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Caramels | by y x l
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Caramels

I used to make caramel using a recipe that called for adding scalded cream to a hot hot hot sugar and water solution. Dangerous stuff. No more: now I boil everything at once, and not only is it easier, but it also tastes better!

 

Line 11x17 pan with greased parchment paper (I used vegetable oil).

 

1 1/4 brown sugar

1 2/3 c raw white sugar

1 c butter

1 c corn syrup

1 c heavy cream

3/4 c whole milk

seeds scraped from 1 inch of vanilla bean

1/2 t cinnamon

1/8 t cardamom

 

Mix in large pot. Stir a few times (make sure that the sugar isn't sitting in a dry pile on the bottom of the pot). Heat on high until 238 degrees F. Pour immediately into greased pan. Let sit at room temperature for an hour or so; cut mold into strips using combination of pastry spatula and fingers. Place in fridge an hour and a half. Cut into pieces with the blunt edge of a knife.

 

If the pot you use turns out to be too small, the mixture may boil over and make a hard-to-clean mess. In this case, ladle some of it into another pot, and make two batches.

 

The only casualty of this recipe is my cheap glass candy thermometer. That will teach me to wash the candy thermometer in lukewarm water without letting it cool down first!

 

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Taken on October 25, 2008