"We seldom get into trouble when we speak softly. It is only when we raise our voices that the sparks fly and tiny molehills become great mountains of contention."
If I told you that upon
finding one of these cinnamon caramels that had somehow fallen behind
the Nutella jar in my pantry (don’t ask why I was that close to
the Nutella jar) two weeks after I had made them and without thinking
I picked up that beautiful, and slightly wrinkly, caramel and ate it
without a second thought and savored the gloriousness of its buttery,
cinnamony, chewy deliciousness…well, if I told you that, would
it adequately convince you of how insanely delicious these babies are
or simply gross you out?
If it’s the
latter, just pretend like you didn’t just read that first
paragraph.
Seriously, I’ve
never had anything quite like these. They are honestly the most
delectable little caramels in all the land. You get the rich
chewiness of the caramel with the slight heat of the cinnamon. It’s
like a cinnamon bear but a hundred times better. Dip it in chocolate?
A cinnamon bear on some serious steroids.
My friend Lisa
told me about these last year in the comments of my black
licorice caramels (also amazing) and I waited all year
to try them so I didn’t ostracize myself and lose all my
friends by doing something weird like making caramels in June. I’ve
made up for the lack of cinnamon caramels in my life by making at
least four batches in the last several weeks.
They are severely
delicious on their own but you might as well try a few dipped in
chocolate. It’s a simple process that will elicit fabulous
results.
I’ve unloaded
lots of pounds of cinnamon caramels on lots of people
lately and they are getting lots of rave reviews. One bite and
there’s an element of “hmmm, what is this pleasantly and
weirdly sweet hot caramel thing I just bit into” followed by a
“oh, yeah, baby, cinnamon and caramel; I’m hooked.”
You know, those kinds of rave reviews.
If you are wanting a
step-by-step tutorial for the caramel, follow the pictures in this
recipe (it’s the same recipe except for omitting
the vanilla and adding the cinnamon and red coloring at the end). I’m
pretty sure if you’re looking for the holiday recipe to win you
fame and fortune (or at the very least, lots of friends), it’s
going to be these. Don’t wait like I did; make ‘em soon.
Cinnamon Caramels (Chocolate Dipped If You Dare) Yield: Makes 3 or so dozen caramels, depending on the size you cut them
If you want to avoid
using red food coloring, you can leave it out — the food
coloring doesn't make it taste any more or less cinnamony. I use the
Wilton no-taste red food coloring gel.
About the cinnamon
flavor, I used this
extract that I bought (has great reviews) on Amazon
since I couldn't find it at my small local grocery store. Using the
amount in the recipe, the caramels are pleasantly cinnamony without
being spicy or hot.
Add more cinnamon
extract if you want to amp up the cinnamon flavor. Also, if you are
using cinnamon oil instead of cinnamon extract, add with care —
it's much, much more potent than cinnamon extract.
Ingredients
3/4 cup butter (1 1/2 sticks)
1/4 teaspoon salt
1 cup light corn syrup
2 cups granulated sugar
2 cups heavy whipping cream, divided (meaning, you'll add half at the beginning and half later)
3 teaspoons cinnamon extract
1 teaspoon red food coloring gel (see note above)
Directions
Butter an 8X8-inch pan and set aside.
In a medium heavy-bottomed
saucepan, combine the butter, salt, corn syrup, sugar and 1 cup of
the cream. Over low heat, warm the ingredients until the butter is
melted. Gently stirring during this part is ok to help combine the
ingredients. Just take care not to stir too vigorously and splash
the liquid high up on the sides of the pan; also, take care to use
low heat for this step. Too high of heat can cause the ingredients
to melt unevenly and cause the butter to separate.
Once the ingredients are warmed
and melted, increase the heat to medium-low (I keep my stovetop dial
between a 3 and 4 the entire time; each stove is different so just
keep an eye on the heat). Because these are no-stir caramels, too
high of heat will burn the ingredients on the bottom. Moderate the
heat of your stove so that the mixture maintains a simmer without
burning. If you turn down the heat and the caramel stops simmering,
simply increase the heat little by little until a good simmer is
reached and then leave it there. You'll be good to go.
Clip a candy thermometer to the
side of the pan and bring the mixture to a simmer. Cook, without
stirring, until the mixture reaches 236 degrees F. Pour in the
remaining 1 cup cream. Gently swirl the caramel once or twice with a
wooden spoon or spatula to incorporate.
Again, bring the mixture to a
simmer (don't adjust the heat to sharply — I keep mine set the
same as before) and cook until the thermometer registers 245 degrees F.
Off the heat, carefully stir in
the cinnamon and red food coloring.
Immediately pour the caramel into
the prepared pan — don't scrape the sides, just tip the pan
until no more drizzles out. Let the pan of caramels cool completely
at room temperature before cutting into pieces.
To dip into chocolate, melt milk,
semisweet or bittersweet chocolate in the microwave on 50% power for
1-minute increments or in a double boiler on the stove. Simply drop
a caramel into the chocolate, lift out once full covered with a
fork, tap on the side of the bowl to let the excess chocolate drip
off and then carefully slide onto a parchment-lined baking sheet.
Once the chocolate has set, you can drizzle additional chocolate
over the top for a nice pattern.
Melanie Gunnell is a food-loving, chocolate-obsessed mom who has a desperate need to share
her favorite tried-and-true recipes with the world. In a past life she graduated from Brigham
Young University with a degree in public health, but for the past ten years, stay-at-home
motherhood has been her job along with blogging-from-home for the past five.
She resides in the brilliantly cold tundra of Northern Minnesota with her husband and their brood
of five children: four boys and one tiny, bossy girl. Dark chocolate (particularly the act of
shoving chocolate chips in her mouth whilst hiding in the pantry) is her coping skill of choice for
both the never-ending winters and the never-ending wrestling matches in her front room.