Sunday, January 17

Caramels for Everyone!

I made caramels for Christmas and they were such a hit!  This recipe is simple, fast, and delicious.  My only gripe about caramels is that it takes so long to cut and wrap each little piece.  So give yourself a night of wrapping, and you won't be disappointed.  I got this reciple from a cookbook on chocolate and confections, although I can't remember the name...  Enjoy!

Yield: Makes about 100 caramels

1/3 cup water
4 cups sugar
2 cups light corn syrup
4 ounces unsalted butter-room temp.
4 cups heavy whipping cream, scalded
1/2 teaspoon salt
1 tablespoon vanilla extract

You will need a sheet pan or baking dish to pour the hot caramel into while it sets. 
The recipe calls for a pan that measures: (9x13x2 inch, buttered and lined with buttered foil)

1. Combine water, sugar, corn syrup in a large saucepan over medium heat.  Wash down sides to prevent crystals from forming (with water.)  Stir often.  Cook to 305 F. 

2. Remove pan from heat.  Carefully swirl in butter, then add hot cream slowly.  It may bubble up in the pan, so be careful.  Add salt and vanilla and return pan to heat. 

3.  Cook until 248 F and remove from heat, allow to stop bubbling.

4. Pour caramel into prepared pan and allow to cool to room temperature.  Wrap in plastic and cool overnight. 

5. Cut caramel into desired size and wrap in parchment paper, wax paper, or cellophane.

Keeps for up to a week.  (May last long depending on humidity and temperature.)  Keep in an airtight container at room temperature.

Have fun making and eating these caramels and ENJOY!

1 comment:

  1. As a recipient of these wonderful treats and a huge fan of homemade caramel I can say they were delicious.

    Thank you for becoming such a wonderful pastry chef.



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