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Absolutely Divine Caramels
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- #8940
serves/makes:
ready in:
30-60 minutes
30-60 minutes
4 reviews
1 comment
ingredients
1 pint heavy whipping cream
1/2 cup whole milk
2 cups sugar
1 1/2 cup light corn syrup
1/2 teaspoon salt
1 teaspoon vanilla extract (to be added at the end of the cooking process)
directions
Butter your pan. Mix the cream and the milk together in bowl. Pour about half of this to a large heavy pan (I use my pressure cooker). Add all the other ingredients except the vanilla. Cook over a medium-high to high heat, stir the mixture constantly. When mixture turns a light caramel color, begin to add the remainder of the cream very slowly in a thin stream (it's important that the caramel not stop boiling at this point). Cook to a firm, soft ball. (240 - 248 degrees F on a candy thermometer).
If you use the cold water test (drop a stream of caramel from your wooden spoon into a glass of ice water, pick up the caramel from the bottom of the glass and see if you can roll it into a ball. If you can, bite into and see if is firm enough to your taste). Start testing the caramel when the bubbles change from the lighter frothy type to the heavy lava-type bubbles.
When the caramel has reached the desired stage, add the vanilla extract and stir in vigorously. Pour the caramel into the pan and cool. Remove from the pan, and cut into 1" wide strips. Cut across the strips again so you have about 1" square caramels and wrap each in a 4" square of wax paper.
cook's notes
There is a lot of time involved in this from beginning to end, but it's not hard to do, and I've never been disappointed. People will be very impressed when you share them.
If you've never made caramels before you may want to read this. Choosing a pot: you will want to use one that is heavy, and has very tall sides, the caramel boils up to about 3 times it's actual volume during the first part of the cooking process, you'll also want a wooden spoon with a very long handle, or your hand and arm will feel like they are being steam cleaned. Start when you can plan on having enough time to complete the cooking without distraction, I usually choose a time when all my children are settled down for the night. Since you will be sitting on the counter or standing by the stove stirring for a while, bring a book to read, the cordless telephone, and something to drink, also bring a glass of ice water if you are going to test the caramel with out a candy thermometer.
If after all is said and done, and you feel the caramel is too soft you can return it to the pan and cook again. I'd probably pour it into jars and warm it up for a treat on ice-cream.
added by
lavanda
nutrition data
466 calories, 18 grams fat, 80 grams carbohydrates, 1 grams protein per serving.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
February 14, 2015
this is a great recipe. use a digital timer that beeps when 242 degrees. you do not have to stir this constantly!!! keep the burner on medium and every couple minutes give it a thorough stir. i pour it into silicone mini muffin tins and sometimes make pecan turtles. they pop right out. we make it at halloween and have a caramel apple station with toasted coconut, nuts, chocolate etc.
November 1, 2013
I thought this would make a nice change of pace type treat to regular fudge. It finally turned out sweet and excellent. But as the commenters note, it was a lot of work. The only reason I didn't give five stars was that it made my arm sore from all the stirring.
December 14, 2009
This recipe was challenging, but the author warned it would take a LONG time and need a big pot. I've only made candy a few times (if Easy Fantasy Fudge ounts)and I'm not that skilled in the kitchen. All my favorite recipes have the word "easy" in thier titles. But I experienced success! These are WONDERFUL and I'm planning on sending them out in my Christmas goody care packages.
August 7, 2008
This recipe is going to be quite challenging to the first time candy makers out there. This recipe does NOT tell you that you MUST ALWAYS stir VIGOROUSLY or else risk burning your sugar rather than caramlizing it. So this means from the time it HITS your burner you HAVE to stir fast and hard. If you choose not to use nuts, my personal opinion is that you could use a tiny bit more vanilla for taste. Also when adding vanilla make sure mixture IS NO LONGER BOILING this causes the vanilla to froth as the alcohol is cooking out of it. In summary not for the hurried living, neither the weak armed. However, if you choose to venture into the cooking of caramel this is a good recipe. Lastly in response to the prior comment from "caramel lover" when your mixture is cool to the touch BEFORE taking it out freeze it for about an hour. then cut one small slice out no matter its look don't be defeated. The rest should come out quite easily. Lastly my recommendation for pan size is at least a 9 by 11. Goodluck
Recipe does not say what size pan to pour into or what to do to get the pan to get it ready --I buttered a 9 by 9 and the caramels would not come out of the pan. Frustrating