If you are on Google +, we have exciting news to share! I formed a new baking community: Google + Baking Community. Lizzy and Anuradha from Baker Street are moderating the group with me. You know that it will be full of fabulous baking talk-come join the fun!
Brown Sugar Caramels
2 cups sugar
1 cup brown sugar
1 cup light corn syrup
1 cup half and half
2 cups whipping cream
1 cup (2 sticks) butter
1 1/2 teaspoons vanilla
Line 8 x 8 inch pan with non-stick foil. Set aside.
In a large, heavy saucepan, combine sugars, corn syrup, half and half, cream and butter. Cook over medium low heat, stirring, till candy thermometer reaches 250º. This may take up to an hour. At 250º remove pan from heat and add vanilla.
Pour into prepared pan and let cool completely. Cut into small squares and wrap in waxed paper.
Makes approximately 60.
Tips for making caramels:
- Use a good, accurate candy thermometer…if your caramels don’t come to temperature, they will be too soft. If the mixture gets too hot, your caramels will be hard to chew.
- Using corn syrup prevents the sugar from recrystallizing and becoming grainy…you don’t want to leave it out.
- A rapid increase or decrease in temperature while cooking will cause the butter to separate from the caramel as it cools. Keep your flame/burner temperature steady. Be patient.
- I use a rubber spatula that can take the heat without melting to stir almost continuously. Some recipes don’t require this constant stirring, so follow the directions on your specific recipe.
Thanks, Lora, for inviting me to share a favorite holiday recipe with you and your followers. Wishing you all a very delicious and Merry Christmas!!! xo
Happy Monday to all of you!