Can you make caramels (like Kraft caramels) at home?!
Caramels
4 1/4 cups granulated sugar
6 cups (3 pints) light cream or half-and-half, divided use
2 1/4 cups light corn syrup
2 teaspoons vanilla extract
1 cup chopped nuts (optional)
Line a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside. Combine sugar and 2 cups (1 pint) of the cream in a large, heavy cooking pot and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly. Add the corn syrup and cook to the soft ball stage (240*F - 115*C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water. Add another 2 cups of cream; continue to cook and stir until the soft ball stage is reached again. Add remaining 2 cups cream; cook and stir until the soft ball stage is reached again. (Each cooking stage takes about 20 to 25 minutes and can burn easily, so keep stirring). Remove from heat and add the vanilla and pecans. Pour into prepared pan. Cool completely. Invert pan; peel off waxed paper and cut into 1-inch pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.
nfd?
Answers: Yes you can.
Caramels
4 1/4 cups granulated sugar
6 cups (3 pints) light cream or half-and-half, divided use
2 1/4 cups light corn syrup
2 teaspoons vanilla extract
1 cup chopped nuts (optional)
Line a 13 x 9 x 2-inch baking pan with lightly buttered aluminum foil. Set aside. Combine sugar and 2 cups (1 pint) of the cream in a large, heavy cooking pot and cook over medium low heat. Stir until the sugar dissolves, cover with a lid briefly to get any sugar crystals off the sides of the pan. Bring to a boil, stirring constantly. Add the corn syrup and cook to the soft ball stage (240*F - 115*C) or until a small amount dropped into cold water forms a soft ball that flattens when removed from the water. Add another 2 cups of cream; continue to cook and stir until the soft ball stage is reached again. Add remaining 2 cups cream; cook and stir until the soft ball stage is reached again. (Each cooking stage takes about 20 to 25 minutes and can burn easily, so keep stirring). Remove from heat and add the vanilla and pecans. Pour into prepared pan. Cool completely. Invert pan; peel off waxed paper and cut into 1-inch pieces. Wrap pieces individually in waxed paper or plastic wrap. Store in covered container at room temperature.
nfd?
http://www.foodnetwork.com/food/show_ea/...
Good Eats
Episode EA1B05
Citizen Cane
Cooking with sugar is not difficult. Alton thinks that chefs make it seem hard so that you are really impressed with dessert when you order it. Well, Good Eats will show how easy and delicious sugar is. Recipes: Caramel Sauce; DooDads; Banana Brulee; Banana Splitsville
To make caramels... YOU MUST HAVE A CANDY THERMOMETER!!!
Then they will turn out perfect!
Ingredients
2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups light cream(2%)
Directions
1. Butter a square 8X8 pan.
2. Combine sugar, corn syrup, butter and half of the cream in a large heavy saucepan.
3. Heat to boiling over medium heat, stirring constantly.
4. Stir in remaining cream.
5. Cook over medium heat, stirring occasionally, to 245 degrees F on a candy thermometer. (Be patient. This takes a while, but to achieve the correct consistency you don't want to reach this point to quickly.) Immediately spread mixture evenly in prepared pan.
8. Cool.
9. Cut into 1 inch squares.
I wrap caramels individually in wax paper strips and refrigerate
If candy sets up to hard in the refrigerator, just allow to set at room temp for about 30 minutes, and it is ready to eat.