Soft Caramels From The Culinary Institute Of Ameri... |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 64 |
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this recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America cookbook...the CIA is located in Hyde Park, NY... this is how they describe these caramels...Sinking your teeth into a soft, chewy caramel is an unforgettable experience. Read more . The sweet and buttery sensation lingers with each bite, making the amber-colored confection a treat worth sharing. Individually wrapped in twists of waxed paper or colorful cellophane and stacked in festive tins or boxes, homemade caramels are perfect for holiday gift giving. Yum!! Ingredients:
flourless cooking spray for greasing |
one and three-quarter cups sugar |
one cup light corn syrup |
one twelve-ounce can evaporated milk |
one-half vanilla bean, split lengthwise |
two-thirds cup heavy cream |
one tablespoon unsalted butter |
one and one-half teaspoon salt |
Directions:
1. Lightly coat an 8-inch square baking pan with cooking spray. Cut two 8 x 16-inch rectangles of parchment paper. Lay one strip of the parchment in the baking pan, pressing it to the bottom and sides. Lightly coat the parchment with cooking spray. Lay the second parchment rectangle across the pan in the opposite direction to form a cross. Press the parchment to the bottom and sides of the pan and lightly coat with cooking spray. You should have a few inches of paper hanging over each side of the pan.
2. Combine the sugar, evaporated milk, vanilla bean, and cream in a 4-quart heavy-bottomed saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture begins to boil, add the corn syrup and continue to stir. Cook the caramel until it reaches 230˚F on a candy thermometer, and then add the butter and the salt. Continue cooking and stirring until you reach 238˚F; immediately pour into the prepared pan – do not scrape the caramel from the bottom of the pan. Remove the vanilla bean with the tip of a knife.
3. Cool to room temperature. Using the excess parchment paper as handles, lift the caramel slab from the pan and place onto a cutting board. Cut the caramel into squares or desired shapes with a large sharp knife. If the caramel sticks to the knife when cutting, lightly coat the blade with vegetable oil.
4. Makes 64 1-inch caramels
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