Caramels - Jennifer Crites
Recipe
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Ingredients
- 20.0166666666667 cups sugar
- 20.0166666666667 cups light corn syrup
- 10.00833333333333 tsp vanilla
- Pinch salt
- .50.00416666666667 cup butter
- 20.0166666666667 cups heavy cream
Steps
- Warm cream and butter over low heat in a small saucepan. Keep warm.
- Bring to a boil the sugar, syrup, and salt in a large pan and cook until it thickens. Add the cream mixture in a thin stream so that boiling doesn't stop while stirring. Cook, stirring constantly until it reaches a firm ball stage (228 on a candy thermometer). Add vanilla and pour into a well buttered 9x13 pan. Cool, cut, and wrap with wax paper.
- I don't use a candy thermometer anymore. I use a small bowl of ice water to drop a little of the hot caramel into. I begin testing the caramel when it starts to darken in color slightly and thicken on the spoon. When the caramel hits the cold water it hardens quickly, but will harden more as it sets so be careful not to cook the caramels too long or you will have harder caramels. We like them to be firm, but soft. I've made them so much that this process isn't too difficult anymore. Use the thermometer to be more accurate until you are more comfortable if you are unsure of yourself.
Under 45 min.
Medium
