Churro Caramels

Cinnamon infused cream, toasty browned butter and a generous dusting of cinnamon sugar give these caramels all the flavor of a fresh fried caramel dipped churro.

Course Dessert, Snack

Cuisine American

Keyword award winning, blue ribbon, browned butter, candy, caramel, cinnamon, comfort food, egg free, fair foods, first place, nut free, wheat flour free

Category Candy, Confections

Baking Ambition Adventurous

Prep Time 35

Resting Time 12 30

Total Time 13 5

Servings

Calories 54kcal

Equipment

8x8 inch pan
small saucepan
medium saucepan
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measuring spoons
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Ingredients

84 g unsalted butter
12 g non-fat dry milk powder
240 ml heavy cream
15 ml vanilla bean paste
1 cinnamon stick
240 g sugar
120 ml water
60 ml light corn syrup
1 tsp vanilla salt
cinnamon sugar for dusting

US Customary - Metric

Instructions

Line an 8x8 inch pan with non-stick foil or parchment paper.
In a small saucepan, melt the unsalted butter. Add the dry milk and cook, whisking constantly until the milk solids are golden brown and smell nutty.
84 g unsalted butter, 12 g non-fat dry milk powder
Immediately add the heavy cream and vanilla bean paste - whisk to combine. Add the cinnamon stick and bring the mixture to a simmer. Remove from the heat and set aside to allow the cinnamon to infuse into the cream for about 20-30 minutes before making the caramel base.
240 ml heavy cream, 15 ml vanilla bean paste, 1 cinnamon stick
In a medium saucepan, combine the sugar, water, corn syrup and salt. Heat over medium heat, swirling the pan occasionally until it is a rich amber color.
240 g sugar, 120 ml water, 60 ml light corn syrup, 1 tsp vanilla salt
Remove from the heat and immediately add the cinnamon cream mixture, discarding the cinnamon stick - stir to combine (the mixture may bubble furiously and rise in the pan and temperature will drop significantly).
Return to the heat and cook, stirring frequently, until it reaches 248°F. Remove from the heat and pour immediately into your prepared pan. Let the caramel cool for about 30 minutes, dust the surface with a generous layer of cinnamon sugar. Allow the caramel to set over night at cool room temperature before cutting into 1" squares and wrapping.
cinnamon sugar for dusting

Notes

To give your caramels the appearance of churros, let the caramel set fully, cut it into 2 1/2 inch by 1/4 inch strips. Lightly twist each strip until it has a ridged spiral appearance. Roll the twisted caramel in cinnamon sugar until fully coated. Wrap each candy individually.
Regular sugar may dissolve into the caramels - if you want to ensure a beautiful sugar sparkle on the exterior of your caramels, try a sanding sugar mixed with cinnamon instead.
If you want to substitute vanilla extract for the vanilla bean paste, you can - just remember to add the extract at the very end, stirring it in just before you transfer the caramel into the pan to set.

Nutrition