A few weeks ago I was contacted by The East India Company‘s Fine Foods department (yes, it’s the very same one established in 1600, read more about the modern EIC on their website). They were wondering if I would like to try one of their products.
My answer to free baking supplies will pretty much always be some version of, “hells yeah! …please.”
Anyway, I agreed and a few days ago I received a package containing some of their Demerara Sugar.
Demerara is a coarse, dry, raw cane sugar. This variety is particularly dark with a heady, molasses aroma. The smell coming from that bubbling pot of caramel was absolutely intoxicating–dark molasses, butter, salt, and a little vanilla…oh, it was heaven.
I decided to use all of the sugar all at once. I wanted to really let the sugar shine as the star ingredient. I make these caramels all the time for different occasions and gifts. They are ALWAYS well received. There are few people in my life that will turn away a caramel, no less a salty, buttery version. I just love the deep color that the dark sugar lent the candies in contrast with flaky, white sea salt. Deep color (especially with caramels) usually translates as deep flavor and in this case…it was definitely true. These caramels have a dark, almost burnt (but not scorched!) flavor that is just so addicting…not to mention that perfect crunch and flavor of the sea salt.
Sugar burns are a serious bummer. So, I understand the aversion some may have to boiling molten hot liquids, and then mixing in cream and butter that causes the whole thing to hiss and bubble up furiously.
It’s scary. I totally get it. But, you should make these, so here are some tips.
*I always make sure to use a large saucepan, one with sides that only allow the sugar syrup to reach a 1/4 of the way up. This is to ensure that I won’t have caramel lava overflowing from my pan, scorching me and destroying my stove.
*I also use a long wooden spoon and wear an oven mitt or wrap a dish towel around my stirring hand…cause the steam that is created from the cream hitting the hot sugar is SO SUPER HOT. No lie.
Demerara Salted Butter Caramels
Adapted from David Leibovitz
I usually make these with regular, granulated sugar…the color is not quite as dark, but I do try to make sure the allow the syrup to caramelize nicely. Whatever sugar you use, keep in mind that dark caramel = amazing flavor. Also, whatever you do, DO NOT skip the salt. Just don’t. Please.
In place of corn syrup I use Golden Syrup (I used Lyle’s)….I love it. I have also used honey with great success, but note that honey will impart it’s own flavor.
3/4 cup heavy cream
1/2 teaspoon vanilla extract
heaping 1/2 teaspoon sea salt, + 1/4 teaspoon (for sprinkling)
1/2 cup corn syrup, golden syrup, or honey
1 cup Demerara Sugar
1/4 cup water
4 tablespoons salted butter, divided
Line a 8-inch square pan with foil or parchment, leaving and overhang. Spray with cooking spray and set aside.
In a small saucepan, heat cream, 2 tablespoons of the butter, salt, and vanilla, until hot and butter is melted. Set aside.
In a large saucepan (David suggests 4qt capacity) fitted with a candy thermometer, heat sugar, water, and syrup over medium high heat. Stir gently to make sure sugar melts smoothly and completely. Once everything has melted together, avoid stirring the syrup…you can swirl the pan to avoid hot spots.
Cook the syrup until it reaches 310F.
Remove from heat and pour in warmed cream mixture and stir until smooth. Return pan back to heat and cook caramel until the thermometer reads 260F.
Remove from heat and immediately stir in remaining butter. Pour hot caramel into prepared pan and sprinkle with remaining salt. Allow to cool completely and cut into pieces, OR allow to cool partially–until it is cool but still pliable. At this point I like to remove the caramel sheet from the pan and cut it in half, I then roll each piece lengthwise into a log, press more flaky salt onto the top, and allow to cool completely and settle before cutting. I saw Ina Garten do this once and I love the shape of the settled and sliced logs.
You can wrap each caramel individually with parchment paper or store in an airtight container. I like to space them out evenly if I am not wrapping them individually, or they will stick together like no other. The caramels will keep for a few weeks if stored properly.
Norma
oh my, oh my, oh my. I am so making these little lovely’s~
Amanda @ Easy Peasy Organic
You’re so right about the fear-factor here. That’s 1/2 the reason I’ve never made caramels. The other half? The ‘would-i-eat-all-these-in-one-sitting’ factor. How good would these be in Easter eggs!!
cindy
easter eggs…definitely!
Kocinera
Everything about these caramels is just so pretty! Between the dark, rich color of the finished product, all the way to the sweet packaging of the demerara sugar, I love it!
Always with Butter
These photos are lovely. I love how shiny and smooth they look, very professional. good job!
Naomi
Mmmmm, can’t wait to make these!
Megan
Prettiest caramels ever. I think I need to make these for sure.
vanillasugarblog
mmmm for sure. would love to give these a go.
justcooknyc
these look awesome
Terris@Freeeats
Gorgeous stuff Cindy. They really do look sinful. I am fairly obsessed with Lyle’s, but have never used it in my caramels. Just added that to my To Do list!
manisha
i don’t yet have a candy thermometer. but i might have to change that soon. i am sure i will love these caramels. and, yes, salt always.
sobrina
so pretty!!
a frog in the cottage
yuumm yummm !! these are incredibly mouth watering !!! thanks for sharing
The Harried Cook
Awesome pictures… I love caramels and I am sure I could eat all of those! Thanks for sharing 🙂
Courtney Wilson Aaron
to whoever is the crazy is who turns away your caramels…. we’ll you can just send them my way! I was the delightful recipient of some of these hand wrapped heaven’s today and they are incredible. Such a deep, rich version of their cousins. Thanks Cindy!
Rhiannon {Hey Gorg}
I heart you! Everything you do is so lovely and tasty looking. I can only imagine how beautiful the creation you are making for me, will be. Happy Tuesday, beautiful 🙂 xo
Suzanne
Oh my goodness, these look heavenly!
tracy
OMG YUM!!! Lemme just take a lil sample!
Michelle
Oh my goodness, these look wonderful.
Stars
Love all that you do on your blog! I awarded you the Stylish Blogger Award. 😉
Adriana
These caramels are beautiful! I tried to make them but I had some trouble with the temperature. 310 degrees seemed so high! Everything was burnt by the time it reached that temperature. It is my first time making candy so I could have certainly made a mistake somewhere along the way, but I am wondering if these temperatures are correct?