I found this online in my search for a recipe for See's Scotch Kisses. The consistency of my caramel didn't turn out well because I was missing a candy thermometer which has significantly higher temperatures markings than your typical meat thermometer. Candy making is a science! Sugar consistency changes at diffrent temperatures hence the need for a candy/sugar thermometer.
The caramel taste was still divine! I really enjoyed the flavor of the nutmeg in the caramel, but Ben and the kids didn't care for it saying that it was "too spicy." I will definitely attempt this recipe again as well as homemade marshmallows next time! mmmmmmmmm
Vanilla Nutmeg Caramels
Ingredients:
1 cup golden syrup
2 cups sugar
3/8 tsp fine sea salt
2 cups heavy cream
1 TBSP plus 1 teaspoon pure vanilla extract
½ tsp freshly grated nutmeg
3 TBSP unsalted butter, cut into chunks, softened
Directions:
- Combine the golden syrup, sugar, and salt in a heavy 3-quart saucepan and cook over medium heat, stirring with a silicone spatula or wooden spoon, until the mixture begins to simmer around the edges. Wash the sugar and syrup from the sides of the pan with a pastry brush dipped in water. Cover and cook for about 3 minutes. Uncover the pan and wash down the sides once more.
- Attach the candy thermometer to the pan, without letting it touch the bottom of the pan, and cook, uncovered (without stirring) until the mixture reaches 305°F.
- Meanwhile, combine the cream and nutmeg in a small saucepan and heat until tiny bubbles form around the edges of the pan. Turn off the heat and cover the pan to keep the cream hot.
- When the sugar mixture reaches 305°F, turn off the heat and stir in the butter chunks. Gradually stir in the hot cream; it will bubble up and steam dramatically, so be careful. Turn the burner back on and adjust it so that the mixture boils energetically but not violently. Stir until any thickened syrup at the bottom of the pan is dissolved and the mixture is smooth.
- Continue to cook, stirring occasionally, to about 245°F. Then cook, stirring constantly, to 260°F for soft, chewy caramels or 265°F; for firmer chewy caramels.
Scotch Kisses
Directions:
- Cut wax paper into 4×4″ squares.
- Using a pair of clean scissors, cut marshmallows into 1/2″-1″ pieces
- Using a spoon, scoop about a tablespoon of caramel. Place in the top-center of the wax paper.
- Spread the caramel on the wax paper, so it is flattened and reaches from almost the top of the wax paper to between a third and half of the way down. There should be at least an inch of uncovered paper on each side of the caramel.
- Place a piece of marshmallow in the center of the caramel.
- Tightly roll the paper toward you, so the caramel surrounds the marshmallow.
When the paper is completely rolled up, twist each end tightly right next to the caramel (but not too tightly, or the paper will tear).
- Wrapping took a while to get the hang of without the caramel coming out. Definitely a sticky process!
