Blogging: How Sweet it is!
Here it is: My 200th official post! So far I’m having a ball cooking and sharing with you but for this post I really wanted to try something special and out of my comfort zone.
I’ve had a candy thermometer in the kitchen drawer for probably two years now with the intention of making some sort of candy. Home made marshmallows were at the top of the candy making bucket list but I’ll leave those for another day. When I saw a recipe pop on the bon appetit feed for for boozy caramels I was smitten!
Last Minute Christmas Prep
Christmas holidays are almost here and I’m racing around the clock to finish shopping, wrap gifts, pack, and finish off those last minute recipes. There’s just enough time to squeeze in one more recipe before we leave for the farm. I made a double batch of these Honey Jack Salted Caramels because they are just that good. The kids helped out as we formed a candy wrapping assembly line. They love giving Santa gift bags packed with home made treats for their teachers on the last day of school.
Read the Recipe, Check it Twice
On first glance the recipe doesn’t look that involved but I will tell you to read it thoroughly, then read it again (make a list, check it twice sort of thing). Since this was my first time making candy I should have read the recipe better but I just thought I could throw it together.
We All Learn from our Mistakes
In hindsight, there probably is a reason you need to cut up the butter into small pieces. And I’m guessing (!) maybe, just maybe it’s because if you just lob the whole stick into the super hot sugar mixture, it super cools and forms into one huge solid blob that rips apart your whisk. Yikes.
Luckily, I didn’t throw the whole mess out. I got the blob back up to temperature and carefully broke it apart to avoid splashing molten sugar on myself. One burn for the holiday season is enough and that’s a story for another day.
Pin it HERE.
More Sweet Things from Dish ‘n’ the Kitchen
Honey Jack Salted Caramels
Honey Jack Salted Caramels
- 2 cups sugar
- 1/4 cup water
- 1/2 cup light corn syrup
- 1 14 oz can condensed milk
- 1/2 cup unsalted butter cut into small pieces
- 1/2 tsp kosher salt
- 2 tsp Honey Jack Daniels
- Flaky sea salt
- Lightly coat an 8×8” baking pan with nonstick spray and line with parchment paper, leaving a 2” overhang on 2 sides; spray parchment.
- Bring sugar, corn syrup, and ¼ cup water to a boil in a medium saucepan over medium-high heat, stirring to dissolve sugar.
- Cook, swirling pan occasionally, until mixture turns a deep amber color, 8–10 minutes.
- Remove pan from heat and whisk in sweetened condensed milk and butter (mixture will bubble vigorously) until smooth.
- Fit pan with thermometer and return to medium-low heat. Cook, whisking constantly, until thermometer registers 240°F
- Remove from heat and whisk in JD and kosher salt. Pour into prepared pan; let cool.
- Sprinkle caramel with sea salt, cut into ¾” pieces, and wrap individually in parchment paper.
- DO AHEAD: Caramels can be made 2 weeks ahead. Store wrapped tightly in plastic in airtight container at room temperature.