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Classic Cream Caramels

Source of Recipe


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



List of Ingredients



• 2 Tbsp unflavored vegetable oil, such as safflower oil
  
• 2 cups sugar
  
• 1 cup light corn syrup
  
• 2 Tbsp unsalted butter, softened, cut into pieces
  
• 2 cups heavy whipping cream
  
• ½ tsp salt
  
• 2 tsp vanilla extract
  






Instructions



1. Line a baking sheet with aluminum foil, then place a 4½- x 14-inch flan form in the center of the foil. With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon vegetable oil. Set aside.
   
   
2. In a 4-quart heavy-bottomed saucepan over medium heat, combine the sugar and corn syrup, and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 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. Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture without stirring until it registers 305°F on the thermometer (about 15 minutes).
   
   
4. Remove the pan from the heat and stir in 1 tablespoon of the butter. Return the pan to the heat and add the remaining tablespoon of butter, a little at a time, keeping the mixture boiling.
   
   
5. In a 1-quart saucepan over medium heat, bring the cream to a boil. Slowly add the cream to the caramel mixture and continue cooking until the mixture registers 250°F on the thermometer (about 10 minutes), stirring vigorously.
   
   
6. Remove the pan from the heat and let it stand for 5 minutes, then stir in the salt and vanilla. Pour the caramel into the prepared flan ring and let it sit for 8 hours at room temperature.
   
   
7. With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a long chef's knife. With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel. Cut the caramel into 28 ½-inch-wide strips, then cut each strip into 4 pieces. In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.
   
   
   Makes 112 pieces