Caramels
When making candy, the syrup gets very hot. Kids, don’t try this without the help of an adult!
1 cup heavy cream
1 cup sugar
1/2 cup corn syrup
1/4 teaspoon salt
4 tablespoons butter, plus extra for greasing
1/2 teaspoon vanilla
Equipment Required:
1. 10-inch-square pan
2. Waxed paper
3. A heavy, tall-sided saucepan
4. Candy thermometer
Be sure to use a larger saucepan than you think you will need. One with tall sides is best. Because this recipe has cream in it, it will tend to bubble up a lot.
1. Prepare your pan by greasing it with butter and/or lining it with waxed paper.
2. Place all ingredients except for the butter and vanilla into the saucepan.
3. Stir the mixture over medium heat with a wooden spoon until the sugar dissolves.
4. Add the 4 tablespoons of butter and stir until it melts and is well-incorporated and the mixture begins to boil.
5. Then cook without stirring until the syrup is above 248° F, the firm-ball stage.
6. Add the vanilla, mix well and then pour the mixture into the pan.
Allow to cool, then cut into 1-inch squares.
Store in an airtight container between layers of waxed paper at room temperature.
Yield: 1 pound
Tags: candy
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