Tips for making homemade caramel?!
Answers: does anyone have tips for making good homemade caramel?
1 cup heavy cream
1 cup sugar
1/2 cup corn syrup
1/4 teaspoon salt
4 tablespoons butter, plus extra for greasing
1/2 teaspoon vanilla
a 10-inch-square pan
waxed paper
a heavy, tall-sided saucepan
a candy thermometer
(Be sure to use a larger saucepan than you think you will need, one with tall sides. Because this recipe has cream in it, it will tend to bubble up a lot.)
1. Prepare your pan by greasing it with butter and/or lining it with waxed paper.
2. Place all ingredients except for the butter and vanilla into the saucepan.
3. Stir the mixture over medium heat with a wooden spoon until the sugar dissolves.
4. Add the 4 tablespoons of butter and stir until it melts and is well-incorporated and the mixture begins to boil. Then cook without stirring until the syrup is above 248° F, the firm-ball stage.
5. Add the vanilla, mix well, then pour the mixture into the pan.
6. Allow to cool, then cut into 1-inch squares.
7. Store in an airtight container at room temperature, between layers of waxed
2 c. sugar
2 c. half and half, divided
1/2 c. butter (do not use margarine)
3/4 c. corn syrup
Melt butter in a large, heavy saucepan. Add 1 c. half and half, corn syrup and sugar. Cook over medium high heat, stirring frequently, until the mixture comes to a boil. Add remaining 1 c. half and half. Reduce heat to medium and cook, stirring frequently, to firm ball stage. (This will take a while. Mixture will get really bubbly and foamy before it starts to thicken and turn color.) Let cool and shape into balls to dip, or pour into a 8" square pan, lined with buttered foil. Let cool, remove from pan and cut with a buttered knife or pizza cutter into squares to dip in melted chocolate.
This place has information for candy,cakes and stuff
http://www.wilton.com
those are some wonderful recipes! a tip I could offer is to use a good candy thermometer to make sure it gets to the right tempeture. it takes the stress out of it for me. also, make sure you let it cool a bit so it thickens to the cosistency you want for what you are making. i use mine for caramel apples, so i always let mine cool about 10 minutes so it isn't too runny and coats nicely.