Yes, it’s that time of year again!
We made our own caramel this year and the first batch came out AMAZING! Tricky thing caramel… the wrong temp and it is either hard as a rock or it is way too soft and doesn’t have any tooth! You have to leave it overnight to come to room temperature.
So, our final recipe…
Cream Caramels (for dipping)
• 4 tablespoons butter
• ½ teaspoon salt
• 1 cup light corn syrup
• 1 cup granulated sugar
• 1 cup light brown sugar
• 2 ½ cups whipping cream
• 1 teaspoons vanilla extract
- In a small saucepan heat the corn syrup to boiling. Remove from heat, but keep hot
- Measure sugars and half the cream into a 6 quart saucepan. Blend thoroughly. On heat, bring to a boil, stirring. Continuing to stir, wash down sides of pan. After a moment or two with the batch boiling freely, stir in the rest of the cream, don’t stop the boil. Don’t stop stirring.
- After all the cream is in the batch and the boil looks normal again, stir in the butter and salt. After a minute or two, slowly stir in the hot corn syrup. Make these additions without stopping the boil.Cook, stirring constantly to 238 degrees. Pour out to ½ inch deep on an oiled pan. Let rest overnight.
