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1
Calibrate you candy thermometer.
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2
Line a 9-inch loaf pan with foil. For best results, use Reynolds Rapid Release and coat with cooking spray or butter.
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3
Combine cream, 2 tablespoons of butter, vanilla, 1/2 rounded teaspoon sea salt, cardamom and orange zest in a small saucepan heat to just before boiling - small bubbles will be forming around the edges of the pan. Remove from heat, cover, and let steep for 20 minutes before continuing. Don't let the cardamom cream cool too much.
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4
Attach your candy thermometer to the side of a heavy bottomed 4-quart saucepan so that the bulb will be submerged. Heat corn syrup and sugar over medium heat; stir carefully until the sugar melts. Once the sugar has melted only stir to avoid hot spots. Cook to 310u00b0F (155u00b0C). You may need to tilt the pan to submerge the bulb and get an accurate reading.
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5
Remove from heat. Stir in strained, warm cardamom cream until combined, no longer bubbling, and smooth.at and stir in strained, warm cardamom cream, until smooth.
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6
Return to heat and cook to 260F (127C).
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7
Remove pan from heat, take out thermometer, and stir remaining butter, until it's melted and caramel is smooth.
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8
Pour caramel into the loaf pan and let sit for ten minutes, then sprinkle with rounded 1/4 teaspoon of sea salt and pistachios, if using. Set on a rack and completely cooled. You can check this by touching the sides and bottom of the pan. When cool, lift foil and caramel from, carefully remove foil*, and slice caramel with a long, sharp knife into squares or rectangles.
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9
* For chocolate option: melt chocolate in the microwave and using a fork drizzle over the caramel. Place in the refrigerator for about 10 minutes before cutting to allow the chocolate to set.
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10
Wrap caramels individually in waxed paper otherwise they get sticky. David Lebovitz says they'll keep for about a month but I'll never know cuz they disappear very quickly around here.
