by gluttonforlife
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gluttonforlife's Notes:
Expand4 cups heavy cream Ask a question about this ingredient
6 dried chiles de árbol (or substitute 2-3 teaspoons red chile flakes) Ask a question about this ingredient
Pour cream into a large saucepan over medium heat.
Ask a question about this stepCrumble in chiles de árbol (or red chile flakes) and gently simmer for 15 minutes. DO NOT BOIL.
Ask a question about this stepRemove from heat and allow to sit, covered, for 2 hours.
Ask a question about this stepDip your finger in to test spiciness. You should feel a rather intense heat at the back of your throat. If not, infuse longer. When it has reached desired spiciness, strain thoroughly, discard chiles, and set cream aside.
Ask a question about this step4 cups chile-infused heavy cream Ask a question about this ingredient
2 1/2 cups light corn syrup Ask a question about this ingredient
4 1/2 cups sugar Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
2 teaspoons instant espresso, dissolved in 2 tablespoons hot water Ask a question about this ingredient
1 pound plus 2 ounces bittersweet chocolate, chopped in small pieces Ask a question about this ingredient
1/2 pound unsalted butter, cut into 16 pieces Ask a question about this ingredient
Textured sea salt, like Maldon or grey fleur de sel Ask a question about this ingredient
Vegetable oil cooking spray Ask a question about this ingredient
Spray an 11 3/4-by-16 1/4-inch baking pan with vegetable-oil spray. Set aside in a spot where it will not be moved.
Ask a question about this stepIn a heavy 4-quart saucepan, combine 2 cups cream, corn syrup, sugar, and salt. Clip on candy thermometer. Bring to a boil over medium heat, stirring occasionally with a wooden spoon, 15 to 20 minutes. Wash down sides of pan with a pastry brush dipped in water to remove any sugar crystals.
Ask a question about this stepCook, stirring constantly, until temperature reaches 220 degrees, 6 to 8 minutes; watch so mixture doesn't boil over. Continue stirring, and add chocolate and butter. Keep mixture boiling, and slowly add remaining 2 cups cream and instant espresso. Cook, still stirring, until temperature reaches 245 degrees (firm-ball stage), about 60 minutes, keeping mixture at a low boil.
Ask a question about this stepWithout scraping pot, pour mixture into prepared pan. After it has cooled slightly, about 15 minutes, sprinkle a thin layer of salt over the entire sheet, pressing very lightly to set salt into caramel. Let stand uncovered at room temperature for 24 hours without moving.
Ask a question about this stepTo cut, unmold caramel, salt side up, onto wooden cutting board. Using a large, sharp knife, cut into 1 1/4-by-3/4” pieces, or whatever shape you like. Wrap each piece in foiled or waxed paper.
Ask a question about this stepShe did, and they were HEAVENLY! Thank you both!
Echoing queenofgreen, Christine made these for our cookie swap along with her pumpkin caramels; they are AMAZING. good work!
I have been hoarding the caramels Christine made for the cookie swap. I'm down to one caramel and now planning to make more tomorrow. These are seriously fabulous caramels.
Thank you for a beautiful simple, well written, easy to follow recipe. I got perfect results! I had some trouble infusing enough chili flavor to the cream,(I think my chilis were old). I heated some chili flakes in a frying pan until fragrant, then added them to the cream. Perfect! Why does it have to sit for 24 hours before cutting and wrapping?
They need to firm up and set; otherwise they are too soft and sticky and hard to handle.
As a recipient, I can only say that these have changed my life!
Hi Laura! I have been trying to reach you about your generous offer of caramels. My email was returned for an invalid address. Would you pls email when you get a chance? Or you could leave me a DM on Twitter. Thanks!
Oh my gosh, I'm with Food Blogga on this. I can be a really great friend! Seriously, love this recipe for caramels and would love to see your recipe for the caramels with the cardamon too if you would mind sharing it.
OK, I'll definitely post it when I get a sec. They are divine!
Is there any chance we could become friends before Christmas so I can receive a box of your chile-infused caramels?
If you send me your address, you just might get lucky...
I am moving from pumpkin caramels to these! Or better yet, I will make both for the next time I am asked to bring a plate of sweets!