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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 4 |
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Buttery-rich, creamy, dreamy..divine caramels. Do not make these on a damp day as they may not set up properly. Ingredients:
2 cups sugar |
2 cups heavy cream |
1 3/4 cups light corn syrup |
8 ounces butter |
1 pinch salt |
2 teaspoons vanilla extract |
Directions:
1. Lightly butter the bottom of a 9 X 13 inch baking pan.
2. Line the pan with foil, pressing it evenly into the corners.
3. Lightly butter the foil.
4. Butter the sides of a heavy, 4-quart saucepan.
5. Add the sugar, 1 cup of the heavy cream, the corn syrup, butter and salt and cook over medium heat, stirring, until the butter has melted and the sugar has dissolved completely, about 5 minutes.
6. Bring the mixture to a boil and clip a candy thermometer to the pan.
7. Continue cooking at a medium boil, without stirring, until the temperature reaches 242F, 25-30 minutes.
8. Slowly pour in the remaining 1 cup cream, letting the mixture continue to boil; stir.
9. Boil without stirring until the temperature reaches 246F, about 20 minutes.
10. Remove the pan from heat.
11. Add the vanilla and stir just to blend.
12. Pour the caramel into the prepared pan.
13. Do not scrape any caramel left on the bottom of the saucepan into your prepared pan – enjoy that by yourself, you deserve it!
14. Set the baking pan on a rack to cool, then cover with plastic wrap and let sit at room temperature for at least 4 hours or overnight.
15. Invert the caramel slab onto a cutting board and peel off the foil.
16. Using a sharp knife, score the caramel lengthwise into 9 strips and crosswise into 10.
17. Cut through the slab.
18. You will end up with 90 candies.
19. Wrap each candy in cellophane and store at room temperature for up to 1 week, refrigerate for up to 2 weeks, or freeze for up to 1 month.
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