Hope everyone enjoyed your holiday weekend and spent quality time with your loved ones! The holidays came and went so quick! I don’t know about you, but I’m trying to keep the “holiday feels” for as long as possible. One way is to keep the kitchen table stocked with candies and other sweets. I’ve recently found my candy thermometer and it’s time to actually put use to it. Do you also have a drawer full of kitchen gadgets that have gotten lost and forgotten?
I’ve made brittles and toffee in the past and wanted to try making caramels. Having Christmas being this past weekend, it was the perfect opportunity to practice on making batches of different caramels without having hundreds of pieces to eat on my own. Out of the different recipes I’ve tried, this one was my favorite so I’d like to share the recipe with you!
These caramels have a really nice texture and the slightly bitter/earthy flavor from the matcha really balances out the sweetness from the sugar. I highly recommend making these if you’re a fan of soft chewy caramels and what I really like about this recipe is that one batch doesn’t make a ridiculous amount. Again, I used matcha from MotionMatcha and honestly, I think the flavor from MotionMatcha really made the flavor of these caramels better! Often times with other brands, I have to use extra matcha just to really taste the flavor, but the flavors from MotionMatcha is quite concentrated.
Before starting, make sure to have everything prepared as caramels are VERY quick to make and you don’t want the sugar. Also, make sure to keep your eyes on the thermometer. If the temperature goes too high, you’ll end up with brittle or crunchy sugar versus a soft luscious caramel.
Honey Matcha Caramels
Adapted from Snixy Kicthen
3/4 C. sugar
2 tsp. matcha powder
5/6 heavy whipping cream
1/2 tsp. pure vanilla extract
3 Tbsp. honey
1 1/2 Tbsp. unsalted butter, room temperature
1/2 tsp. kosher salt
1. Prepare a 8″x4″ pan by lining the inside with parchment paper. I ended up using a Pyrex container.
2. In a small bowl, combine matcha powder and about 1/4 C. heavy whipping cream. Using a whisk or a fork, mix the matcha powder and heaving whipping cream until there are no more lumps of matcha powder. Add this into a small pot and add the rest of the heavy whipping cream to the pot. Heat over medium heat, stirring occasionally, until small bubbles form on the sides of the pot. Make sure the cream mixture doesn’t burn. Set aside
3. In another small pot, add the sugar and honey and heat over medium high heat and stir continuously until the sugar and honey completely melt.
4. Clip the candy thermometer to the side of the pot so that the bottom of the thermometer is completely submerged in the sugar. Heat the sugar honey mixture until the temperature reaches 302 F without stirring at all.
5. Now add the butter and kosher salt and slowly stir in the warm whipping cream. WARNING: The sugar will sizzle as you add the whipping cream so be careful. As the cream is added, the sugar mixture temperature will lower.
6. Continuously stir the mixture until the temperature reaches 248 F. Immediately pour the hot caramel into your prepared pan. Don’t scrape the excess caramel from the sides of the pan otherwise you’ll get hard bits of sugar in your caramels.
7. Let the caramels cool for at least five hours before cutting into it.
8. When the caramels are completely cooled, cut caramels into small pieces with a sharp heavy knife and wrap each piece in a piece of parchment or wax paper.