Sugar Savvy

These are, in fact, my brother’s caramels. As in, my very own brother. If you want some, you’ll have to bust out the ol’ candy thermometer and make them yourself.

Reading about Cybele’s grandma’s homemade caramels on Candy Blog, it occurred to me that the amazing fleur de sel caramels recently crafted by my brother Rick indeed deserve a mention. More than a mention – they deserve a round of applause and big candy “ups.”

Suffice it to say, the fact that he created this delicious homemade candy causes no small amount of pride in me and confirms the fact that my love of sugar is, indeed, hereditary. (See Grandma Candy).

These salted butter caramels, individually wrapped in rustic-looking brown waxed paper, were attractively presented in a small, non-Christmasy dark orange Chinese takeout box. Not only do I love a handmade gift, but a handmade gift that is also candy and also caramel… well, that totally rules. I’m not sure whether or not this was intentional on his part, but the caramel was cooked just this side of burnt, which resulted in a full-bodied, robust and hearty caramel flavor. The exact right amount of added fleur de sel created a perfect balance to the buttery sweetness. I have sampled more than a couple salted caramels: Fran’s, Das, a few by local Portland candy makers, and these were right up there with the pros. He tells me he used a recipe that he found on epicurious –this one, to be precise.

Note: these are more on the soft/melty (as opposed to sticky/chewy) end of the caramel spectrum, which was good news for me and my recently-installed orthodontia. In other words, denture-wearing caramel fans need not be shy.