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Mysteriously Dark Caramels

December 6, 2015 | 6 comments

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 + bloggingis a routine that must be followed because routines are meant to be followed and not broken. Thus, I must bake and photograph.= procrastinating

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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.

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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…

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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!


Mysteriously Dark Caramels


  • 1/3 cup milk
  • 2 1/2 tbsp butter
  • 1 1/2 tsp soy sauce
  • 3/4 cup sugar
  • 2 tbsp honey


  1. Line a 9 by 5 baking pan (or a similarly sized pan) with parchment paper.
  2. In a small cup, combine the milk, butter, and soy sauce. Heat until the butter is melted or the mixture is hot. Set aside
  3. Fill a clear cup with cold water.
  4. 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.
  5. Pour in the milk mixture and stir vigorously. It will bubble A LOT but for a very short time if you stir.
  6. 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 ๐Ÿ˜‰


read or add your own

  1. Courtney | Fork to Belly on

    December 7, 2015 at 1:38 am says

    These caramels are gorgeous! Your photography just gets more amazing each post, Anne.
    Tbh, soy sauce sounds like it would work really well with caramel for some reason… Totally digging it!

    • Anne on

      December 21, 2015 at 9:44 am says

      Awww thanks Courtney! I’m so glad you like the soy sauce, I’m afraid it scares too many people away though ๐Ÿ™ -but pinky promise, it tastes delicious! ๐Ÿ˜€

  2. Josefine on

    December 9, 2015 at 2:44 pm says

    These photos!! Wow! I love each and every one of them. Gorgeous. And the caramels look so good! Totally agree with Courtney – soy sauce sounds utterly good in these.

    • Anne on

      December 21, 2015 at 9:45 am says

      Thank you Josefine! I’m so glad you like the pictures and the soy sauce ๐Ÿ˜‰

  3. Eva on

    December 10, 2015 at 4:38 pm says

    C’est la recette parfait pour faire des cadeaux gourmands! Il te reste trรจs peu pour les vacances! Je te souhaite des belles vacances! x

    • Anne on

      December 21, 2015 at 9:46 am says

      Merci Eva!!!! Joyeuses fetes ๐Ÿ˜‰



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