If you heard a giant thud last week or a heavy sigh sift through your window then chances are it was me. I apologize for the interruption. You see, I just managed to wrap up two cookbook projects within the same week, a feat that has surprised even the most doubting me. I suppose this is what happens when you work with amazing people. They will forever have your back.
One book involved sandwiches, and boy, do I mean sandwiches. The other was a lovely vegan cookbook from a woman that is sometimes known as one half of the skinny bitch empire. Although I know the B word is used solely as empowerment it’s not a word I’d use to describe her. Sweet, funny, gentle, hot, yea, those words, anything but bitch. And I really can’t wait for this book to hit the stands as the recipes were ridiculously delicious. More about that in a few months.
On the last day of the shoot my dear friend Cindie (who is also an amazing food stylist) brought candy to the shoot. I have the world’s smallest sweet tooth (you wouldn’t know this from things that I enjoy making) and I don’t usually freak out over sweets. However, Cindie told me that she whipped up this recipe for Blood Orange Caramels because she needed something to do with the oranges. And when my pal Cindie says she needs something to do it’s best if you create a clear path and step aside. An exquisite crafter, a notorious organizer, a brilliant designer and gifted knitter (her dog Peanut proudly wears monogrammed sweaters, thankyouverymuch), Cindie is destined to create. I love that about her. Anyway, these caramels. Oh my god, these caramels. Soft and chewy, the initial stickiness gives way to buttery and tart citrus flavors before ending with tiny salty fireworks once the crystals have had time to dissolve on your tongue. The whole shebang ends with a crunch of the toasted nuts, and before long you realize these caramels have sent you over the edge with very distinct flavors all working together harmoniously. I saved a few to take home to Adam and it was nothing but torture.
It turns out the other half reacted the same way I did. You have one and then you want another. You keep thinking about that citrus tang combined with those heavy caramelly flavors. I could stand it no longer. I grabbed my phone and texted her (I even used some harsh language, I don’t like the “kill” metaphor but I was exhausted and feeling dramatic, fyi). And being as wonderful as she always is she said yes! Have I stepped over some unwritten blogging etiquette rule by re-blogging about something she just did? I’m sure of it! But you’ll just have to forgive me because I love these candies, damnit!
Cindie’s Blood Orange Caramels with Toasted Almonds and Sea Salt
Could you use regular oranges? Perhaps. I wouldn’t. Blood oranges are very special and I’m quite fond of them. And they are in season right now. Cindie says if you prefer a tart candy you can cut the brown sugar in half. I happen to think they were just perfect as written.
3 cups blood orange juice, strained
1 cup granulated sugar
1 cup packed light brown sugar
1 stick unsalted butter, at room temperature
1/3 cup heavy cream
1 teaspoon vanilla extract
1 cup toasted almonds
2 teaspoons sea salt flakes
Line the bottom of an 8-inch square baking dish with parchment paper. Butter parchment paper and set aside.
Place blood orange juice in a 4-quart heavy saucepan and bring to a boil over high heat. Let boil until liquid is reduced to 1/3 cup.
Remove from heat and stir in sugars, butter, and cream. Return to high heat and bring to a boil, stirring constantly. Turn heat to medium and let boil until a candy or deep fat thermometer reads 248 degrees F (or when a half teaspoon placed in a glass of icy cold water turns into a firm, chewy ball), about 17 minutes.
Remove from heat and stir in vanilla.
Scatter almonds on bottom of parchment paper. Pour caramel over almonds. Let sit until cool and firm, about 2 hours. Remove from baking dish and sprinkle salt flakes over top. Cut into 1-inch pieces.
Thanks to Cindie and Denise over at Food Fanatics. You know I’m teaching another workshop with them at my studio in March, right? Make sure to click on over there if you’re interested.
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This looks insanely good! Going to have to try it this weekend.
Just found your blog…love it! I’ve always wanted to try my hand at making homemade caramels. You have inspired me…the blood oranges reeled me in.
Wow… I’m gonna have to track down some blood oranges.
Batch #2 tomorrow morning!!
Oh, this look bloody good! I just wish a good fairy would bring me a basket of blood oranges right now…
Made them with half the sugar. Good! But how do I keep the wax paper from sticking to them????
