Friday, February 12, 2010
Goat Butter and Honey Caramels
A segment on the Martha Stewart Show caught my eye today, when Martha and candy expert/historian Beth Kimmerle made goat butter and honey caramels. I love caramels (especially with salt!) and my good friend Carol and I were JUST talking today about goat butter (we were pondering if it existed).
These caramel treats are on my list to make. Here's the recipe:
1 cup goat butter
2 cups wildflower honey
2 cups heavy cream
1 cup light-brown sugar
1 tsp pure vanilla extract
1 tsp Maldon sea salt for sprinkling
The How To:
Line the bottom and sides of a 9-inch square pan with parchment paper; set aside.
Melt butter in a medium heavy-bottomed saucepan over medium-high heat. Add honey, cream, and sugar; stir to combine. Cook, stirring frequently, until mixture comes to a boil.
Continue boiling, stirring frequently until mixture reaches 250 degrees on a candy thermometer, 45-60 minutes. Remove from heat and stir in vanilla; pour into the prepared pan. Let cool for 1 hour; sprinkle with sea salt. Let cool completely, overnight.
Turn caramels out onto a cutting board; remove the parchment paper. Using a sharp knife, cut caramels into 1-inch squares; wrapping each piece in wax paper. Caramels will keep in an airtight container, refrigerated, for up to one month. Caramels will soften at room temperature or stay firm if kept chilled.
Now, if Josh and Brent at Beekman would make some goat butter, I'd make them some caramels!
To learn more about Beth Kimmerle, stop by her blog, Candymonium