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Soft Caramels Tutorial (regular, cinnamon and licorice recipe)
Soft Caramels Tutorial (regular, cinnamon and licorice recipe)
- Recipe Submitted by Herb on 11/12/2014
Category: Kids, Holiday, Candy
Ingredients List
- ====Candy Thermometer=====
- Wax or Parchment paper
- 1 (14 oz.) can Sweetened Condensed Milk
- 2 cup Sugar
- 1 cup Butter
- 1/2 tsp Salt
- 1 1/2 cup White Karo Syrup
- For Licorice Caramel: 1 tsp anise oil or licorice oil and 3/4 tsp black food coloring.
- For Cinnamon Caramel: 1 tsp -1 1/2 tsp cinnamon oil 3/4 tsp red food coloring (make sure it has no taste).
Directions
1. Combine all ingredients in heavy pan.
2. Cook on medium heat and stir constantly. (CONSTANTLY) until it reaches 240 degrees.
3. Take off stove and add the oil and food coloring ...
4. For Licorice Caramel: 1 tsp anise oil or licorice oil and 3/4 tsp black food coloring.
5. For Cinnamon Caramel: 1 tsp -1 1/2 tsp cinnamon oil 3/4 tsp red food coloring (make sure it has no taste).
6. Pour into a 9x13 buttered pan. Cool completely before cutting.
=============TIPS===============
1. Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps (silicone).
2. Try not to splash on the sides because when you are stirring. DON'T SCRAPE the sides back into the caramel. Scrape only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will 'sugar' and become crunchy and hardened in areas instead of smooth when it is all done.
3. Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.
5. As an added measure double check your caramels by using the ice water method. Drop a bit of caramel in ice water, dump water out and test the texture of your caramel. If it doesn't form a soft ball the caramel needs to cook longer. If it is firm remove immediately from heat. If it is rock hard it is overcooked for the soft caramel method.
6. Keep the heat on a medium heat and if you start seeing little brown specks in your candy take it off the heat immediately and turn it down. That is the candy scorching. Otherwise cook until the candy has reached desired temperature or texture.
2. Cook on medium heat and stir constantly. (CONSTANTLY) until it reaches 240 degrees.
3. Take off stove and add the oil and food coloring ...
4. For Licorice Caramel: 1 tsp anise oil or licorice oil and 3/4 tsp black food coloring.
5. For Cinnamon Caramel: 1 tsp -1 1/2 tsp cinnamon oil 3/4 tsp red food coloring (make sure it has no taste).
6. Pour into a 9x13 buttered pan. Cool completely before cutting.
=============TIPS===============
1. Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps (silicone).
2. Try not to splash on the sides because when you are stirring. DON'T SCRAPE the sides back into the caramel. Scrape only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will 'sugar' and become crunchy and hardened in areas instead of smooth when it is all done.
3. Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.
5. As an added measure double check your caramels by using the ice water method. Drop a bit of caramel in ice water, dump water out and test the texture of your caramel. If it doesn't form a soft ball the caramel needs to cook longer. If it is firm remove immediately from heat. If it is rock hard it is overcooked for the soft caramel method.
6. Keep the heat on a medium heat and if you start seeing little brown specks in your candy take it off the heat immediately and turn it down. That is the candy scorching. Otherwise cook until the candy has reached desired temperature or texture.
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