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Carmel Candy




Source of Recipe


Ultimate Candy Book by Bruce Weinstein


Recipe Introduction


Makes about 1 1/4lbs. of candy or about 20 servings.

There's nothing like a good old-fashioned caramel candy !! Try this recipe for some; they're delicious.

Variations listed below: Almond, Coconut, Coffee, Rum and Vanilla


List of Ingredients




1 cup heavy cream
1 cup sugar
1 cup light corn syrup
1/4 teaspoon salt
4 tablespoons unsalted butter, plus more 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.

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 degrees (firm ball). Pour the hot caramel into the prepared pan or molds and set aside to cool slightly.

If you're not using molds, 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.

Variations:
* Almond caramel: Stir in 1/2 teaspoon almond extract and 1/2 cup sliced almonds (optional) before pouring the caramel into the pan or the molds.

* Coconut caramel: Reduce the amount of cream to 1/2 cup. Add 1/2 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 corn syrup.

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

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

Per serving: 145 calories; 7 g fat (4 g saturated fat; 43 percent calories from fat); 22 g carbohydrates; 25 mg cholesterol; 53 mg sodium; 0.3 g protein; 0 g fiber

From the "Ultimate Candy Book" by Bruce Weinstein (William Morrow).