Recipes: Homemade Caramel Candy
December 16, 2013
Homemade Caramel Candy
- 1 cup butter
- 2 cups packed brown sugar
- 1 cup light corn syrup
- 1 (14oz) can sweetened condensed milk
- 1 Tbs. vanilla extract
- Waxed paper or parchment paper
- Candy thermometer
- Place a sheet of wax paper into a 9x9 cake pan, allowing your paper to drape over the sides of the pan. Set aside.
- *I recommend spraying the pan with non-stick cooking spray to help keep the paper from lifting from the bottom and edges.
- In a large heavy bottomed saucepan, mix together butter, brown sugar, corn syrup and sweetened condensed milk.
- Stir mixture constantly over medium-high heat until butter is melted and insert your candy thermometer.
- Turn heat down to medium and bring to a boil.
- Cook, stirring constantly, until the caramel reaches 245 F on a candy thermometer or desired color.
- Add the vanilla to finish the caramel.
- Pour the hot caramel into the 9x9 pan lined with wax paper.
- Allow the caramel to set and cool for 2 to 3 hours.
- When the caramel has cooled remove from the pan by lifting the wax paper flaps.
- Use a sharp knife to cut the caramels into your desired shape.
- Use wax paper to wrap your caramels.
- How to Temper Chocolate
- Create a double boiler with a saucepan and a metal bowl. Be sure the water is not touching the bottom of the bowl, as you want a gap so steam can form between them. Bring the water to a rolling boil.
- Use 1 lb. of your choice of melting chocolate. Place 3/4 of your chocolate into the bowl, save the other 1/4 of the chocolate to use later in the process.
- With water still boiling, turn off the heat on the stove and place the bowl on the pan.
- Use a rubber spatula to move the chocolate, around allowing it to melt.
- Use a thermometer to check the temperature constantly.
- Melt the chocolate to 116 F, then remove from the boiler and add the remaining 1/4 of chocolate while continuing to mix.
- The residual heat will melt the remaining chocolate and drop the temperature down to 80 F. You should keep the thermometer in the chocolate throughout the entire process.
- Once you reach 80 F place the bowl back on the boiler and bring the temperature to 88 F.
- The chocolate is now ready to dip your favorite items for homemade candy. Use pretzels, strawberries, marshmallows, nuts…the possibilities are endless.
- When dipping items use a fork or chocolate dipping tool.
- Allow the item to drip excess chocolate over the bowl. You can also tap your dipping tool on the side of the bowl to help remove the extra chocolate.
- Place the dipped items on a sheet pan. I like to line the pan with some wax paper for any easier removal.
Harmonsgrocery.com Blog http://www.harmonsgrocery.com/blog/