Saturday, December 14, 2013

Christmas Caramels

This is a longstanding tradition in my life. You know I kinda like ya if I give you these as a Christmas present. If I don't like you I will probably give you socks or soap. This is a long pain in the butt process but the end result is well worth it. Thus being a gift of love.

3 cups of whipping cream or heavy cream, same dif really
1/2 of a 14oz can of sweetened condensed milk
2c. sugar
2c. light corn syrup
1/2 tsp salt
2tsp. vanilla

Line an 8x8 baking pan with foil or parchment and  heavily butter or Pam spray it.

Combine the cream and milk and warm it in a small pan. Set aside

In a heavy 3 quart sauce pan or dutch oven heat the sugar, corn syrup and salt. Mix well and cook over medium high heat til boiling. Stir constantly with a wooden spoon to dissolve sugar. Cook for one minute and stir once it starts boiling. Reduce heat to medium.

Clip a candy thermometer to the side of the pan. Very slowly add the warm cream mixture, about 1/4 cup at a time stirring well after each addition. It will take about 15 minutes to add all of the cream mix because it should take a couple of minutes to slowly stir in each addition. If you want creamier caramels then add more time for stirring in between adding the cream.

Continue to cook mixture stirring frequently and scrape the bottom of the pan frequently to prevent burnt bits.When the thermometer registers 242f

Remove from heat. Rapidly stir in the vanilla and pour into the prepared pan. Don't scrape the pan. Allow to cool. You can leave it overnight.

Lift the caramel out of the baking pan and peel off the liner. Cut the caramel into 64 pieces and wrap with wax paper or parchment. Or dip into melted dark chocolate and sprinkle with sea salt

These will last for at least 3 weeks

No comments:

Post a Comment