Hazelnut Bailey’s Salted Caramels
Last week I made Hazelnut Bailey’s Salted Caramel Sauce. It was hands down the best caramel, salted or plain, that I’ve ever tasted so it just makes sense that I would want to keep going. I made several batches and decided to make these Hazelnut Bailey’s Salted Caramels with the sauce. Well, they’re already gone. They were perfect and I’m honestly thinking about going to make another batch. I can’t resist them and it appears no one else can either.
Even though I’ve been cooking/baking my entire life long, I have only been making caramel for a few years. I didn’t know until the last year or so that making caramel sauce into caramel candy just required a little longer cooking time. Well, and a candy thermometer. If you don’t have a candy thermometer, grab one next time you’re out or pop over to this page in my Amazon shop and have one sent to you. They’re really super inexpensive and always a good thing to have on hand. As easy as making caramel and caramel candy is, I’d never attempt it without a candy thermometer.
The reason a candy thermometer is crucial is that once you’ve made the caramel sauce by adding the butter and Bailey’s or cream, you’ll put it back on the stove top and heat it again until it reaches 248 degrees which is firm ball stage. Anything less than that or more than that and you won’t have the right consistency and there’s no way to guess at it.
I actually let these go a hair too far and they were a slight bit harder than I had expected but they still tasted perfect! Clearly…they’re gone.
These caramels are also a perfect hostess present or new neighbor gift, too. And just think how impressed anyone receiving these would be! Total rock star status.
You could even go an extra step and cover these little cuties in chocolate!
A delicious treat for you or a guest.
- Hazelnut Bailey's Salted Caramel Sauce
- Flake sea salt
- Line a loaf pan with parchment paper and make sure it comes up over the sides of the pan.
- Brush the parchment lightly with oil to keep the candy from sticking.
- Place your finished Hazelnut Bailey's Salted Caramel Sauce (or regular salted caramel or even plain caramel sauce) back on the stop top in the pot you prepared it in and bring to to a low boil over medium heat.
- Place your candy thermometer so that the tip is submerged in the caramel but not touching the bottom of the pan and so that you can also read the temperature.
- Boil the caramel until it just reaches 248 degrees F or firm ball stage and immediately remove it from the heat.
- Pour the caramel in the prepared loaf pan with parchment and refrigerate for a few hours until firm.
- Cut the caramels into bite size pieces, sprinkle with flaked sea salt and wrap in parchment paper by cutting 4x5 inch squares, placing a candy in the middle and twisting the ends around the candy.
Have you ever made caramel candies before? What’s your favorite flavor?
*I do get a small percentage of the sales on my Amazon shop so feel free to choose from any items you see there or purchase separately on your own.