Caramels

By The Canadian Living Test Kitchen

Tested till perfect

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Caramels

This recipe makes 64 pieces servings

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Nutritional Info

Per piece: about -
cal 7272 cal
pro 00 pro
total fat 4 g4g total fat
sat. fat 2 g2g sat. fat
carb 10 g10g carb
fibre 0 g0g fibre
chol 12 mg12mg chol
sodium 34 mg34mg sodium
potassium 7 mg7mg potassium
% RDI: -
vit A 33 vit A

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

Preparation

In large saucepan, stir together sugar, 1 cup (250 mL) of the cream, corn syrup and sa< 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

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