Salted caramels have been experiencing quite a heyday recently - and with good reason! They're delicious! But salted caramels are only the beginning. What about making blood orange caramels? Or caramels made with crème fraîche?
• Blood Orange Caramels from Mattbites - Still have a few blood oranges floating around? Definitely try this recipe!
• Butter Rum Caramels from Epicurious - Rum is such a natural pairing for the intense caramel flavors in these candies.
• Salted Crème Fraîche Caramels from I Made That! - Just imagining this tangy caramel makes our mouths water.
• Szechuan Peppercorn and Kumquat Caramels from Cooking Debauchery - Totally original. Totally irresistible.
• Pomegranate Caramels from Vanilla Garlic - Made with thick pomegranate molasses and then studded with toasted almonds and kosher salt. Yum!
What other kinds of caramels do you like?
Related: Kitchen Tools: A Candy Thermometer
(Image: Matt Aarmendariz/Mattbites)
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I'm doing a little informal catering gig for 100 people in a few weeks and just learned that the hostess loves caramel. I thought I'd round out the dessert options of petite coconut macaroons and fleur de sel chocolate chip cookies with something containing caramel. Anyone have any suggestions to serve a crowd?
I have a few favorites: bergamot, chocolate, Meyer lemon - and - I really like goat milk caramels. I gifted a few bags of lard caramels during the Winter holidays, from Humphry Slocombe in San Francisco, and the people I gave them to said they were fabulous (not a meat eater so I didn't try them myself).
These sound awesome. May I also suggest bacon fat caramels? http://the-cooking-of-joy.blogspot.com/2010/03/bacon-fat-caramels.html
Rucy--Meyer lemon and goat milk caramels? Oh dear. I'm in.