Introducing the most melt-in-your-mouth, buttery, creamy, flavorful, scrumptious caramels you’ve ever tasted! I could definitely add more adjectives, but I think you get the picture: these things are GOOD.
OF COURSE I use brown butter to make these. Because anything that’s good, such as a regular old caramel, becomes amazing with the addition of brown butter. I seem to be into the caps lock today, probably because it’s the only way to get across the TO-DIE-FOR flavor packed into these caramels.
My mom is somewhat of a caramel connoisseur, in that she buys some whenever she sees them. Perhaps more of an addict, but, you know, tomato, tomahto…
Annnyyyways, my mom loves caramels. And she absolutely adores these caramels. She doesn’t like other kinds of sweets or desserts very much, so usually she wants me to give the things I make away. But when I made these caramels and told her I was bringing some to bring to a family friend, her face said it all: those caramels stay right where they are. And so my mother has a monopoly on the current supply of caramels. Luckily, these are so quick and easy to make, I can whip up another batch whenever I want to give some as a gift.
And these make the perfect, most thoughtful, and most appreciated gift! Seriously, it’ll show you went to the effort of making something, and the person will actually enjoy the gift. Edible gifts are always the best! And you can make the packaging look beautiful, too.
I sprinkle the caramels with a bit of coarse sea salt once they’re cut and cooled, as I love both the look and flavor it gives them. However, if you don’t like your caramels too salty, you don’t have to do this. You’re also welcome to cut the caramels as big or small as you like. I cut mine pretty big.
If you’ve never made caramels before and are scared to do it, don’t be! I promise, I was also scared the first time I made caramels and it turned out just fine. There will be no boiling over or caramel spilling. Really, these are easy. The one piece of equipment you will need is a candy thermometer so you know when the caramels are done. I also suggest reading through all of the instructions before starting to heat the ingredients, so you know what you’re doing and where you’re going from there.
Here we go!