My homemade Caramel Candy has the perfect soft and chewy, yet sturdy texture. Enjoy yours plain or coat in chocolate for an indulgent treat!
Recipe: sugarspunrun.com/homemade-car...
Ingredients
1 ½ cups granulated sugar (300g)
½ cup light brown sugar, firmly packed (100g)
1 ½ cups evaporated milk (this is the equivalent of one 12 fl oz can) (354ml)
1 ½ cups heavy cream (354ml)
¾ cup light corn syrup (255g)
½ cup unsalted butter (113g)
1 teaspoon salt
1 teaspoon vanilla extract
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8x8 square pan (Affiliate Link): amzn.to/2OwVZTx
Heavy bottomed pot or saucepan (Affiliate Link): amzn.to/3UDc35x
Candy thermometer (Affiliate Link): amzn.to/2ClqkhA
Silicone spatula (Affiliate Link): amzn.to/2ENNdwf
Cellophane squares for wrapping (optional) (Affiliate Link): amzn.to/3Upn76C
Knives (Affiliate Link): amzn.to/2Xm793i
Instructions
00:00 Introduction
00:20 Line an 8” square pan with parchment paper and set aside.
00:32 In a heavy-bottomed saucepan, combine sugars, evaporated milk, heavy cream, corn syrup, butter, and salt.
01:25 Turn stovetop heat to medium and cook, stirring frequently (I like to use a wooden spoon or rubber spatula, it makes it easy to scrape the bottom of the pot and ensure nothing burns), until butter is melted and mixture is smooth.
02:02 Attach a candy thermometer to the side (make sure it is not touching the bottom of the pot and is suspended about halfway in the caramel) and stir constantly until mixture reaches 240-243F (115-117C). This will take some time, it usually takes me an hour of stirring!
03:56 Once mixture reaches temperature, remove from heat and stir in the vanilla extract.
04:20 Immediately pour into prepared pan and allow caramel to cool completely (several hours or overnight) before cutting and serving. Caramels may be cut and individually wrapped in strips of wax paper or cellophane wrappers, I linked to the wrappers that I used in the “Equipment” section above.
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25 июл 2024
