3. Once the cream has been infused, strain it.      Make sure to press the damp tea firmly in        the sieve to wring out the extra flavour.            Measure 1 Cup of the Earl Grey cream and      place it in a medium saucepan.

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4. Add the sugar, corn syrup, and butter to the           cream.  Mix well to get rid of any lumps.

5. Using a pastry brush dipped in cold water,             wipe down the inside of the saucepan  so that         there isn't any sugar left above the liquid                 mixture. This prevents crystallization.

EQUIPMENT

2 Saucepans (1 small, 1 medium)

Sieve

Candy Thermometer

8”x 8” baking pan

Aluminum Foil or Parchment Paper

Wax Paper

9.  Pour the caramel into the prepared baking pan. Let it cool completely.

10. An hour into the cooling  process, sprinkle finishing salt on top of the caramel. If you prefer unsalted caramels,             skip this step and go to step 11.

It’s that time of the year again… You know, the sugary months between discount Halloween candy and New Year’s resolutions, where you can you barely turn around without someone offering you a piece of chocolate or a buttery cookie.  As an amateur pastry chef, I love this season because it keeps me busy and I get to make a wide variety of goodies; but, as an adult, I prefer quality over quantity.  I dread the onslaught of treats that never seem to satisfy as they are filled with poor quality ingredients, artificial extracts, and 10 different kinds of sugar that leave you wanting something more.  If you’re going to indulge, wouldn’t you rather have a piece or two of homemade candy that is made with real butter and cream, that satiates your sweet tooth, and that has a grown-up flavour?  Enter my Salted Earl Grey Caramels, made with Rishi Tea’s Earl Grey Supreme, which I received from Tea Sparrow

6. Clip a candy thermometer to the side of the pot and turn the heat on to medium-high. Bring the                 mixture to a boil, stirring occasionally.

7. Once the mixture boils and the sugar is           discoloured, lower the heat to medium-           low and allow to slowly boil until the               thermometer reaches 242º-245ºF, or             when a small amount of mixture dropped       into ice water forms a firm ball (about 20       minutes).


8. Remove from the heat and stir in vanilla.       Beat until slightly thickened.

2. In a small saucepan , heat the whipping cream and          Earl Grey over medium heat for 7-8 minutes or until       bubbles appear on surface. Allow the cream to gently boil for 2 minutes, then leave to infuse for an hour.

11. After it has completely cooled (2-3 hours), cut       into small pieces using an oiled knife. Wrap           each piece of caramel in wax paper and twist         the ends. Store in an airtight container in the         fridge for up to 3 weeks (if they last that                 long!).

Salted Earl Grey Caramels

DIRECTIONS

1. Line 8-inch square baking pan with greased  aluminum foil or parchment paper. Set aside.

INGREDIENTS

1 ¼  Cup Whipping Cream

3-4 Tablespoons Loose Leaf Earl Grey

1 Cup Granulated Sugar

¾ Cup Glucose (Corn Syrup)

6 Tablespoons Butter, Sliced

1 Teaspoon Pure Vanilla Extract

Finishing Salt, for Sprinkling (I used pink Himalayan salt)