Caramels

I tried my hand at Sea Salt & Pink Peppercorn Caramels this week.

While the recipe was easy it was time consuming to cook. May I suggest a nice long call to a beloved sister.

1 cup butter

1 16 oz package brown sugar (2 1/4 cups)

2 cups half-and-half or light cream

1 cup light colored corn syrup

1 tsp vanilla

1 tsp flaked sea salt

1/2 tsp pink peppercorns

Line an 9x9x2 with foil. Butter foil. Set aside

In a 3 quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup, mix thoroughly. Cook over medium/high heat until mixture boils. Clip a candy thermometer to side of pan. Reduce heat to medium. Continue to boil mixture (moderate, steady rate) stirring frequently until thermometer registers 248' (firm ball stage) about 40 to 50 minutes. Adjust heat as necessary to maintain a steady boil.

Remove pan from heat. Stir in vanilla. Quickly pour mixture in pan. Cool 15 minutes. Sprinkle on salt and pepper. (I didn't love the pepper so I would leave it off next time.)

When firm lift candy out of pan by foil. Use a buttered knife to cut into 1" squares. Wrap each piece in wax paper or plastic wrap. Store in cool place up to 2 weeks.

Salt and pink peppercorns do not photograph well.