Soft Caramel
- Carbohydrate 5.34316640241794 g
- Cholesterol 3.01542602994792 mg
- Fat 1.08355325861316 g
- Fiber 0 g
- Protein 0.127463173231771 g
- Saturated Fat 0.682099762035417 g
- Serving Size 1 1 Serving (8g)
- Sodium 10.3038632962002 mg
- Sugar 5.34316640241794 g
- Trans Fat 0.0748680280444126 g
- Calories 31 calories
Step-by-step
- In a large pot on medium heat melt the butter and brown sugar.
- Add the corn syrup and evaporated milk.
- Mix constantly until you reach on a candy thermometer: 240°f for soft or 242°f for hard caramel.
- Remove from heat and add the vanilla extract.
- Put in a 6X9 pan with parchment paper on a cooling rack. Ready after 1 hour
- For best results let the caramel sit at room temperature 4 hours before cutting in portions
Swapping light corn syrup for dark molasses will yield a deeper, more robustly flavored confection while introducing extra acidity that can subtly alter the final set of the sugar. Sucrose molecules from the brown sugar must dissolve completely in the dairy fats and liquid sugars before heat is applied, preventing premature graininess that occurs when undissolved crystals act as seeds. Constant agitation during the heating phase ensures the evaporated milk proteins distribute evenly alongside the melted butter without scorching against the bottom of the pot.
Maillard reactions between the milk solids in the butter and the proteins in the evaporated milk generate distinct butterscotch notes as the mixture climbs toward the critical threshold of 240 degrees Fahrenheit. Controlling moisture evaporation dictates whether the final matrix holds a pliable shape or hardens completely, because removing too much water shifts sugar concentration past the soft-ball stage. Accurate calibration of the candy thermometer remains essential since even a two-degree overshoot toward 242 degrees alters the internal structure toward brittleness.
Adding vanilla extract immediately after pulling the pot from the heat source preserves volatile aromatic compounds that would otherwise flash off during vigorous boiling. Lining the six-by-nine-inch pan with parchment paper prevents mechanical adhesion, allowing the viscous mass to release cleanly after its initial cooling period on a wire rack. Pouring the hot liquid smoothly into the prepared vessel reduces trapped air pockets and promotes uniform thickness across the entire batch.
Allowing the block to rest undisturbed at room temperature for four hours lets the sugar molecules stabilize into a stable semi-crystalline matrix before sharp blades slice through the portions cleanly. Extended storage requires wrapping individual pieces tightly in wax paper to block ambient humidity from dissolving the outer sugar coating and turning the candies sticky. Precision in temperature tracking combined with correct cooling durations guarantees the characteristic chew without unwanted graininess.
