Caramels
This recipe makes 64 pieces servings
Nutritional Info |
|
|---|---|
| Per piece: about | - |
| cal | 72 |
| pro | 0 |
| total fat | 4 g |
| sat. fat | 2 g |
| carb | 10 g |
| fibre | 0 g |
| chol | 12 mg |
| sodium | 34 mg |
| potassium | 7 mg |
| % RDI: | - |
| vit A | 3 |
- Portion size: 64 pieces
Once you taste a homemade caramel, you will be hooked! One pan makes enough buttery morsels to share with your nearest and dearest.
Ingredients
- 2 cups 2cupsgranulated sugar
- 2 cups 2cupswhipping cream
- 1 cup 1cupcorn syrup
- 1/2 tsp 1/2tspsalt
- 1/3 cup 1/3cupsalted butter
- 1 tsp 1tspvanilla
Preparation
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.)
Source : Canadian Livng Holiday Cookbook: Fall 2009
