Caramels

Posted on | April 10, 2009 | 4 Comments



Wrapped caramels

Originally uploaded by Phisch

Based on this recipe with a few modifications. More photos of the process here.

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
2 tsp. of kosher salt
1 cup butter
2 teaspoons vanilla extract

If you don’t trust your frying/candy thermometer, boil some water and calibrate from there. You want it to hit 212F or 100C at a boil.

Line 11×17 inch pan with parchment, making sure the paper goes up the sides. I cut the corners off so that the paper would have “flaps” and laid comfortably flat.

Pick your pot carefully, making sure you use one that will allow for an increase in volume of your liquid. It will bubble up to about 3x the amount you put in. In your pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, salt and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat. This takes about 30 minutes and, yes, that’s a lot of stirring. Check this site for testing hard ball stage.

Stir in vanilla, but CAREFUL. The mixture will bubble up, madly. Transfer mixture to the prepared pan and let the mixture cool completely. I added some honey roasted peanuts on one side of the pan before pouring. Tap the pan a few times to get the bubbles out. When cooled (about an hour) cut the Carmel into small squares and wrap them in wax paper for storage.

Category: Foodie Stuff
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Comments

4 Responses to “Caramels”

  1. kc
    April 10th, 2009 @ 11:59 pm

    Oh my! Delicious!

  2. phisch
    April 11th, 2009 @ 12:50 pm

    They are :) and soft, too, which i like better than the store-bought ones.

  3. khi
    April 11th, 2009 @ 12:50 pm

    are the photos of these the ones in flickr? from the thumbnail i thought you made yema. hehe

  4. phisch
    April 11th, 2009 @ 1:44 pm

    not yema…but that’s a great idea!

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