Holiday Caramels
Prep Time: 30 minutes
Cook Time: 30 minutes
Makes: 40 pieces
|
1
|
|
cup cream
|
|
1
|
|
cup sugar
|
|
¾
|
|
cup corn syrup
|
|
½
|
|
cup butter
|
|
½
|
|
t vanilla
|
|
½
|
|
cup chopped walnuts (optional)
|
- Line an 8″-square pan with 2 sheets of crisscrossed parchment paper.
- Combine cream, sugar, corn syrup, and butter in a heavy 3– to 4–quart saucepan. Bring to a boil over medium heat and cook, stirring, until the mixture reaches 245°F on a candy thermometer.
- Remove from heat and stir in vanilla and nuts (optional). Immediately pour into prepared pan, and allow to cool at least 2 hours or overnight.
- After caramel has cooled, remove from pan and cut into 4 equal lengths; then cut each length into 10 equal pieces.
- Wrap each piece in a 4″-square piece of waxed paper, or store between pieces of waxed paper in an airtight container.
Variations:
Sea Salt Caramels
In step 3, after caramel cools for 30 minutes, sprinkle 1 t coarse sea salt on top, then continue cooling.
Chocolate Caramels
In a double boiler, melt 8 oz bittersweet chocolate. Cool for 2–3 minutes. After cutting caramels, dip each piece in the melted chocolate and remove with a fork, allowing excess chocolate to drain off. Place on a cooling rack with parchment paper underneath. If desired, sprinkle a pinch of sea salt on top. Allow to cool for 2 hours, then wrap.
|
|
|
