Salted Riesling Caramels
- 1 1/4 cup granulated cane sugar
- 1 1/3 cup heavy cream
- 3/4 cup corn syrup
- 2/3 cup evaporated milk
- 1/2 cup Riesling (ideally on the sweeter side)
- 1/2 tsp sea salt
- 3 tbsp unsalted butter
- Small Saucepan
- Medium Saucepan or Copper Pot
- Small Bowl
- Heat Resistant Spatula
- Metal Whisk
- Silicone Mold OR 8” Baking Dish, Lined with Parchment and Heavily Greased
- Candy or Probe Thermometer
In the small saucepan, gently boil the wine until it reduces to approximately ¼ cup. Pour the wine into a small bowl.
In the medium saucepan, combine the sugar, corn syrup and heavy cream.
Cook the sugar over medium-high heat, stirring continuously using the metal whisk.
Cook the sugar until it reaches 212°F.
Slowly whisk in the evaporated milk and wine.
Continue cooking the caramel until it reaches 242°F.
Remove the caramel from the heat. Stir in the salt and butter until completely melted.
Pour the caramel out into your silicone mold OR into the greased and lined dish. Allow the caramel to cool and set for at least 3 hours.
Cut the caramels into the shape of your choice. Enjoy your caramels!