oh wow! This recipe looks amazing. I’m definitely going to try this when I’m home for Christmas!
Beauty and Lifestyle Blog
xx
Caramels are my absolute favorite treat. I would try adding a teaspoon of vanilla for more flavor. I also made a batch with cocoa powder once. Thise were yummy too.
Thanks for the lovely pics and recipe.
how do you slice this ? Do you cut it like a slice of loaf cake and then down into smaller pieces for wrapping? How quickly does the caramel set up before you have a problem cutting through it?
This actually looks pretty good and easy to make! Can’t wait to try this recipe 🙂
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No, they should be hard. You did it! They soften in your mouth when you eat them.
Hi Ann,
These are hard. You can take it off the heat at soft ball stage, not sure if they will sit up like these did but it certainly would result in a softer caramel. Good luck!
-Emma
Not sure if they can be frozen but the cookbook suggests they can be stored for months once made. We ate all ours with a few days though…
-Emma
Yay-go you Rose!
-Emma
One of my favourite recipes from the book! I sometimes put a little bit of ground cinammon in for an Autumnal/Christmas feel.
Are the caramels hard? I like a chewy caramel, so I was wondering if I want to take it off the heat at soft ball rather than hard ball?
Are they good for making ahead? How long will they keep? Can they be frozen?