Classic Cream Caramels
about 20 caramels
- 2 cups C&H® Granulated Sugar
- 1 cup light corn syrup
- 2 tablespoons water
- 4 tablespoons unsalted butter, diced
- 2 cups heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
Line an 8x8-inch baking pan with foil. Lightly brush foil with vegetable oil.
In a 4-quart heavy-bottomed saucepan, combine sugar, corn syrup and water over medium heat, stirring until mixture comes to a boil, about 5 minutes. Twice during cooking process, wash down sides with pastry brush dipped in water. Clip candy thermometer to pan, raise heat to medium-high, and continue cooking without stirring until mixture reaches 305°F (about 15 minutes).
Briefly remove pan from heat and add butter. Return pan to heat, stirring until mixture comes to a boil again. Take a separate saucepan and rinse it with hot tap water. Add cream to pan; heat until very hot. Slowly add cream to caramel mixture (pour through strainer to avoid splattering) and continue cooking until mixture reaches 250°F, about 10 minutes.
Remove pan from heat and cool for 5 minutes before adding vanilla and salt.
Pour into prepared pan and allow to set for several hours before cutting. Grease knife with vegetable oil to prevent sticking.
Cut into squares and wrap in heavy waxed paper.
Featured By: Chef Mitchell Hughes, Spun Sugar, Berkeley, CA