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March 17, 2008

Caramels...

Chewy Caramel Recipe
2 c heavy cream
3 1/2 c sugar
1/2 c light corn syrup
1/4 c water
1/4 c unsalted butter, cut into chunks
1/2 teaspoon salt

Line a 9x13 baking sheet with heavy-duty foil and butter generously. Put the cream in a small saucepan and let it warm over low heat. Put the sugar, water, and corn syrup in a large, heavy pot over medium-high heat and stir vigorously until the sugar melts and dissolves. Stop stirring and turn the heat to high. Cook until the sugar turns dark amber. Take off the heat.
Whisk in the butter. Carefully pour in the cream and whisk it. The caramel will bubble up furiously and steam. Whisk until well-combined and return to high heat. Bring to a boil, stirring, then turn the heat to medium-low. Clip on the candy thermometer and let the caramel cook until the temperature hits 250°F. Remove from the heat and quickly whisk in salt. Pour into the prepared pan and let it cool.
When it has cooled for a couple hours, put it in the fridge to harden overnight. The next day, cut into small pieces and wrap. These are fine at room temperature. I sprinkled them with fine sugar for an extra little crunch, which was very tasty too.

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