Caramels
If you have ever eaten homemade caramels made with real butter and heavy cream you know how good caramels can really be.
If you have never eaten homemade caramels made with butter and heavy cream you don't know how good caramels can really be.
And... They are among the easiest of candies to make.
By old methods caramels take so long to make that hungry young cooks are likely to eat them before they had been cooked enough to harden properly. Some recipes we tried out took as long as three hours to cook.
This is chiefly because the milk or cream usually used in caramels is apt to scorch easily - even with frequent stirring the heat must be kept low. Thus the time required to cook the mixture down to the proper consistency and up to the proper temperature drags on and on.
The secret of quick caramels is a simple one. The sugar and syrup are cooked to a very high temperature before adding the butter, milk and cream, which are then added bit by bit and bubble up and evaporate quickly.
The caramels taste better cooked this way because long cooking of milk or cream tends to toughen candy and often causes curdling. If evaporated milk is used this method is not necessary because half the moisture has been removed from the milk already and it will cook quickly anyway.
Enjoy - DT
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CREAM CARAMELS
2 cups sugar
2 cups heavy cream
1 cup light corn syrup (warmed)
1/4 cup butter
1/2 teaspoon salt
2 teaspoons vanilla
Measure 2 cups sugar and 1 cup light corn syrup into a 4-quart saucepan. Blend with a wooden spoon, and place over a low heat, stirring continuously until the thick mixture begins to dissolve.
Continue stirring until the mixture boils, then put in your candy thermometer and boil without stirring over a high flame until the thermometer registers 305°.
Have ready 1/4 cup butter which has been broken into small pieces and 2 cups heavy cream which has been warmed. Remove the candy from the stove for only a moment, put in the first bit of butter, return the pan to the stove and continue cooking, stirring well and adding bits of butter.
The mixture will bubble up and steam. Add 2 cups heavy cream slowly, never allowing the candy to stop boiling hard and continuing to stir vigorously so that it will not stick or burn.
Continue cooking until the thermometer registers 246° to 250°, depending on how hard you wish the caramels to be. This whole process should not take more than 30 minutes and will usually take less if the heat is kept high enough.
When the desired degree is reached remove the pan from the stove immediately. Let stand 5 minutes, add 1/2 teaspoon salt and 2 teaspoons vanilla.
Stir only enough to blend, then pour into a lightly greased pan — 8 by 11 inches is a good size — and allow to cool for several hours.
Turn out of the pan, cut into squares or oblongs with a heavy knife, wrap in waxed paper or moistureproof cellophane and store in a tin box.
Caramels keep well for weeks in a cool place if they are not exposed to other types of candy.
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