Side Pannel
Creamy Soft Caramel
Creamy Soft Caramel
- Recipe Submitted by maryjosh on 05/29/2018
Ingredients List
- vegetable oil
- 1/4 C water
- 1 1/2 C sugar
- 1/4 C light corn syrup
- 1 C heavy cream
- 5 tbsp unsalted butter
- 1 scant tsp fine fleur del sel, (I used kosher salt)
- 1/2 tsp pure vanilla extract
Directions
Prepare wrapping papers by cutting 4x4" pieces of waxed paper (about 36 pieces). Line an 8" square baking pan with parchment paper, allowing it to drape over 2 sides (for lifting out), and very lightly brush the paper with the oil.
In a deep saucepan, combine the water, sugar, and corn syrup and bring them to a boil over medium-high heat (don't stir after the initial combining of ingredients). Boil until the mixture is a warm golden brown. Remove from heat immediately.
While the sugar/syrup mixture is cooking, in a small pot bring the cream, butter and 1 tsp of salt to a simmer over medium heat. Turn off the heat and set aside.
When the sugar/syrup mixture is finished and removed from heat, slowly add the cream mixture to the sugar/syrup pan. Be very careful! It will bubble up violently and is very hot! Stir in the vanilla with a wooden spoon and return the pan to medium-low heat for about 10 minutes, until a candy thermometer reaches 248 degrees (firm ball) on a candy thermometer.
Very carefully pour the very hot mixture into the prepared pan and let sit at room temperature for 5 minutes. Move the pan to the refrigerator and let it firm up for 3-4 hours.
When the caramel is cold and firm, lift the parchment paper out of the pan and onto a cutting board. Cut the caramel into 6 by 6 rows. Take one piece of the caramel and place it on one edge of one of the waxed paper pieces. Gently, but firmly roll up the caramel and twist the ends to seal. Keep refrigerated and serve the caramels chilled.
In a deep saucepan, combine the water, sugar, and corn syrup and bring them to a boil over medium-high heat (don't stir after the initial combining of ingredients). Boil until the mixture is a warm golden brown. Remove from heat immediately.
While the sugar/syrup mixture is cooking, in a small pot bring the cream, butter and 1 tsp of salt to a simmer over medium heat. Turn off the heat and set aside.
When the sugar/syrup mixture is finished and removed from heat, slowly add the cream mixture to the sugar/syrup pan. Be very careful! It will bubble up violently and is very hot! Stir in the vanilla with a wooden spoon and return the pan to medium-low heat for about 10 minutes, until a candy thermometer reaches 248 degrees (firm ball) on a candy thermometer.
Very carefully pour the very hot mixture into the prepared pan and let sit at room temperature for 5 minutes. Move the pan to the refrigerator and let it firm up for 3-4 hours.
When the caramel is cold and firm, lift the parchment paper out of the pan and onto a cutting board. Cut the caramel into 6 by 6 rows. Take one piece of the caramel and place it on one edge of one of the waxed paper pieces. Gently, but firmly roll up the caramel and twist the ends to seal. Keep refrigerated and serve the caramels chilled.
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