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Brown Sugar Caramels

Source of Recipe


From "Truffles, Candies, and Confections" by Carole Bloom



List of Ingredients



• 2 Tbsp unflavored vegetable oil, such as safflower oil
  
• ¾ cup firmly packed light brown sugar
  
• ¼ cup granulated sugar
  
• ¾ cup light corn syrup
  
• ¾ cup sweetened condensed milk
  
• ¼ cup unsalted butter, softened
  
• Pinch of salt
  






Instructions



1. Line an 8-inch square baking pan with aluminum foil that extends over the sides. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil. Set aside.
   
   
2. In a 3-quart heavy-bottomed saucepan over medium heat, combine the brown sugar, granulated sugar, corn syrup, milk, butter, and salt. Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
   
   
3. Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 240°F on the thermometer (10 to 15 minutes), stirring constantly.
   
   
4. Remove the pan from the heat and pour the mixture into the prepared pan. Let the caramel cool completely at room temperature (8 hours or overnight).
   
   
5. With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef's knife. Remove the candy from the pan by lifting out the foil; invert the caramel onto the cutting board and peel the foil off the caramel. Cut the caramel evenly into 1-inch squares. In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper squares, the caramels will keep for 2 weeks at room temperature.
   
   
   Makes 64 pieces
   
   
   Variation:
   Add 1 cup roughly chopped, toasted nuts to the caramel mixture before pouring into the prepared pan.