My sister suggested a tea-infused candy post, so Queenie—my cooking and baking guru—and I developed these Earl Grey Salted Caramels. After several trials and adjustments, Queenie arrived at a recipe that is simply amazing. The caramels are soft and chewy without being overly sticky or risking dental work. The Earl Grey flavor is pronounced but balanced, and the texture is perfect: impossible to stop at just one.
INGREDIENTS:
1 1/2 cups heavy cream
3 tablespoons Earl Grey loose-leaf tea, hand-crushed
1 black tea bag
1/2 teaspoon vanilla extract
2 cups sugar
1/4 cup corn syrup
1/4 cup honey
1/3 cup water
4 tablespoons cold butter, sliced
1/2 teaspoon salt, plus extra for sprinkling
EQUIPMENT:
Candy thermometer
Twisting wax paper (or small wrappers)
12×12 baking pan
Parchment paper to line the pan
Ruler
DIRECTIONS:
1. Line a 12×12 baking pan with parchment paper and set aside.
2. In a saucepan, combine the heavy cream, the black tea bag, and the hand-crushed Earl Grey leaves. Warm over low heat, bringing the mixture to a gentle simmer—do not boil. After about five minutes at a simmer, remove from heat and let steep for 10 minutes.
3. Strain the tea-cream mixture through a fine mesh sieve or cheesecloth; you should have roughly one cup of infused cream. Stir in the vanilla extract.
4. In a heavy-bottomed pot, add the sugar, corn syrup, honey, and water. Stir until any lumps are dissolved and the mixture is homogeneous.
5. This step is important: using a wet pastry brush and cold water, wash down any sugar crystals clinging to the sides of the pot above the liquid line. This helps prevent crystallization while cooking.
6. Attach a candy thermometer to the side of the pot and heat the sugar mixture over medium-low. Cook until the thermometer reads 230–235°F and the syrup turns a dark golden color.
7. Remove the pot from heat and carefully pour in the cup of warm Earl Grey–infused cream while stirring to combine. Add the sliced cold butter and the 1/2 teaspoon of salt, stirring until the butter melts and the mixture is smooth.
8. Return the pot to medium-low heat and bring the caramel up to 250°F. Once it reaches 250°F, continue cooking on medium-low while stirring for an additional five minutes to reach the desired consistency.
Note: The longer the caramel cooks after reaching 250°F, the firmer and chewier it will become, because more liquid evaporates during this stage.
9. Pour the finished caramel into the prepared parchment-lined pan and smooth the top. Let it cool at room temperature until set, about two hours. To speed the process you can chill it briefly in the freezer for a few minutes—be careful not to let it freeze.
10. About an hour into cooling, when the caramel is mostly set but still slightly warm, sprinkle the top lightly with additional salt. Once fully cool, use an oiled knife and a ruler to cut the slab into small pieces. Wipe the knife and ruler with an oiled paper towel between cuts to prevent sticking.
11. Cut the waxed wrapping paper into small squares, or into four larger sheets if you prefer to wrap many pieces at once.
12. Place each caramel piece in a square of wax paper with the shiny side out. Instead of twisting the ends, flatten each end of the wrapper down against the caramel—use a bit of caramel as an adhesive to seal the ends if needed.
EARL GREY SALTED CARAMELS
Recipe by Queenie Fok for Oh, How Civilized
Makes about 90–100 caramels
INGREDIENTS:
1 1/2 cups heavy cream
3 tablespoons Earl Grey loose-leaf tea, hand-crushed
1 black tea bag
1/2 teaspoon vanilla extract
2 cups sugar
1/4 cup corn syrup
1/4 cup honey
1/3 cup water
4 tablespoons cold butter, sliced
1/2 teaspoon salt, plus extra for sprinkling
EQUIPMENT:
Candy thermometer
Twisting wax paper (or small wrappers)
12×12 baking pan
Parchment paper to line the pan
Ruler
DIRECTIONS:
1. Line a 12×12 baking pan with parchment paper.
2. Combine heavy cream, the black tea bag, and crushed Earl Grey leaves in a saucepan. Warm over low heat to a gentle simmer, then off the heat to steep for 10 minutes.
3. Strain to collect about one cup of infused cream and stir in vanilla.
4. In a heavy pot, combine sugar, corn syrup, honey, and water; dissolve any lumps.
5. Use a wet brush to rinse down sugar crystals from the pot sides to prevent crystallization.
6. Cook with a candy thermometer attached until 230–235°F and the syrup is dark golden.
7. Remove from heat and slowly stir in the cream infusion, then add butter and salt.
8. Return to medium-low heat and raise to 250°F, then stir for five more minutes on medium-low.
9. Pour into the prepared pan and cool completely, about two hours. Optionally chill briefly in the freezer, taking care not to freeze.
10. When set but still slightly warm, sprinkle salt on top. After fully cooled, cut into pieces with an oiled knife and ruler, wiping between cuts to prevent sticking.
11. Cut wax paper into wrapper-sized pieces.
12. Wrap each caramel with the shiny side of the wax paper facing out. Flatten the ends of the wrapper against the caramel rather than twisting—the caramel will help seal them.