Caramels
My coworker shared this 12 years ago. These melt-in-your-mouth caramels are the best I've ever had, and I make them every Christmas.
My coworker shared this 12 years ago. These melt-in-your-mouth caramels are the best I've ever had, and I make them every Christmas.
- Carbohydrate 570.639577984847 g
- Cholesterol 814.110001037332 mg
- Fat 272.949470347458 g
- Fiber 0 g
- Protein 6.81102000867534 g
- Saturated Fat 171.421940218424 g
- Serving Size 1 1 - 9x13 inch dish (1122g)
- Sodium 1636.18550198233 mg
- Sugar 570.639577984847 g
- Trans Fat 18.1988620228579 g
- Calories 4587 calories
Step-by-step
- Butter a 9x13 inch dish.
- In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter. Bring to a boil, stirring often, then stir in remaining 1 cup cream. Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball. Remove from heat, stir in vanilla, and pour into prepared dish. Refrigerate.
- When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.
Unlike hard clear sugar candies that rely on the crack stage for structural rigidity, chewy caramels depend on the precise emulsification of dairy fats and boiled sugars to achieve their signature pliable texture. Achieving the right consistency requires careful thermal management during the boiling process, transforming basic pantry ingredients into rich confectionery through scientifically proven stovetop techniques. Confectioners historically relied on visual water tests before reliable gauges existed, though modern tools ensure exact replication every single time.
- Use a heavy-bottomed three-quart saucepan to distribute heat evenly and prevent scorching the dairy solids.
- Heat the mixture without stirring once the second cup of cream is incorporated, minimizing unwanted sugar crystallization along the pan walls.
- Target 242 degrees Fahrenheit precisely on an accurate candy thermometer to hit the firm-ball stage.
- Perform the cold water test by dropping a small spoonful of hot syrup into ice water; if it forms a pliable ball that flattens when pinched between your fingers, the batch is finished.
- Allow the poured slab to cool completely before slicing it into uniform one-inch squares with an oiled chef knife.
Store finished pieces wrapped tightly in waxed paper at cool room temperature to maintain their smooth mouthfeel for weeks. Proper cooling prevents sugar reversion, ensuring every square retains its soft bite.
