Description
A small batch of homemade caramels.
Ingredients
- ½ cups Heavy Cream
- 2 Tablespoons Unsalted Butter
- ¼ teaspoons Salt
- ¾ cups Granulated Sugar
- 2 Tablespoons Light Corn Syrup
- 2 Tablespoons Water
- ½ teaspoons Vanilla
Preparation
Line a 9 x 5 x 3-inch bread loaf pan with parchment paper, and spray with cooking spray.
In a 2-cup glass measuring cup, add the heavy cream, butter and salt. Microwave in 30-second increments until melted and steaming. Set aside.
In a 2-quart saucepan (seriously, don’t use a smaller one—it boils up), add the sugar, corn syrup and water. Turn the heat to high, and cook without stirring until it reaches between 290 to 295ºF. Turn the heat off.
Slowly stream in the heavy cream mixture, and whisk gently. Turn the heat back to high, and cook without stirring until it reaches 250ºF.
Turn off the heat, and add the vanilla. Whisk gently to combine. Immediately pour the mixture into the loaf pan; do not scrape the bottom of the pan.
Let sit for a few hours, or overnight. Slice into desired shapes and wrap individually in waxed paper.
