These caramels are super yummy and easy to make! If it's your first time making candy, then this is a great recipe to start with.
Buy equipment you ma need:
Loaf pan - amzn.to/1yjZ4oh
IYC Baking Parchment Roll - amzn.to/1vDu70Y
Candy Thermometer - amzn.to/1tC3e9h
Maldon Sea Salt - amzn.to/1A7VlA6
Ingredients:
1/2 cup Unsalted butter (1 stick), cubed
1/2 cup Heavy cream
3 tbsp Water
1/4 cup Light corn syrup
1 cup Sugar
1/2 tsp flaked sea salt
- Lightly oil a 9 x 5 inch loaf pan, line with parchment paper, and oil the parchment. Set pan aside.
- Place butter and cream in microwave-safe bowl/jug. Microwave for 1-2 min until hot and butter has melted. Set aside.
- In a small saucepan combine the water and corn syrup.
- Then gently add the sugar, so it doesn't spray up the sides of the pan.
- Stir the sugar into the water and corn syrup, just moistening the sugar.
- Bring to a boil over medium heat, then cover with a lid for 1 minute.
- Remove lid and attach a candy thermometer.
- Continue to cook for 5 to 10 minutes, until the sugar reaches 320ºF/160ºC and has a slight amber color around the edge.
- Once the sugar reaches 320ºF/160ºC, carefully pour in about a sixth of the butter/cream mixture and stir using the candy thermometer. Be careful as it will bubble up quickly and is extremely hot.
- Continue to add small amounts of butter/cream mixture stirring, with candy thermometer, after each addition. It will continue to bubble up after each addition. (By adding the cream and butter, the temperature will drop).
- Once all of the butter/cream mixture has been added, continue to cook for another 5 to 10 minutes, until the caramel reaches between 240ºF-245ºF/115ºC-118ºC, depending on how soft you'd like your caramels (stop at 240ºF for softer caramels).
- Once the caramel reaches your desired temperature, pour into the prepared loaf pan.
- Cool 20 to 30 minutes and then sprinkle the sea salt over the caramel.
- Continue to cool completely - about 3 1/2 hours.
- Unmold the caramel. Cut into desired size and wrap in cellophane, parchment or waxed paper.
- If not eating right away, you can refrigerate or freeze them for later.
Recipe from here: www.inspiredtaste.net/8947/sal...
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/ mrsgooses
9 янв 2015
