Earl Gray Salted Caramels

When the holiday season rolls around, your first instinct is probably to go to the store to shop for gifts for your loved ones. But, why not take the personal route this year? These Earl Gray Salted Caramels are simple to make, and they’re a delicious option for seasonal gifting. Plus, we recommend you pick out an aesthetic box to place your caramels in. We opted for a glass box with wooden edges but you can get creative with Christmas designs on tins or keep it simple with a clean glass Mason jar.

Tips for Making Caramels

Let’s face it, making salted caramels is sticky work. However, with a few cautions, your candies are sure to come out even tastier than store-bought. It’s important to have patience when you’re in the heating process. Since these treats are made of mainly sugar, it’s easy to burn your batch before even adding the evaporated milk. Take your time and keep your heat at medium, stirring consistently so nothing sticks to the bottom. Another tip is to use a candy thermometer. While you may have to purchase this tool, we promise it’s very helpful. It will help ensure that you hit that final 240-245 degree mark without any of the guess work.

Earl Gray Salted Caramels

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• Author: Anna Franklin

Print Recipe

Description

The Earl Gray tea adds an herbal touch that once you have one, you’ll just have to have another.

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Ingredients

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• 1 cup butter (2 sticks)
• 4 cups granulated sugar
• 2 cups light corn syrup
• 24 ounces evaporated milk (2 cans)
• 1 teaspoon vanilla extract
• 4 Earl Gray teabags
• 2 teaspoons Maldon Salt

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Instructions

1. Line a 9×13” pan with parchment paper.
2. Add 2 sticks butter, sugar, and corn syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
3. In a separate sauce pan, bring the evaporated milk to a simmer and then remove from the heat. Add in the teabags and steep for 10-15 minutes.
4. Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a steady heat and constant boil (no drastic changes in temperature) otherwise your caramels can curdle.
   
5. Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it’s sooo worth it!
6. Once you reach 240-245 degrees F / or the firm ball stage, remove from heat. Stir in vanilla.
   
7. Pour caramels into prepared pan. Sprinkle with sea salt. Refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap). 
   
8. The caramel will seem hard in the fridge after they’re set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.

Recipe and Styling by Anna Franklin / Photography by Dave Bryce

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