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Caramels

Source of Recipe

From "The Ultimate Candy Book" by Bruce Weinstein


Recipe Introduction

"Although you can form these caramels in almost any pan, soft, flexible candy molds make it easier. It's not as extravagant as it sounds - after all, you wouldn't make muffins without a muffin tin. Besides, candy molds are not expensive, and your caramels will be a uniform shape and size, making them easier to wrap and store. I prefer simple square or rectangular molds, but you can choose anything from heart shapes to alligators."

List of Ingredients

◦  1 cup heavy cream
◦  1 cup sugar
◦  1 cup light corn syrup
◦  ¼ tsp salt
◦  4 Tbsp unsalted butter plus additional for greasing the pan or molds


Recipe

Butter a 10-inch square pan or flexible hard candy molds. Set aside.

Combine the cream, sugar, corn syrup, and salt in a tall-sided heavy saucepan. Height is important because the cream will cause the sugar syrup to boil up high in the pan. It can cause quite a mess if it spills over.

Place the pan over medium heat and stir until the sugar is completely dissolved. Add the butter and stir until it melts into the sugar syrup. Clip a candy thermometer to the inside of the pan. Cook the mixture, without stirring, until the temperature reaches 248° F (firm ball).

Pour the hot caramel into the prepared pan and set it aside to cool slightly. When the caramel candy is cool enough to handle but still warm to the touch, use a flexible spatula to remove the caramel from the pan in one piece. Place the caramel on a cutting board and use a sharp knife to cut the candy into 1-inch squares. If you wait until the caramel is cold, it will be difficult to cut.

If you're using candy molds, first pour the hot caramel into a Pyrex measuring cup with a handle and spout. This will make it easier to pour the caramel into the small molds. Slowly fill the molds just to the top. Let the caramels cool completely before popping them out of the molds, about 2 hours.

Wrap each caramel in wax paper and store them all in an airtight container at room temperature for up to 3 weeks.


Makes about 1¼ pounds


â—¦ Variations:

Almond Caramel:
Stir in ½ teaspoon almond extract and ½ cup sliced almonds (optional) before pouring the caramel into the pan or the molds.

Coconut Caramel:
Reduce the amount of cream to ½ cup. Add ½ cup unsweetened coconut milk with the remaining cream.

Coffee Caramel:
Warm the cream and add 1 tablespoon instant espresso powder to it. Stir until it completely dissolves, then add the coffee-flavored cream with the sugar and the corn syrup.

Rum Caramel:
Stir in 1 tablespoon rum extract before pouring the hot caramel into the pan or the molds.

Vanilla Caramel:
Stir in 1 tablespoon vanilla extract before pouring the hot caramel into the pan or the molds.