I know that there is still well over a week until Christmas, but I feel like it’s hurling at me at high speeds. Like a holiday asteroid, and there is nothing I can do to slow it down or deflect its imminence. Maybe it’s because I leave THIS FRIDAY for Nevada, I haven’t done any of my gift shopping, and/or baking…let alone the laundry/packing that needs to happen.
Luckily, salted caramels–classy and impressive as they are–don’t take a lot of time to make. Sure there’s the sugar melting and caramelizing, adding the butter and cream, and the HOT/BOILING/SUGAR LAVA. It can be a little bit dramatic, true, but totally worth the effort. While they cool, you can rotate those loads of laundry and check a few things off your ever-expanding to-do lists.
Multi-tasking was made for procrastinators like me.
Salted Caramel Lollipops
adapted from David Leibovitz
I cooked these to the “hard-crack” temperature, so they would be hard-candy like. If you want to just make simple, caramel chews, heat it to 10degrees less…if not, you may find yourself missing a few fillings this holiday season.
1 cup granulated sugar
1/2 cup corn syrup, golden syrup, or honey
1/4 cup water
3/4 cup heavy cream
1/2 teaspoon sea salt and/or smoked sea salt, plus more for sprinkling
1/2 teaspoon vanilla
4 tablespoons butter, browned
Fit lollipop molds with sticks and set aside. You will either need to have multiple molds or plan on cutting some of the candies into small squares. If cutting into squares line a 9-inch loaf pan with foil and spray with cooking spray. Set aside.
In a small sauce pan melt butter and brown, until fragrant and golden. Set aside.
In a seperate pan, heat cream and 1/2 teaspoon salt and heat to a gentle simmer. Stir in vanilla. Turn off heat and set aside.
In a 4qt saucepan fitted with a candy thermometer, heat sugar, corny syrup, and water, taking care to stir only to moisten. Once the mixture has melted, try not to stir, and heat to 310F (155C). To achieve an acurate reading, make sure the thermometer bulb is fully submerged, tilting pan if necessary.
Add hot cream mixture to hot caramel and stir until smooth. Caramel will bubble and steam. Return to heat and cook over medium until the thermometer reads 260F(127C). If making chewy caramels, heat to 250F.
Stir in browned butter until smooth.
Spoon the hot caramel into molds or prepped pan. Sprinkle with additional salt and allow to cool completely before removing from molds or cutting. Wrap caramels in wax paper or parchment. Store in an airtight container for up to 1 month.
what a great idea for a christmas gift. i love different kinds of treats to give.
these would definitely make a great gift!
I love lollipops. They are the most fun thing to break up the average cookie box. Way to be, guuuurl.
yeah man, they just seem so special!
Yum, these look delicious! They’d make great edible stocking stuffers! 🙂
these would be perfect for stockings!
wow what a great idea! these would be perfect as ‘thank you’ gifts at holiday parties or even as a stocking stuffer so people could eat one while opening presents! they’re so pretty too 🙂
I wouldn’t be too sad about a long to-do list if I had these hanging around! Yum! Have a great trip 🙂
Thanks Nicole!
These are adorable! I just made some fleur de sel caramels this past weekend! Love this lollipop idea.
Hola!
I love your lolipops!!! And your pics and your blog! I’ve just discovered you 🙂 Encantada!
Thank you for visiting!
Ohhh how I adore salted caramel. These look wonderful!
Once again, another amazing treat to try out for the holidays. Love the new layout and your pictures are always hunger inducing.
Thank you Sandra!
Hi Cindy, I just found your blog today and love it! I like things that are sweet and salty, and these lollipops sounds amazing. Very cute too!
Awesome! Glad you found me!
Girl, you are unstoppable. Has Martha Stewart Living called yet? Seriously, this spread should be in her mag. Love it.
Ha, in my dreams! Thanks Terris!!
Can you recommend a candy mold? I checked few on Amazon unfortunately none had reviews…
I have this mold: https://www.lorannoils.com/p-8581-sheet-mold-1-12-inch-round.aspx, which I purchased from Hobby Lobby. Just be sure that the mold is appropriate for hard candies (higher temperatures), as chocolate molds will likely melt. I hope this helps! Thanks Nadine!