Charlotte's Caramels
Serves: 3
Jonathan Flatley
1 January 1970
Based on User reviews:
43
Spice
42
Sweetness
57
Sourness
41
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 tbsp
Butter1 cup
Heavy Cream1 cup
Evaporated Milk1 cup
Sweetened Condensed Milk2 cups
Light Corn Syrup2 cups
Sugar1 cup
Water1 tsp
Salt2 tsps
Vanilla ExtractDirections:
1
Spray bottom and sides of a 9 by 11-inch baking pan with vegetable oil or rub with 1 tablespoon butter
2
In a small heavy saucepan, combine cream, evaporated milk, and sweetened condensed milk
3
Set aside to warm later
4
In a large, heavy saucepan, combine corn syrup, sugar, water, and salt
5
Over high heat, cook until sugar is dissolved, about 6 to 8 minutes, brushing down sides of pan with a pastry brush dipped in water to remove any sugar crystals
6
Stop stirring, insert candy thermometer, reduce heat to medium and let come to a boil
7
Cook, without stirring, until temperature reaches 250 degrees F (hard-ball stage), about 45 to 60 minutes
8
Meanwhile, place cream and milk mixture over low heat and stir until warm
9
Do not boil
10
When sugar reaches 250 degrees F, stir in the warm cream and the pieces of butter
11
Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm ball stage), 45 to 60 minutes
12
Stir in vanilla
13
Immediately pour into prepared pan without scraping pot
14
Let stand, uncovered, at room temperature for 12 to 24 hours without moving
15
This is the most difficult part, as you will want to eat it! To cut into candies, coat a cutting board or marble slab generously with vegetable oil spray
16
Unmold caramel by turning upside down onto oiled surface
17
Cut into 1-inch by 1 1/2-inch pieces with a very sharp, heavy knife
18
Wrap with precut waxed paper squares, twisting ends to seal
19
If you don't wrap them, the caramel pieces will stick together
20
Options: Add nuts to bottom of pan and pour caramel over nuts
21
Cut as above
22
Or, pour caramel onto pieces of cut up fruit such as apples or pears