Grown Up Candy: Balsamic Caramels
With Halloween around the corner, we’ve had candy on our minds. But strolling the aisles of the grocery stores only reminds us that any old candy just won’t do, so we turned to our old friend Google.
We’ve been searching for that grown up version of candy. The one with an air of sophistication. After perusing dozens of balsamic candy recipes, we’ve finally come up with the perfect grown up candy recipe: Balsamic Caramels. They’re chewy, gooey and delicious, with just a hint of tart. And best of all, they’re fairly easy to make!
So open the windows, let the Fall air in, and get to cooking!
This recipe makes about 30 caramels. You can get really creative with the flavor by trying different balsamic flavors. We love it with our Chocolate Balsamic!
- 1/2 cup Balsamic Vinegar
- 1/3 Cup cream
- dash of salt
- coarse sea salt
- 1/4 cup maple or corn syrup
- 1/2 cup sugar
- 2 Tbsp butter
- 1 loaf pan, lined with greased parchment paper
- 1 candy thermometer
- Heat vinegar over medium-high until reduced by about half, stirring often
- In a separate pan, combine cream, a dash of salt and butter over low & heat until combined and just bubbling
- In a large pan, combine sugar & maple or corn syrup over medium, stirring constantly until sugar is well incorporated
- Stick your candy thermometer in the sugar mixture, making sure the bulb is covered then cook mixture until thermometer reads 330 degrees, swirling to keep heat even(TIP: Watch it like a hawk)
- Take sugar mixture off heat, add balsamic & cream mixture then stir until combined and return to heat until it reaches 250 degrees
- Remove from heat & pour into lined loaf pan, cool 10 minutes, then sprinkle with sea salt
- Let it hang out for a few hours, then cut it into small squares
For an extra luxe feel, toss them in some melted chocolate. Now, pack them up and drive on over to our shop. We want a taste!
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