Happy Monday everyone! I hope you all had a fantastic weekend and are all rested and revved up for week. This weekend was unusually relaxing here at home. Normally, we have all kinds of plans and projects lined up for us that by Monday morning we are exhausted! But to both of our surprise, this last weekend…NADA!
So what did we do with our empty calendars you ask? Well anything we darned well pleased!
And for us that includes caramels and cocktails!!
What do you get when you cross a stack of meyer lemons, a little butter and cream, and me at home with nothing to do? Well, you get Meyer Lemon Salted Caramels thats what! I kind of like to think of these as my own personal science experiment…deciding to just throw things in a pot to see what happens can be the best idea…isn’t that how most world renowned chefs do it? No? Oh you mean THEY actually HAVE a plan? Ehhhhh….plans smans….these little tartlets are a thing of beauty! Perfectly puckery, sweet and salted and oh so addicting! Good thing I made enough to fill two jars! Oh yes, one is labeled Eric and the other Charisse! None of this “whats mine is yours” when it comes to caramels…or cocktails for that matter!
*The special touch in these caramels is the Meyer Lemon Sea Salt I used to sprinkle over the set candies. Just mix course salt with zest from a few meyer lemons, lay it thinly out on parchment paper until dry and the salt has absorbed the lemon oils, then store in an air tight container. Simple as that!!
Meyer Lemon Salted Caramels
3 cups meyer lemon juice
1 stick of butter
2 cups sugar
1 cup heavy cream
1/2 cup light corn syrup
1 tsp vanilla
Sea Salt for sprinkling over the caramels
In a large pot, boil the lemon juice down until you have about a 1/2 cup left. It will thicken up. Remove from heat and stir in the sugar, butter, cream, and corn syrup. Return to boil and cook until a candy thermometer reaches 248* F. This is a soft ball stage and will allow for soft chewy caramels.
Once at temperature, remove from heat and mix in vanilla.
Pour into desired dish for cooling. I used a small jelly roll pan because I wanted thick caramels…make sure whatever dish you use that it is WELL buttered…this is key for the caramel not to stick to the pan!!!!
Allow to cool and set. Sprinkle with salt, cut and wrap in wax paper wrappers. Store in an airtight container.