Caramels
I got this from a coworker about 12 years ago. These are the best melt-in-your-mouth caramels I have ever had.
I got this from a coworker about 12 years ago. These are the best melt-in-your-mouth caramels I have ever had.
- 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.
Understanding the Sugar Stage
Swapping heavy cream for half-and-half introduces too much water and prevents the mixture from reaching the firm-ball stage. Using a heavy-bottomed saucepan prevents hotspots that scorch the dairy before the sugar syrup reaches 242 degrees F. Stirring must cease entirely after the second addition of cream to prevent sugar crystals from forming along the walls of the pan. Precise temperature control is non-negotiable here; relying on visual cues alone often results in a grainy product.
Handling and Storage
Cutting the block requires room temperature candy; chilled caramels shatter under the knife blade. Waxed paper provides the necessary barrier to prevent pieces from sticking together during storage. Stored in an airtight container at room temperature, these candies maintain their pliable texture for up to two weeks. Leftover scraps can be gently melted down over low heat with a splash of water to form an impromptu ice cream topping.
