Honey matcha green tea caramels

• Vegetarian
• Gluten free

• Produce

  • 1 1/2 tsp Matcha powder

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1/2 tsp Kosher salt
  • 3/4 cups Sugar
  • 1/2 tsp Vanilla extract, pure

• Dairy

  • 1 1/2 tbsp Butter, unsalted
  • 200 ml Heavy whipping cream

Found on snixykitchen.com

Ingredients

• ¾ cups sugar
• 1½ teaspoons matcha powder
• 200 ml (5/6 cup) heavy whipping cream
• ½ teaspoon pure vanilla extract (I use Rodelle organic vanilla extract)
• 3 tablespoons honey
• 1½ tablespoons unsalted butter, room temperature (plus more for the pan)
• ½ teaspoon kosher salt

Directions

• Read all the directions before getting started. Stuff happens so fast and you want to make sure youre prepared for whats coming next. The times in this recipe are estimates and will depend on the side of pot youre using, so use the temperatures as your guide. Also, make sure that you have an accurate candy thermometer - 5 degrees off will drastically change the texture of your caramels from soft and chewy to more like sugar daddies. Heres a handy article on how to calibrate your candy thermometer.
• Butter an 8x4-inch baking pan and line the bottom and edges with parchment paper, cutting slits in the corners so it will lay flat. Butter the parchment paper, as well. (I used a glass bread dish for one batch and another smaller baking dish for a second batch. If you only have an 8x8 pan, double the recipe.)
• Begin by whisking the matcha powder with ¼ of the heavy whipping cream until smooth.
• In a small saucepan, heat the matcha mixtrue, heavy whipping cream, and vanilla over medium heat until it just begins to simmer. Reduce the heat to low to keep it warm while you prepare the rest.
• Heat the sugar and honey in a separate small saucepan over medium heat, stirring occasionally with a wooden spoon until the sugar dissolves and it starts to boil, about 4 minutes. (I recommend between a 1.5-quart and 2.5-quart saucepan; any larger and youll have a hard time using the candy thermometer as it wont full submerge in the caramel).
• Stop stirring and clip a candy thermometer to the edge of the pot. Let the sugar boil without stirring at all, until it reaches 302°F, about 3-5 minutes. While it boils, grab a clean wooden spoon or rinse and dry the one you were stirring with before.
• Add the butter and kosher salt, and slowly stir in the warm whipping cream. Be careful, as it will react and sizzle quite a bit when you start adding the cream. The temperature will also drop when you add the cream.
• Keeping a close eye on the thermometer, continue stirring until the temperature is back up to 248°F. Immediately remove the pan from the heat and pour the hot caramel into the prepared pan. DO NOT scrape the pot or youll end up with crispy bits in your caramels.
• Set the pan on a wire rack to cool until fully set, at least 5 hours (I kept mine overnight).
• Use the parchment paper to pull the caramel sheet out of the pan and place it on a pastry board or cutting board. Peel the parchment paper down from the edges. With a large sharp knife, cut the caramels into bite-sized squares (I cut 13 rows of 4) and wrap them tightly in wax paper or parchment paper squares. The caramels will keep wrapped for up to one month.