I was so excited to make these caramels! I followed the recipe exactly (I don't mess around with improvisation when it comes to candy) and my caramels came out rock hard. Rock hard! Of course, my husband still eats them because they taste delicious, but be careful because these babies will rip your fillings out. I was bummed.
Peppermint Caramels
This dessert, topped with crushed peppermint candies, is one of many versions of kola, a kind of semisoft toffee adored all over Sweden.
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Credit: Todd Coleman
Ingredients
4 oz. hard peppermint candies1¼ cups heavy cream
1 cup superfine sugar
6 tbsp. golden syrup or dark corn syrup
3 tbsp. honey
7 tbsp. unsalted butter
Instructions
1. Put peppermint candies into a plastic bag and crush them coarsely with the flat side of a meat mallet. Using a large sieve, sift candy pieces, discarding powder; set candy pieces aside.2. Line the bottom of an 8" x 8" baking pan with parchment paper; grease parchment paper with nonstick cooking spray and set aside.
3. Heat cream, sugar, syrup, and honey in a 6"-diameter 2-qt. saucepan over medium heat; stir until sugar dissolves, about 5 minutes. Bring to a boil and attach a candy thermometer to the side of the pan; cook, without stirring, until mixture reaches 250°, about 45 minutes. Remove pan from the heat and add butter. Using a wooden spoon, stir until smooth, about 3 minutes.
4. Pour sugar mixture onto prepared baking pan and sprinkle evenly with peppermint candy pieces, pressing them lightly into toffee with the back of a spatula. Let cool completely; cut into 64 squares to serve.
Ratings & Reviews (10)
This stuff is absolutely delicious. I followed the directions as well and mine is too soft to cut into pieces. I'll probably make another batch and boil it to hard ball stage before adding in the butter to see if that makes it solid enough. However, the soft enough to dip your finger into it version would be really great on ice cream or something. I considered just getting myself a spoon and ignoring the Indian food that we're cooking.
I am a former pastry chef and am quite familiar with making candies. I decided to follow the recipe exactly this time (I usually do a combination of recipe following and following my gut) and these caramels were too soft. I think if I make it again, I'll wait until the temperature reaches 255 or 260 F before adding the butter. It was so soft that it couldn't be eaten unless it was straight from the fridge. It is absolutely delicious though. I will do the same thing as ophey, use it as an ice cream topping.
I just made these today and thanks to gastrochic I boiled the sugar a bit longer and they turned out perfectly. I use a Celsius thermometer and got the temp up to about 130 degrees. They are so very good!
soooo delicious. I plan to make these to give in the christmas baskets to my foodie friends this year - they are that good.
I must try this recipe for the holidays. I am working on fab gift recipes this week :)
Turned out perfectly - I took Cheka1977's advice and cooked the caramel to 130C before adding the butter. Also, I substituted 4 Tbsp. light corn syrup plus 2 Tbsp. molasses for the dark corn syrup to no negative effect. Also, the candies cut more easily if you chill the block of caramel first for 20 or so minutes.
I made these when they first came out in the mag, and decided they would become one of my regular holiday treats. Last year I did not have time to make them, so back to the site it was so I could remember which issue they were in. I am glad I read the comments- I really remember mine coming out perfectly- they seemed a little too soft at first but then I remember how yummy they were, regardless. I think I remember wrapping some of mine individually in wax paper. Anyway, I will try heating the sugar hotter- "just in case" - I do NOT want to end up with ice cream topping!!
excellent stuff. made twice.
you used non stick cooking spray but I've had problems finding one without soy (to which I'm allergic). I've always used sweet butter, is that okay?
Peppermint Caramels
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