Thursday, December 26, 2013


2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint (4 cups) heavy whipping cream
1 cup butter (salted, if you use unsalted add 1/4 tsp salt to recipe)
1 1/4 tsp vanilla

Grease a 12x15 inch pan with some butter (a smaller pan will simply give you thicker caramels)

In a medium-sized pot, combine all ingredients, except vanilla, and bring to a simmer over medium heat. Monitor heat with a candy thermometer. When temperature reaches 234 degrees (250 for chewier caramels), remove from heat and stir in vanilla.

Cool, cut into desired sized squares and wrap in wax paper or parchment.

Tips for caramel making:
  • Make sure you have about an hour of uninterrupted time. You need to watch that thermometer because it can jump up fast.
  • Stir the caramel frequently, constantly if you prefer.
  • Please note that the mixture will double in size when coming up to heat, so make sure your pot is big enough.
  • A tall skinny pot is better to use than and short wide pot, as this can leading to scorching on the bottom.

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