Caramels

Author: Canadian Living

Once you taste a homemade caramel, you will be hooked! One pan makes enough buttery morsels to share with your nearest and dearest. 

  • Portion size 64 servings
  • Credits : Canadian Livng Holiday Cookbook: Fall 2009

Ingredients

  • 2 cups granulated sugar
  • 2 cups whipping cream
  • 1 cup corn syrup
  • 1/2 teaspoon salt
  • 1/3 cup salted butter
  • 1 teaspoon vanilla

Method

In large saucepan, stir together sugar, 1 cup (250 mL) of the cream, corn syrup and salt; bring to boil over medium heat, stirring constantly. In thin steady stream, add remaining cream, making sure mixture keeps boiling. Reduce heat to medium-low; boil, without stirring, for 5 minutes.

Stir in butter, 1 tsp (5 mL) at a time. Boil, stirring occasionally at beginning and more frequently toward end, until candy thermometer reaches firm-ball stage of 245°F (118°C) for soft caramels to 248°F (120°C) for firm caramels, or when 1 tsp (5 mL) hot syrup dropped into cold water forms firm ball, about 30 minutes.

Remove from heat. Stir in vanilla. Immediately pour into parchment paper–lined 9-inch (2.5 L) square metal cake pan; let cool for at least 12 hours or for up to 24 hours.

Using greased knife, cut cooled caramel into 1-1/2- x 1/2-inch (4 x 1 cm) pieces. Wrap each piece in waxed paper, folding ends. (Make-ahead: Store in airtight container for up to 2 weeks.)

Nutritional facts Per piece: about

  • Sodium 34 mg
  • Protein trace
  • Calories 72.0
  • Total fat 4 g
  • Potassium 7 mg
  • Cholesterol 12 mg
  • Saturated fat 2 g
  • Total carbohydrate 10 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Caramels

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