2 C sugar
1 C light corn syrup
1 C sweetened condensed milk
(1 standard can is more than 1
C--use ONLY one cup)
1/2 C heavy whipping cream
1/4 C butter
1 C milk
(I have used whole and skim milk both with good
success)
2 tsp vanilla (
don't waste your time with imitation vanilla
here; it's not worth it)
optional: 2 C toasted nuts, coarsely chopped (have these measured
out before you begin, and keep them warm in a 150 degree oven so they
don't cool the candy too quickly when you add them at the end)
Before you start heating, butter an 8 inch square pan. You won't
have time to do this later.
In a large saucepan--I use a six or eight quart pan, because you need a
lot of room for the mixture which will dramatically increase in volume
as it boils up, and you want lots of room between the hot sugar syrup
and your hand--mix together everything but the vanilla. Over
medium high heat, bring to a boil. Stir constantly, every bit of
the bottom of the pot, and regularly also stir along the lower sides of
the pot. Move the thermometer around as you stir so that there
are no "dead spots" where the mixture may begin to scorch.
The temperature will increase rapidly to the boiling point, then it
goes very slowly as it starts to go above 212. When it hits 235
degrees, check the temperature very frequently. You want to get
it off the heat immediately when it hits the desired temperature, and
keep stirring until it stops boiling. The original recipe calls
for cooking to 248 degrees but in my hands that makes a fairly hard
caramel, perhaps because residual heat after it is removed from the
burner cooks it just a bit more; I get the best results when I stop
cooking at 242-244 degrees.
Stir in the vanilla and nuts (if using). Pour into the prepared
pan and set aside to cool. Wait until it is completely cool and
set before cutting. It is easiest to cut if you turn the entire
block out of the pan at once (one of the new silicone pans is perfect
because you can peel OFF instead of prying the candy OUT), and slice
with a very sharp knife rinsed off in hot water between cuts.
Variation:
Burnt Sugar Caramels
Darker
and a little bitter, really just notes on a work in progress
Optional: 1/2-1 tsp sea salt (more if you're using a coarse salt,
less for a fine grained variety like table salt)
Mix the condensed milk, cream, butter and milk in your large saucepan,
set to low heat to warm to just below boiling.
Measure out and reserve the corn syrup.
In a separate saucepan (I used a three quart pot, and needed all of it
before the end), heat the sugar with about a half cup of water.
This can be done without water by melting the sugar directly, but
dissolving it and heating the syrup works will with less concern for
burning prematurely. Place over medium heat and stir until the
sugar is dissolved. When the syrup comes to a boil, cover the pan
briefly to let the steam wash any undissoved sugar crystals off the
sides of the pan. Uncover and let boil down until it is a dark
amber, and remove from heat immediately.
*Very carefully* pour the reserved corn syrup into the hot sugar
syrup. It will boil up violently and try to splatter and burn
you. Stir to mix well, and set aside to let cool down a
bit. If you add it too soon it may curdle the milk, which can't
be undone.
Stir the hot but not actively boiling syrup into the milk mixture,
which should be just near boiling. Cook this down as you
would the regular caramels.
And do consider dipping these in fine dark chocolate, perhaps with a
tiny sprinkle of additional salt on top.
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