Soooo normally, if I wasn’t in high school I would be celebrating the fact that there’s only 2 more weeks left of school before break. But au contraire, I’m stuck worrying about the deadlines for numerous projects and dates for countless tests and finals. Of course, this has some fun to it too as I figure out how to squish in baking + photographing + blogging into the equation. It’s quite an allusive little puzzle.
but for those of you that were wondering, baking + photographing + blogging
is a routine that must be followed because routines are meant to be followed and not broken. Thus, I must bake and photograph.= procrastinating
Fortunately it’s also a stress reliever. Proof? I feel 200% better already.
I must confess that I’ve been doing debate allll weekend so I’m freaking busy talking about standardized tests (nayyyyyyyy please stop nobody cares for them; teachers should know what they’re doing or hire better teachers) and campaign finance reform (don’t. even. ask.), hence all the proof and scrambled thoughts.
I’ve barely had time to sleep unless it was on a bus and finish my bucket loads of homework.
But enough of my endless complaining about school. I digress.
So you see these caramels and how they’re supposed to be ‘mysteriously dark?’ yep, I didn’t feel like styling them that way because ‘dark’ just doesn’t fit in the holiday mood and I really could not stand anymore darkness after not seeing the sun for more than 5 minutes for a entire week. A better name for the caramels would be ‘Soy sauce honey caramels.’ (PLEASE DO NOT RUN AWAY)
Let me explain myself. I’m asian and my soy sauce experience is extensive (most of which you probably don’t want to know about). But anywho, there was this one time I saw this recipe that covered boiled sticky rice balls with soy sauce and honey. It was DELICIOUS and I ended up thinking to myself, I wonder how this would taste caramelized…
Thus, the moment of revelation when I tried one of these while researching the pledge of allegiance (I seriously don’t see the point in why we have to say it every. single. morning.). The flakes of salt crunched and brown, sugary strings were left all over my papers. They were caramely with a depth of flavor that’s absent in regular caramels. You can’t taste the soy sauce at all, but its presence is definitely acknowledged. Two other great points about these caramels: there’s no need for a thermometer and there’s no corn syrup!
Line a 9 by 5 baking pan (or a similarly sized pan) with parchment paper.
In a small cup, combine the milk, butter, and soy sauce. Heat until the butter is melted or the mixture is hot. Set aside
Fill a clear cup with cold water.
In a saucepan, combine the sugar and honey. Stir until the mixture becomes golden and liquidy. Use a spoon to drip a drop or two of the mixture into the cold water. It should immediately form a ball. If not, cook, stir and repeat the dripping process until it does.
Pour in the milk mixture and stir vigorously. It will bubble A LOT but for a very short time if you stir.
Take off the heat once the fast bubbling stops, or until the mixture forms a soft ball when dropped in water. Pour into the prepared pan and let the caramels set in the refrigerator. Sprinkle with salt ;)