The process of making caramels requires “caramelization” which consists of heating sugar slowly to around 340 degrees F, which in turn breaks down the sugar and in turn makes all sorts of molecular and science things happen.
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- 1 1⁄2 cups Heavy Whipping Cream
- 1 cup Granulated Sugar
- 1 cup Light Brown Sugar, packed
- 2 tsp. Kosher Salt
- 2 tsp. Vanilla Extract, Pure
- Butter an 8″ x 8″ baking pan.
- In a heavy medium sized saucepan, stir together the cream, sugars and salt.
- Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon.
- Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed.
- Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245 degrees F.
- Remove from heat and stir in the vanilla extract.
- Pour the caramel into your prepared pan and let cool, undisturbed, for at least eight hours, or overnight.
- With a sharp knife, (oiled with a tasteless vegetable oil, like safflower or canola), and with a sawing motion, cut into squares or rectangles. These caramels can be stored at room temperature, between layers of wax paper, for several days. Caramels make a nice gift, especially when wrapped in wax paper or cellophane.
Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don’t work fast, the sugar will burn. So make sure you have ALL the ingredients right next to you. Also, safety first, Sugar is HOT, MUCH hotter than boiling water. Be sure you have hot mitts and that no children are nearby.
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