HOW TO MAKE SALTED WALNUT CARAMELS

These are one of the items I am the most known for making and giving out. I love homemade caramel. I love the richness, the texture, and the sweet and salty combination. I’m sharing with you a recipe I have worked on for years and have had lots of butter and sugar go into the trash trying to get it just right. The instructions I give are crucial to achieving this candy and not burning or having them too hard. I hope you enjoy these:)

Time:
About an Hour of devotion.

ESSENTIAL TOOLS:
-Parchment Paper https://amzn.to/2DRobM4
-8×8 Glass Pan https://amzn.to/2Glx3LS
-Candy Thermometer https://amzn.to/2MObdSf
-Wooden Spoon https://amzn.to/2Tt1vr5
-Medium, Heavy Sauce Pan, i.e. All Clad or Cast Iron
(aluminum and non-stick pans do not work) https://amzn.to/2GmQiEW or
https://amzn.to/2TyzUoA or
https://amzn.to/2MLBe4R

INGREDIENTS
-1 Cup Walnuts
-2 Cups Sugar
-1 Stick Butter (1/2 Cup)
-2 Cups Heavy Creme
-3/4 Cups Light Corn Syrup
-Flaked Salt https://amzn.to/2MObuEL

PREPARATION:: (this is done before you start cooking)

8×8 glass pan, sprayed with Pam, then lined with Parchment Paper that hangs over both ends (this makes it easier to lift caramel out after cooled) then, spray Parchment with Pam. Now place walnuts on parchment paper in an even layer.

-Over MEDIUM heat, melt stick of butter, then add 2 cups whipping cream, light corn syrup, salt, and sugar. Stir to combine.
-Mix with wooden spoon until it is combined and begins to boil (15-20 min).
-Place Candy Thermometer on side of pot, make sure it does not touch the bottom of the pan, you want it to sit in the middle of the mixture.
-Stir constantly until candy Thermometer indicates 245 degrees, this is the right before FIRM BALL stage (248).
-Remove Thermometer
-Immediately pick up pot and dump into prepared 8×8, do not scrape the bottom this candy is already too hot for caramel.
-Sprinkle top of caramel with Flaked Salt.
-Let Caramel sit for about 2-3 hours.
-Then pick up Parchment Paper ends, lift caramel block, set on counter and cut into 8 in. X 8 in. blocks.
-Wrap each block of caramel in parchment paper.

*I cut all my 3×3 in. parchment wrappers while the candy is cooling, if caramel is cut in 1×1 in. cubes this recipe should yield 64 pieces of caramel.

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#saltedcaramel #homemadecandy #valentinescandy