The Tuesdays with Dorie recipe from Baking Chez Moi for this week was the first time I’ve ever made caramel candies. Of course I’ve made caramel before for baking and cooking but never as actual sweets/ candies. After a long week last week, I needed some quiet time in my kitchen and this was the perfect recipe choice.
Of course, making caramels is all about being patient (you can’t eat them until the next day anyway) so it’s a great recipe to make when you just need to “be”… There is the issue of needing to keep an eye on the temperature and while I have a whole host of different types of candy thermometers, I was recently given a spatula with a built-in candy thermometer and found it was the perfect tool for this job! The tip of the thermometer doesn’t actually touch the bottom of the pan (which my others do and they don’t have clips so it’s not a hands-free job) AND you have the spatula for stirring from time to time and for whisking in the hot cream and soft butter. I was thrilled.
I’m not sure how “soft” these were meant to be but mine were not soft at all (until you eat them). They were rock hard after a night in our wine cellar and very challenging to cut into even-sized pieces. I used some wax paper to wrap a few (and, to be honest, that’s the hardest part of this recipe) and then ran out so just layered them in single layers between parchment sheets to store in the fridge. Some of these went to Neil’s work, some are coming to work with me today and others went to lucky neighbours and a few were, ahem, taste tested as I was cutting them. SO. GOOD. I will definitely make these again, though might pull them from the heat a little early to see if they might turn out “softer”?
Get the recipe for Dorie Greenspan’s Soft Salted Butter Caramels on p 405 of Baking Chez Moi.
Tuesdays with Dorie participants don’t publish the recipes on our blogs, so you’re encouraged to purchase Baking Chez Moi for yourself which you can do on Amazon (this link should bring you to the Amazon store in your country) or for free worldwide shipping, buy from The Book Depository. Then join us, baking our way through the book!
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