Tis the season that I am knee deep in writing my 200+ Christmas cards and making my Black Sea Salt Caramels for clients and friends! This time of year is super busy hanging out in the ol’ house! Every year for something like eight years I have been making these caramels. I end up making about 1500 of them each year for gifts. Ugh! A lot of work but so worth it. I have gotten to the point that I can make them and not even eat one! That’s right. Not even one… I am pretty proud of this and so is my waistline! Give them a try. Make them for your family or give as gifts for friends and clients, like I do. You will have a lot of happy people in your life!
I can’t believe that 2014 is winding down to a close and the last tennis tournament of the year is this week at Greenwood Athletic club. I’m pretty excited about it as usual! It will be fun. I still can’t believe how warm it has been over the past ten days or so. We are still playing tennis outside and still wearing our skirts without pants! I know this bliss won’t last for long. I still need to buy my ski pass but it’s hard to think about skiing when it’s so warm down here in the banana belt! Ps.. Copper Mountain is running a special until December 15… $159 for five days of skiing. I’m down with that for sure!
Tonight… Denver Botanic Gardens at Chatfield to see over one million Christmas lights! You can’t even imagine what a beautiful sight it is! Simply amazing. If you are in Denver, make sure you check it out. It’s worth the drive! Pictures next week. Stay tuned…
- 1 pint heavy whipping cream (divided)
- 2 sticks salted butter
- 2 cups corn syrup (light or dark)
- 2 cups sugar
- 2 tbs pure vanilla extract
- black sea salt
- In a large heavy Dutch oven (see picture) combine 1 cup of heavy whipping cream, butter, sugar and corn syrup. On low heat, stir mixture until the sugar and butter is melted. Make sure you scrape down the sides so everything is well incorporated.
- Attach the candy thermometer to the side of the Dutch oven and cook the mixture until it reaches 225 degrees. (Soft ball stage).
- Add the remaining 1 cup of whipping cream and vanilla. Cook until the hard ball stage on the candy thermometer. Stirring occasionally.
- Transfer mixture to a 9x13 cookie sheet lined with parchment paper and sprayed with cooking spray.
- Sprinkle the Black Sea salt evenly over the hot caramel.
- Let cool for at least 3 hours before you cut into squares.
Candy thermometers can be found at most grocery stores or at Bed Bath and Beyond.
Line your cookie sheet with parchment paper and spray with "Pam". This makes for super easy clean up.
Candy wrappers can be found at Michael's or Hobby Lobby. You will need approximately 150 wrappers per batch.
Between the "soft ball" and "hard ball" stage it will go pretty quick so don't look away! Keep stirring at this stage!