Chipotle caramels

I got the happiest little surprise last weekend.  In the mail was a Penzey's Spices catalog with a giftcard enclosed.  It came from my sister Mary and her husband Doug who live a stone's throw from the Penzey's headquarters  (if you could throw really hard and far) and closer yet to a retail location.  Wisconsin has six locations and California has one!  And it's not even close to me.  It's just not right, I tell you.

But there is mail order and after receiving my catalog and giftcard I spent a happy hour or two pouring over it and then going online to place an order.  Which I revised about eight hundred times before I finally hit confirm to send it off.

I'm fairly certain I could have just randomly filled up my shopping cart and I would have been wildly happy with my selections.  I was a little more judicious than that and the above is what I selected.   I bought vanilla beans because I want to make vanilla sugar.  The vanilla beans come in a test tube which gives the whole order a lovely alchemy vibe.   There is just no telling what I can create.

I decided on chipotle caramels.  There is gourmet grocery store near me that has a cannister of caramels at the register.  One of the flavors is chipotle.  It is just the best combination of soft, sweet caramel with a kick of heat at the end. 

A friend shared this caramel recipe with me.  I made some adjustments to the recipe based on her experience.  I decreased the amount of cream because I wasn't infusing lavender.  I also decreased the butter to make the caramels a little firmer.  And, in a fit of Penzey's induced madness I made mine spicy by adding ground chipotle.  Just a little kick.   

Here is my/her adaptation of the recipe (I've halved it as well because as much as I love caramels – oh how I do – I didn't think I needed six dozen of them).   Per the recipe's website I think I may dip some of them in chocolate.  I think that would really go nicely with the spiciness.

Chipotle Caramels

1/2 cup whole milk
1/2 cup cream
1/2 stick butter (4 Tbsp.)
3/8 cup of honey
7/8 cup of white sugar
1/8 tsp. ground chipotle
1 tsp. vanilla
1/4 tsp. salt

Candy thermometer

Prepare loaf pan (I found this size to be good for this amount of caramels) by buttering the bottom and sides.  Place a sheet of parchment or wax paper in the bottom of the pan.

In a medium, heavy sauce pan combine the milk, cream, butter, honey, sugar and ground chipotle.  Over medium heat bring to a rolling boil, stirring to combine ingredients.  If the sugar starts to creep up the side brush it back down with a pastry brush (the website says to do this and who am I to argue?).   When it reaches 240 degrees F. start stirring constantly until it reach 248 degrees F.  Immediately remove from the heat and stir in the vanilla and salt.  Pour into the prepared pan and chill in refrigerator for at least two hours.  Turn out onto a cutting board, remove parchment or wax paper and with the shiny side up, cut into squares.  Store between sheets of parchment in the refrigerator for up to a week.

Note:  I used my bento box wrappers which have a slick coating that keeps the caramels from sticking.  I don't think regular mini cupcake holders would work here.

Try not to burn your tongue testing the caramel as it is cooking.  It hurts.