Caramels
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves them!
I have used this recipe for almost 41 years, and have yet to have any bad batches. My grandson loves them!
- Carbohydrate 184.821399594806 g
- Cholesterol 240.935199981748 mg
- Fat 77.9318155118421 g
- Fiber 0 g
- Protein 10.4026654980152 g
- Saturated Fat 48.7842545579392 g
- Serving Size 1 1 to 5 dozen caramel (431g)
- Sodium 539.067175401834 mg
- Sugar 184.821399594806 g
- Trans Fat 4.98800320179448 g
- Calories 1437 calories
Step-by-step
- Grease a 12x15 inch pan.
- In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, 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.
- Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
Do you need a dedicated candy thermometer to cook sugar, cream, and butter into a firm confection? The short answer is yes, because precision dictates structure here. Without a clip-on candy thermometer registering exact temperatures up to 250 degrees F, sugar crystallization ruins the batch. If your thermometer breaks, drop a spoonful of boiling syrup into a glass of ice water. If it forms a firm yet malleable ball between your fingers, the batch has reached the correct stage. Medium-size heavy-bottomed pots conduct heat evenly and prevent scorching during the prolonged boiling process. Whisking continuously ensures the dairy solids do not burn against the base of the pan. Once the mixture hits 250 degrees F, stir in the vanilla extract immediately off the heat to preserve its volatile aromatics. Pour the hot mass into a greased 12x15 inch pan and allow it to set completely at room temperature for several hours. Slice the firm block into small squares using an oiled chef knife. Wrap each piece individually in wax paper to block ambient moisture and maintain texture during storage.
