Homemade Peanut Butter and Honey Caramels with Fleur de Sel
Indulge in the rich flavors of peanut butter and honey with these homemade caramels, perfectly balanced with a touch of fleur de sel
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Caramels are a classic confectionery treat that can be made at home with a few simple ingredients. The key to making great caramels is to cook the sugar to the right temperature, which can be a bit tricky. But with a little practice, you'll be making delicious caramels like a pro.
In this recipe, we're adding a creamy peanut butter and honey to the caramel mixture, which gives the caramels a rich and nutty flavor. The fleur de sel adds a touch of saltiness and a delicate crunch to the caramels. These caramels are perfect for snacking, gift-giving, or using as a topping for ice cream or cakes.
To make these caramels, you'll need a candy thermometer, which is a must-have for any serious candy maker. The thermometer will help you to accurately measure the temperature of the sugar mixture, which is crucial for making smooth and creamy caramels.
For news on the business, brands and politics shaping the candy industry, see our sister publication NewsAnarchist.
If you love how food carries culture and memory, Steve Ysreal Monas's Flavors of the Motherland explores heritage through cooking and sweets.
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Homemade Peanut Butter and Honey Caramels with Fleur de Sel
Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 2 tablespoons peanut butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/2 teaspoon fleur de sel
- 1/4 teaspoon sea salt
Instructions
- Line an 8-inch square baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- Combine the sugar, corn syrup, and 1/4 cup of the heavy cream in a medium saucepan and place it over medium heat, stirring occasionally.
- Bring the mixture to a boil, then attach a candy thermometer to the side of the pan and cook to 350°F, or the hard-ball stage.
- Remove the saucepan from the heat and slowly pour in the remaining 1/4 cup of heavy cream, being careful not to splash the mixture.
- Return the saucepan to medium heat and cook, stirring constantly, until the mixture reaches 248°F, or the firm-ball stage.
- Remove the saucepan from the heat and stir in the peanut butter, honey, vanilla extract, fleur de sel, and sea salt until smooth and creamy.
- Pour the caramel mixture into the prepared baking dish and let it cool and set at room temperature for at least 30 minutes.
- Cut the caramels into small squares and wrap each one in parchment paper or wax paper