How badly are they sticking? We got a slight stick but the wax coating on the paper made them release pretty easy!
Sticky enough that if they weren’t so darn tasty I would have declared them a bust…I warmed the pan in the microwave for about 20 seconds and was able to get the paper off with a little effort. Are there two sides to wax paper???
I will definitely try this recipe again – I LOVE blood oranges and you can really taste their flavor here, even through all the butter and sugar.
Now that my tree has given up all its blood oranges I have to actually buy some! Luckily Trader Joe’s has 2 pound bags for 2.99…don’t mean to sound like a commercial spot for TJs but I was just glad they were so easy to find!
Just made my first batch and are waiting for them to set up. It took 12 blood oranges and 1 navel for 3 cups of juice. The blood oranges were not very juicy, but the juice color is amazing. The flavor of the reduced juice is incredible and intense. It’s a wonderful syrup on its own. After pouring the caramel over the almonds I had a little left in the pan, so added more cream and whisked over low heat to combine and made a caramel syrup. Great over ice cream!
Can’t wait a few hours for the set up and to taste these caramels. I have a feeling I’ll be making lots more of them!
Just unmolded the caramels. No problem with sticking paper. They have amazing flavor! Sweet, salty, crunchy all at once, and that beautiful deep red color. What a fabulous treat to enjoy and to give as well. Have to go wrap them now, or we’d eat them all.
On my second batch… this time they haven’t firmed up well and the wax paper really stuck. I’ve put them in the fridge hoping they’ll get firmer so I can cut them. Right now they are gooey. I wonder why the difference this time…
I’m sure they are still just as tasty though!
What’s not to love, here?!
that almost loos like a vintage palette knife in your pictures. it came out so well!!!
Wow… I’m gonna have to track down some blood oranges.
This was my first go at making candy, so I used a double boiler out of fear of burning the sugar. Perhaps that was my rookie mistake because they didn’t quite set up. But flavor? To die for!
I have a bunch of blood oranges that my boyfriend bought by mistake (he thought they were mandarins
). I’ll try using them in this recipe. Looks great! Though I don’t like whole almonds. I’ll just chop them up into small pieces.
Magda
Oh my! … those blood oranges and caramels always produce a satisfying yield. I can’t wait to be wrapping each little bite.
Amazing!
The first picture looks like the cover of a cookbook I would have to buy.
So bloody good!
Where do you get the paper/plastic to wrap the candy? Any info would be appreciated. Thanks
JT
Never seen this before, I’ll definitely try this.
This is so amazing.I am also going have to track down some blood oranges.I Can’t wait a few hours for the set up and to taste these caramels.
You said it all…sweet, salty, crunchy, soft, chewy, tart, nuts, butter, caramel. I’m sold. You lucky duck to be surrounded by such good times. Sounds like the photo shoot was a blast. Can’t wait to see the books!
For those of you with sticking problems – if you use wax paper instead of parchment paper the heat of the candy will melt the wax and really gunk things up. Use parchment as stated in the recipe and then the wax paper to wrap the candies after they’ve cooled. Enjoy!
James – I found a great online resource for food safe wrapping.
http://www.nashvillewraps.com/cellophane/mc-044.html. Be sure to order the “clear” as the biodegradeable version has a slightly yellow cast as it’s made from wood fiber. See if this helps you. Also a great source for bags for cookie and granola (that I make for my clients).
James – another option. http://www.papermart.com. Let us hear if you find others.
I have a serious thing for caramels, and these I have to try! They sound amazing.
I can’t believe this amazing gluten-free recipe. I just bought blood oranges and I was wondering what to do with them. I was about to bake some almond cookies with orange zests but this recipe is much more inspiring. I have to try it right now
Thanks.
if you just heard a thump it’s me… i am so happy to have found your blog…
xx
What a delicious combination of flavours. I shall have to try your recepie for these caramel treats before Easter, as I think they would be a great foil for the chocolate fest soon approaching, and i could give them as gifts.
