Homemade Caramels
 
 
Recipe type: Caramels
Cuisine: candy
Ingredients
  • 3 cups of granulated sugar
  • ½ cup of light corn syrup
  • ¼ cups of water
  • 1 ½ cups of heavy cream
  • ¾ cup + 3 tablespoons of butter- room temperature
  • 1 teaspoon of vanilla
  • ½ teaspoon of sea salt
  • 3 tablespoons of regular butter
Instructions
  1. How To Make Caramels
  2. Prepare the pan.
  3. Butter the bottom and sides of the pan with butter. Lay a sheet of parchment paper in one direction. Lay another sheet of parchment in the other direction making sure there is a bit of overlap in the corners. Lightly butter the parchment paper.
  4. Prepare the sugars.
  5. In a large saucepan pour the sugar into a pile in the center of the pot. Pour the corn syrup over the sugar. Pour the water around the edge of the pot. Gently stir the sugar, syrup and water together until it looks like wet sand.
  6. Wash down the pan.
  7. Using a pastry brush dipped in water, wash down the sides of the pot, pushing any remaining crystals into the liquid. Be sure to get the bristles of the brush nice and wet. Use a sideways painting motion moving any sugar/corn syrup residue down into the sugar/corn syrup base. Wet the brush often and wipe the pot until the entire inside surface of the pot is clean.
  8. Cook the sugar.
  9. Attach the thermometer to the pot making sure the base of the probe is not touching the bottom of the pot. Cook the sugar mixture over medium heat, do not stir. Bring to a boil and continue to cook.
  10. Heat the cream.
  11. Meanwhile, over low heat slowly warm the heavy cream. We want to warm the cream until it begins to steam, add the butter vanilla and sea salt. Stir to combine.
  12. Cooking the sugar.
  13. Without stirring, continue to cook the sugar. It is important to continually monitor the sugar while it is cooking. As it cooks, the colour begins to change from clear to amber. Watch the temperature, when it gets to 320°F we will slowly add the warm cream.
  14. Be aware, the addition of cream to the mixture will create a blast of hot steam and the caramel will bubble up quite violently. After the bubbling subsides, stir gently until combined. Continue to cook over medium heat without stirring until the temperature reaches 240°F.
  15. Pouring out the caramel.
  16. Remove the pot from heat when the caramel hits 240°F. Pour the weed caramel into the prepared pan. Set the pan on a cooling rack and allow the caramel to cool for at least 4 hours.
Recipe by Nutmeg Disrupted at https://nutmegdisrupted.com/homemade-caramel/