16 hours ago
Thursday, April 15, 2010
My husband fell in love with me all over again when I made these for the first time. A man who isn't a 'sweets' kind of man ate majority of these little glorious chunks of caramel within a week. And they make quite a few...
Caramels aren't really hard to make- you just have to have a good thermometer , a pot and a patience. This recipe is easy to follow and yields great results!
2c heavy cream
1c lt corn syrup
5T unsalted butter
1. Cover a 9x9 square with lightly buttered parchment paper (butter after covering pan!)
2. Combine sugar, syrup, salt and 1c of cream. Stir continuously and bring to a boil (over med-med high heat). Once it's boiling add the remaining cream slowly.
3. Reduce to a low boil for 5-6 minutes without stirring. (this will 'rise' a lot- don't stress just make sure you have a deep enough pot).
4. Add butter chunks. Boil to 242. This will take 30-45minutes. Will result in a golden brown...when reaches 242 pour into the buttered parchment pan...don't scrape the sides of the pan (that's the ugly stuff). Let sit till firm. These are SOFT caramels...think more than a Snickers type caramel but less than a Soft Werther's.
5. Sprinkle with Fleur De Sel Sea Salt OR do like I did and use a little bit of coarse regular sea salt..they were still glorious.
These make quite a few and I cut generous pieces. For ease of cutting use a buttered knife (re-butter for each cut).
It has been brought to my attention that this must have originated from Not So Humble's blog. It was not my intention to with hold credit due.