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
MethodIn 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
- Vitamin A 3.0