Here's something I've always wanted to try making but I've never gotten around to it until now. I saw the recipe in Pittsburgh Magazine and it beckoned me. I thought I could give them to the kids' teachers along with my usual special-recipe-toffee and various biscottis. Although I may have to make another batch because the original stash is dwindling. (Note to self: hide caramels out of the kids' sight before they're gone!)
I simply wrapped them in waxed paper which required no ties or ribbons, just a twist on either end and that's it! Basically, if you have a candy thermometer you can make these. They're easy!
I cut this recipe in half and still got plenty of caramels...
Vanilla Caramels with Sea Salt
Makes 120 caramels
4 cups heavy cream
1 1/3 cups light corn syrup
1 1/3 cups honey
2 cups sugar
8 ounces unsalted butter, softened
1/2 tsp kosher salt
1 tsp vanilla extract
1 pound walnuts, toasted and chopped (I omitted these)
1/2 tsp sea salt
Grease bottom and sides of a 9x13 pan. For half recipe, use 9x9 pan. Line the bottom with parchment. Grease the top of the parchment. Combine cream, corn syrup, honey, and sugar in a large pot. Cook over medium heat, stirring often, until a candy thermometer reads 260 degrees F. Remove from heat. Stir in butter, kosher salt and vanilla. Fold in walnuts, if using. Pour into prepared pan. Sprinkle with remaining sea salt. Allow to cool. Run a knife around the edge of the pan and invert the caramel onto a cutting board. Cut into 1-inch pieces with a large, sharp knife. Roll individually in waxed paper.