{"id":881,"date":"2019-09-27T08:54:07","date_gmt":"2019-09-27T13:54:07","guid":{"rendered":"http:\/\/jessicatijerina.com\/?p=881"},"modified":"2019-09-27T08:54:07","modified_gmt":"2019-09-27T13:54:07","slug":"salted-maple-honey-caramels","status":"publish","type":"post","link":"https:\/\/jessicatijerina.com\/index.php\/2019\/09\/27\/salted-maple-honey-caramels\/","title":{"rendered":"Salted Maple Honey Caramels"},"content":{"rendered":"

Salted Maple Honey Caramels<\/strong><\/h2>\n

Yield:\u00a0 <\/strong>Approximately 50 Caramels<\/p>\n

Ingredients<\/strong><\/p>\n

1 cup heavy cream<\/p>\n

\u00bd stick (4 oz) unsalted butter, cut into 4 pieces<\/p>\n

\u00bc teaspoon fine sea salt<\/p>\n

1 cup maple syrup<\/p>\n

\u00bc cup water<\/p>\n

\u00bd cup honey<\/p>\n

\u00bd cup packed light brown sugar (may substitute honey)<\/p>\n

1 teaspoon vanilla bean paste<\/p>\n

Flaky sea salt (Maldon if you have it)<\/p>\n

Vegetable oil spray<\/p>\n

Parchment paper<\/p>\n

Method<\/strong><\/p>\n

    \n
  1. Line a baking sheet with parchment paper to slightly go over the edge. Spray with vegetable oil.<\/li>\n
  2. Pour cream, butter and salt into a small saucepan and melt over low heat and set aside.<\/li>\n
  3. In a large pot, combine maple syrup, 1\/4 cup water, honey and sugar.<\/li>\n
  4. Clip on candy thermometer.<\/li>\n
  5. Over high heat, cook until well combined, stirring with a wooden spoon, 8-12 minutes.<\/li>\n
  6. Brush down sides of pan with a very clean pastry brush dipped in warm water as needed.<\/li>\n
  7. Stop stirring, reduce heat to medium, and bring to a boil.<\/li>\n
  8. Cook, without stirring, until temperature reaches 250\u00ba (hard-ball stage), about 45 minutes.<\/li>\n
  9. Turn off heat and whisk in butter mixture, until combined and then stop whisking. It will double or triple in size.<\/li>\n
  10. Turn heat back on medium-high until thermometer reaches 244-250\u00ba (firm-ball stage or hard-ball stage), 45-55 minutes. It will start as a soft buttery yellow and turn into a reddish-caramel color.<\/li>\n
  11. Remove from heat and quickly whisk in the vanilla.<\/li>\n
  12. Immediately pour into prepared pan without scraping pot.<\/li>\n
  13. After it cools slightly, sprinkle with salt.<\/li>\n
  14. Let stand uncovered at room temperature for 2-24 hours without moving.<\/li>\n
  15. To cut, unmold caramel from pan onto a large cutting board. Use a sharp, sturdy knife to cut into any size you desire. Wrap each in waxed paper.<\/li>\n<\/ol>\n

    Enjoy!<\/p>\n","protected":false},"excerpt":{"rendered":"

    Salted Maple Honey Caramels Yield:\u00a0 Approximately 50 Caramels Ingredients 1 cup heavy cream \u00bd stick (4 oz) unsalted butter, cut into 4 pieces \u00bc teaspoon fine sea salt 1 cup maple syrup \u00bc cup water \u00bd cup honey \u00bd cup<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[561,564,554,562,563,565,566,556],"class_list":{"1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"hentry","6":"category-recipes","7":"tag-caramels","8":"tag-carmels","9":"tag-honey","10":"tag-honey-caramels","11":"tag-salted-caramels","12":"tag-salted-maple-honey-caramels","13":"tag-syrup-caramels","14":"tag-vanilla-bean-paste"},"_links":{"self":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/881","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/comments?post=881"}],"version-history":[{"count":1,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/881\/revisions"}],"predecessor-version":[{"id":882,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/posts\/881\/revisions\/882"}],"wp:attachment":[{"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/media?parent=881"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/categories?post=881"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/jessicatijerina.com\/index.php\/wp-json\/wp\/v2\/tags?post=881"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}