Butter and line a 13 x 9-inch pan with parchment paper that overhangs the edges (or use a silicone 13x9 pan for easiest candy removal).
Remove 1/3 cup of red wine from the bottle to a large cook pot (5 quart or larger). Set aside.
Pour the remaining wine (about 2 3/4 cups) into a separate medium saucepan and set over medium-high heat. Bring to a boil and then set the heat back to a constant simmer. Cook until the wine is reduced by half, then add 2 tablespoons of the balsamic vinegar. Continue to cook the mixture down until reduced to 3 tablespoons of concentrated red wine flavoring. This may take approximately 40 minutes.
To the pot with the 1/3 cup of wine, add the sugars, butter, heavy cream, and corn syrup. Cook over medium-high heat, stirring occasionally. Butter will melt and mixture will begin to boil. Continue to cook until candy thermometer reaches 245-248 degrees, this will take approximately 20-25 minutes.
Meanwhile, cut wax paper into approx. 5 x 5-inch squares. I like to use pinking shears for a pretty, zigzag edge.
When soft ball temperature has been reached, remove from the heat and stir in the fine grain salt, red wine reduction, drops of flavoring oil, if using, and the remaining tablespoon of balsamic vinegar. The mixture should turn deep red with this addition. Pour caramel into the prepared pan. Let cool for an hour and then place in the refrigerator to firm.
Remove caramel block from the pan using the overhanging parchment and place on a cutting board. Cut 1/3 of the block of caramel at a time using a large warmed chef’s knife (return the remaining caramel block to the refrigerator to keep chilled). Add garnishes to the pieces if using and wrap in wax paper immediately.
Candies can be stored at room temperature for up to a week. They’ll keep longer if stored in the refrigerator air-tight.
Notes
You can start cooking the candy caramel mixture after the wine mixture is reduced by half, and both reduction and caramel should be done at about the same time.Use only the boldest flavored red wines. An inexpensive merlot will work just fine. I tested this recipe with Gnarly Head ($7.99).Choose a good quality balsamic vinegar that is includes “Product of Modena” in its description and aged at a minimum of 3-4 years. Colavita and Alessi brands are acceptable choices and inexpensive. Vinegars aged longer will be more expensive and less acidic. Use what your budget allows.Remember, these caramels are soft, so they must be wrapped or they will lose their shape!
Keyword butter caramels, candy, gold leaf, red wine