Caramels
Servings
55
Ingredients
1 cup heavy cream
4 tablespoons unsalted butter
1/4 teaspoon salt
1 1/2 cups of granulated sugat
1/4 cup corn syrup
1/4 cup water
1/2 teaspoon vanilla extract
Directions
Line a 8x8 baking dish with parchment paper.
Put the cream, butter and salt into a saucepan and heat until butter melts.
Using a large saucepan, mex the corn syrup, water and sugar together.
Clip a candy thermometer to the pan so that it is submerged in the sugar mixture.
Place this sugar mixture over medium =-high heat and let it come to a boil without stirring.
When the mixture is between 250 degrees and 325 degrees, whisk in the warm cream and butter mixture. (be careful, because it can triple in size at this point.)
Heat the caramel mixture until the temperature is between 245 degrees and 250 degrees.
Whisk in the vanilla
Pour the caramel into the prepared baking dish.
Let the caramel set for at least 2 hours, but preferably overnight.
Using the parchement paper, left them out of the baking dish and onto a cutting board.
Spray a large sharp knife with cooking spray and then cut the caramel into candy. pieces.
Wrap the caramels in wax paper.