I’m not a baseball fan. I can watch a football game and be moderately entertained, but put baseball on the TV and I will either fall asleep or die of boredom. It’s not my thing. I’ve been to one game and it certainly didn’t help. It was a stifling hot July Fourth . . . until the skies opened up and it poured rain. Needless to say there won’t be any more baseball games in my future.
But October does something to me. While baseball won’t fully occupy my TV unless the Tigers are about to win the World Series, I don’t mind casually having it on in the background while I write or cook. I like hearing Joe Buck call the games (he’s actually one of my favorite parts of watching both baseball and football games!). Since the Tigers are playing in the post season, it’s even more interesting. Detroit could use some good news in the form of a national championship.
I remember in particular the magic of the 2001 World Series after 9/11. I was twelve, in sixth grade, and stayed up way too late with Mom, watching the games, cheering for the Yankees as though I had been a lifelong fan. It was really something. Even if I am not watching the games closely, I’m hoping the Tigers can work some magic of their own!
While I cheer, I need something to eat. These Brown Sugar Caramels did just the trick. Their smooth and creamy texture makes me feel all warm and fuzzy inside, combating the yucky fall chill in the air. The complex flavor of these will keep your taste buds interested, especially with a hint of sea salt. They are very gooey, but I think that makes them taste even better! Plus these are pretty easy to make as caramels go and are gluten free!
- 1 ½ sticks unsalted butter
- 1 cup light corn syrup
- 2 ¼ cups packed dark brown sugar
- 1 cup heavy cream
- 1 tablespoon fresh lemon juice
- ½ cup water
- 1 tablespoon pure vanilla extract
- Maldon Sea Salt for sprinkling
- Line an 8 in square pan with parchment, leaving overhang for easy removal later.
- In a 5-6 quart saucepan, combine butter, corn syrup, brown sugar, cream, lemon juice, and water over medium heat. Stir frequently until the butter is melted and the sugar is dissolved. Bring the mixture to a simmer and insert a candy thermometer. Cook, stirring occasionally, until the mixture is golden brown and reaches 240-245 degrees on the candy thermometer.
- Remove from the heat and carefully pour the caramel into the prepared pan, as it will be extremely hot. Sprinkle with sea salt. Cool the caramels at room temperature for about half an hour before placing in the refrigerator to cool and solidify completely, at least 2 hours.
- Once cool, cut the caramels into 1 inch pieces and wrap in parchment or wax paper. Store in a zipper bag in the refrigerator for up to 2 weeks.
Recipe adapted from My Recipes