This recipe comes from an old binder of recipes dating to the 1950s, which chef Blaine Wetzel found at The Willows Inn when cleaning up for the winter close. The flaxseeds add a toasted depth and sophisticated note to these chewy caramels. Cooking note: Please allow at least 4 hours for cooling.
Featured in: The American Archipelago
- Unsalted butter, for greasing
- 2 cups flaxseeds
- 2 cups plus 2 tbsp. heavy cream
- 1 1⁄2 cups plus 2 tbsp. granulated sugar
- 1 cup plus 2 1/2 tbsp. flaxseed oil
- 1 cup dark brown sugar
- 1 cup light corn syrup
- 3⁄4 cup evaporated milk
Heat oven to 350°. Grease a 9 x 13-inch metal baking pan and line with parchment paper. Stir flaxseeds and 1⁄4 cup water in a bowl, then spread into an even layer on parchment paper-lined baking sheet. Bake, stirring occasionally, until crisp and dark, 30 minutes. Transfer to a rack and let cool. Spread 2 tbsp. of the flaxseeds on the bottom of the prepared baking pan. Reserve remaining flaxseeds.
Stir cream, granulated sugar, oil, brown sugar, corn syrup, and evaporated milk in a 4-qt. saucepan. Attach a candy thermometer to the pan and heat over medium-high. Cook the syrup, stirring occasionally, until it turns dark amber and reaches 242°, about 20 minutes.
Remove the pan from heat and stir in 1 1⁄2 cups of the reserved flaxseeds. Working quickly, pour caramel in prepared baking pan. Sprinkle remaining 6 tbsp. flaxseeds over caramel; refrigerate until set, about 4 hours.
Using the parchment paper as a guide, remove caramels from the baking pan and cut into 3⁄4-inch cubes while chilled. Serve chilled or at room temperature.