Caramels
Instructions:
Creamy and dreamy, caramels keep for weeks.
4 tablespoons (1/2 stick) unsalted butter, plus some for
the pan
11/2 cups cream
2 cups sugar
1/2 cup light corn syrup
Pinch salt
11/2 teaspoons vanilla extract
MAKES: More than 1 pound
TIME: About 20 minutes, plus time to cool
- Grease a 9-inch square baking pan. Combine all the ingredients except the vanilla in a small saucepan and turn the heat to low. Cook, stirring constantly, until the sugar dissolves, then cook, stirring only occasionally, until the mixture measures 245 F (a small piece will form a firm ball when dropped into cold water, but the thermometer is an easier and surer test).
- Stir in the vanilla and pour into the prepared pan.
- Whenthe mixture has cooled to roomtemperature, remove the block of caramel from the pan and use a sharp knife to cut it into small squares.Wrap each square in wax paper or plastic wrap. These keep for weeks but are best eaten fresh.
- Chocolate Caramels.
- You can omit the butter if you like: Chop 4 ounces unsweetened chocolate. Add it along with the other ingredients and take even more care to stir almost constantly until the sugar dissolves.
- Chewy Caramels.
- A bit of baking soda adds air bubbles that make a lighter and chewier caramel: Add 1 teaspoon baking soda; mix in thoroughly with the vanilla.