Sea Salt & Pink Peppercorn Caramels
  Re: (...)
[Image: SeaSaltandPinkPeppercornCaramels.jpg]

First, Sharon, I deeply apologize that the caramels which I sent to you did not look as nice as these did. Yours were the first that I cut, and having never made them before, I obviously had much difficulty. Plus it was after midnight on a day where I had been in the kitchen for over 12 hours, baking...

Salt and Pink Peppercorn Caramels
Prep: 30 minutes
Cook: 40 minutes


* 1 cup butter
* 1 16-oz. pkg. packed brown sugar (2-1/4 cups)
* 2 cups half-and-half or light cream
* 1 cup light-colored corn syrup
* 1 tsp. vanilla
* 1/2 to 1-1/2 tsp. flaked sea salt or smoked flaked sea salt
* 1/2 to 1-1/2 tsp. pink peppercorns, crushed


1. Line an 8x8x2-inch or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Butter the foil. Set aside.

2. In a 3-quart heavy saucepan melt butter over low heat. Add brown sugar, half-and-half, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan (see Candy Thermometer, below). Reduce heat to medium. Continue boiling mixture at a moderate, steady rate, stirring frequently, until the thermometer registers 248 degrees F, firm-ball stage (40 to 50 minutes). Adjust heat as necessary to maintain a steady boil.

3. Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Cool 10 to 12 minutes; sprinkle with salt and pepper. When firm use foil to lift candy out of pan.* Use a buttered knife to cut into 2x1/2-inch size pieces. Wrap each caramel in waxed paper or plastic wrap. Store up to 2 weeks.

*Test Kitchen Tip:For easier slicing, freeze caramel for 10 minutes before cutting.

Candy Thermometer:Cooking to the correct temperature is crucial when making most candies, ensuring toffees turn out crunchy and caramels stay chewy. Our Test Kitchen prefers a digital thermometer with a clip to attach it to the side of the pan. Before making candy, always calibrate the thermometer per manufacture's instructions.

my cooking adventures
  Re: Sea Salt & Pink Peppercorn Caramels by foodfiend ([img]http://i756.pho...)
OMG!! Those are gorgeous! Next year I'll be more focused on homemade stuff! This recipe (with your gorgeous photo) is soo copied and saved to try really soon.
  Re: Re: Sea Salt & Pink Peppercorn Caramels by karyn (OMG!! Those are gorg...)
Please, no apologies Vicci! They are so good and I know I will be required to make them - which is fine with me. Yummmm

Of course everything in that box was incredible! We have been sipping the cranberry liqueur - and it is amazing. I am going to try the cran-tini but it will have to be with vodka - there's no room for a "fully" stocked bar.
You only live once . . . but if you do it right once should be enough!
  Re: Re: Sea Salt & Pink Peppercorn Caramels by Harborwitch (Please, no apologies...)
Thanks for the recipe, Vicci. Those look amazing. I'll be trying this recipe for sure.

"Drink your tea slowly and reverently..."
  Re: Re: Sea Salt & Pink Peppercorn Caramels by Mare749 (Thanks for the recip...)
Oh man...why did I look...why why why...I have to lose weight before April not put more on
  Re: Sea Salt & Pink Peppercorn Caramels by foodfiend ([img]http://i756.pho...)
This is trouble!

When life gives you lemons, make lemonade. Then find someone whose life has given them vodka.
  Re: Re: Sea Salt & Pink Peppercorn Caramels by BarbaraS (This is trouble![br]...)
WOW, those are gorgeous!!!
Empress for Life
  Re: Re: Sea Salt & Pink Peppercorn Caramels by farnfam (WOW, those are gorge...)
They sure do look yummy.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.

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