I never expected the process of making caramel candy to be so easy, or the result to be so delicious. I need caramel candies for the cheesecake I was making, and I couldn’t very well head out to the grocery store at midnight to get them, so I decided to give these a whirl. I figured that if it flopped, it wouldn’t really matter, as the caramel was meant for the bottom of the cheesecake. The caramel kind of turned out to be star of the show. Goes to show, there is no point accepting failure!
8 oz heavy cream
4 oz sweetened condensed milk
8 oz light corn syrup
2 oz water
8 oz granulated sugar
2 oz softened butter, cut into small cubes
- Line a 7 inch square pan with foil, then butter the foil. Set aside.
- Warm cream and condensed milk till the mixture simmers, but does not boil, about 1 1/2 minutes in the microwave.
- Combine in a saucepan the sugar, water, and corn syrup. Bring the syrup to a temperature of 250 F, stirring constantly until the sugar has dissolved, and then leaving the mixture alone until the temperature has been reached.
- At 250 F, add the cream/milk, and whisk together. The syrup will froth up high, so beware of it spilling over. The temperature will reduce by about 30 degrees once the cream has been added. Stirring constantly so that the bottom of the pan does not scorch, bring the temperature of the mixture up to 244 F, then remove from the heat.
- Quickly pour mixture into the prepared pan. Set aside to cool and set overnight.
- Once set, remove candy from pan, inverting onto a wax-paper on your counter-top. Cut into 1 inch squares or 1 1/2 x 1 inch rectangles. Wrap individually in wax paper. You can dip them in melted chocolate, if desired.