Full Cream Caramels rec.food.chocolate/Karen Reznek (1995) Makes 1 1/2 pounds
2 cups sugar 1 cup light corn syrup 1 1/2 cups warm heavy cream 1/2 cup water 1/4 cup butter 1/2 teaspoon salt 1 teaspoon vanilla
Cook sugar, corn syrup, 1 cup of the cream, and 1/4 cup of water 10 minutes in medium-size (over 3 quarts), heavy saucepan. Add remaining heavy cream and water, cook slowly over med-low heat for 5 minutes.
Add butter, a small amount at a time. When the candy thermometer reaches 230 degrees, lower heat; cook slowly to 244-246 degrees (firm ball)
Remove from heat. Let stand 10 minutes. Add salt and vanilla; pour into buttered 8x8x2-inch pan. Cool into solid enough to cut.
I've poured it over pecans, and added a layer of chocolate on top (for turtles).
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