Monday, December 04, 2006
Chewy Buttery Caramels
Caramels are another candy I like to make this time of year. They are relatively easy to make (if a bit time consuming, but more on that in the recipe). I found the recipe for these caramels at All Recipes. I love it because it makes a nice 9x13" pan. Once the caramels are cut into little squares, it's enough caramel to include a good amount in the numerous boxes of cookies and such that I send out. These are chewy, buttery and yummy. As always, use caution when making these, as hot sugar will burn you deeply.
Vanilla Caramels: (yields one 9x13" pan, the original recipe calls for a 12x15 inch pan, but I find that makes for caramels that are a bit too thin)
2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract (I used a bit more, and used vanilla bean paste, but you would expect me to do that, wouldn't you?)
-Grease a 9x13 inch pan (I lined mine with parchement and gave it a very light coating of pan spray)
-In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter(I also added about 2 pinches of sea salt because I like a little salty in the sweet candies). Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C, beware, it does splatter a bit here and there) remove the pot from the heat (know that it does take quite a while to hit 250f while making this as it is a large amount of liquids with a good deal to cook off, if you don't have time to keep an eye on this and stir for about an hour, do not make it.).
-Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the caramel hunk into small squares and wrap them in wax paper for storage.
Yummy. I add enough extra vanilla to these that I call them vanilla caramels. See, Barmymom? I was able to do caramels without disclosing your recipe for them!