Vanilla Cream Caramels

It's candy thermometer time!  This is one piece of equipment that you cannot do without if you are making candy.   A couple other pieces for caramel (in my opinion) is a good enamel cast iron pot and a heat proof spatula that can withstand high temps.  The pot helps dispurse hot spots and having a silicone spatula prevents you from having melted plastic in your caramel.



Careful!  Stir carefully!

Caramel ingredients are pretty basic.  Key here is TEMPERATURE!  Too cool and you get a caramel sauce, too hot and you get English toffee.
1 Cup Heavy Cream


2 Sticks Butter

2 Cups Sugar

2 Cups Light Corn Syrup

• Combine in a heavy bottomed pan and stir constantly until it reaches 244 degrees

• Remove from heat

Slowly stir in 1 cup of Heavy Cream

• Return to heat and bring to 244 degrees
• Pour into parchment lined sheet pan.

• Allow to set for 4 hours at room temperature

• Cut and wrap.  Sometimes I get lazy and just give people slabs of the stuff so they can cut their own chunks off.

Makes 3 pounds of caramels