Last night I used the leftover caramel sauce made with the pan leftovers from making the caramels over a lemon-rosemary pudding cake with fresh berries. My guests commented it MADE the dessert! I will make make more of the caramel part of the recipe as a sauce (with more cream) again. I also made my second batch of the caramels. They tasted as addictive as the first batch but came out a bit different. I think it had to do with the weather (it was wet and raining). When I unmolded the caramel block, instead of cutting it right away I wrapped it whole in the parchment and several layers of plastic film. Last night I went to cut them. Even with the parchment they were sticking a bit, so I briefly froze them and the parchment peeled right off. This did not happen the first time. They were also not as firm, a bit softer and sticker. I cut and wrapped each piece in cello. I’m wondering if the caramels being softer had to do with the weather and hygroscopic nature of sugar (like you can’t make meringues unless its dry weather)? This recipe has already become a staple in my recipe files. Fantastic to give as gifts! Thanks to Cindie, and to Matt for posting!
Ok, new to carmel-making but had to try these. The flavor is amazing but I expected them to be softer. They are very hard. In fact my husband suggests that they be sucked like a lollipop. Did I cook them too long? And are you supposed to stir constantly the whole time they are cooking? I want to make them again and see if I can get a better outcome. Thanks for this amazing post.
It sounds as if you may have cooked it a bit too long. Did you use a candy thermometer?
Yes but it was a bit hard to read exactly 248deg. Actually I have a new cooktop and am still getting the hang of it so perhaps it went too far. I need to try it again. Thanks. Still love the flavor.
These looking AMAZING! I think I might have to make them into Easter treats. Thanks Matt.
these look so yum and the colour’s fantastic! I just ordered a candy thermometer so can’t wait to make these once they arrive.
How am I just discovering you?!?! This recipe looks amazing and I will be trying it. Love both of your websites to bits and pieces. I will keep coming back for more!
These were really soft when I made them this week as well. 248 (F) is the soft-ball stage for candy-making, whereas hard-ball stage starts at 250, so I may cook it to 250 if making these again, because they never completely set. When I was cutting them apart to wrap in wax paper, they kept melting back together unless I worked very quickly. Even so—they were delicious enough that it made up for the gooey texture and I’ll probably try them again (if I can find any more blood oranges, that is).
I have saliva dripping! btw. super blog
YUM YUM YUM!!! That’s all I need to say for this one!
made half a batch and came out perfectly- I used walnuts-
In Italy we don’t have nuts and chews– this was perfect!
I am a big fan of Marcolini’s ginger- and passionfruit caramels in Belgium- these had the same nice tang!
Mille Grazie!
This looks amazing, a great use for blood oranges!
I made these caramels last weekend and brought them into work Monday… They were a HUGE success! My co-workers even offered to pay me to make them again.
The sweet, citrus, salt, and crunch are just right.
Love the blog, and the dialogue.
Two questions regarding the Blood Orange Caramels: has anyone tried making this with bottled “fresh-squeezed” blood orange juice (readily available in stores like Fresh Market and Whole Foods). Also, has anyone experimented with different almonds – toasting slivered, sliced or whole almonds?
Thank you so much for re-blogging this recipe. I would never have found it otherwise.
I made these yesterday and they are wonderful. I shared some of them, but I’m not going to overdo it. These belong to me and my family. Oh my tastiness!
it looks amazing, if I could only take such good pictures of my food… love it
the colour of a blood orange is just amazing, this sounds really nice
cool site for sure…great recipe
As an aspiring chef at age 13, I LOVE to try new things , but whenever something goes wrong (not THAT often) I am told to stick to classic cookbook recipes, recipes that I know will work. What do I do?
Michelle,
Thanks for writing! To me cooking is like so many other endeavors. Experimentation, discovery, exploration are all much more exciting and provoking than going down the standard path. If I stuck to the classics or what was safe and guaranteed to work I’d never have discovered all the great things life has taught me.
In cooking, if you mess up what’s the worst that can happen? At best you try again. At worst you’ve wasted money on ingredients (which isn’t that fun but then again I’d hope you weren’t cooking super expensive things all the time!)
If your only goal was to cook something to eat, yes, I’d definitely go for classic tested recipes. But as an aspiring chef your duties will be to learn and uncover processes that work for you. I say go crazy and make mistakes, how else can you learn?
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