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Ингредиенты
- 1 pt heavy whipping cream
- 1/2 c. whole lowfat milk
- 2 c. sugar
- 1 x and 1/2 c. of light corn syrup
- 1/2 tsp salt
- 1 tsp vanilla extract (to be added at the end of the cooking process)
Инструкции
- Butter your pan Mix the cream and the lowfat milk together in bowl. Pour about half of this to a large heavy pan (I use my pressure cooker). Add in all the other ingredients except the vanilla. Cook over a medium-high to high heat, stir the mix constantly. When mix turns a light caramel color, begin to add in the remainder of the cream very slowly in a thin stream (it's important which the caramel not stop boiling at this point). Cook to a hard, soft ball. (240 - 248 degrees on a candy thermometer). If you use the cool water test (drop a stream of caramel from your wooden spoon into a glass of ice water, pick up the caramel from the bottom of the glass and see if you can roll it into a ball.
- If you can, bite into and see if is hard sufficient to your taste). Start testing the caramel when the bubbles change from the lighter frothy type to the heavy lava-type bubbles. When the caramel has reached the desired stage, add in the vanilla extract and stir in vigorously. Pour the caramel into the pan and cold.
- Remove from the pan, and cut into 1" wide strips. Cut across the strips again so you have about 1" square caramels and wrap each in a 4" square of wax paper. There is a lot of time involved in this from beginning to end, but it's not hard to do, and I've never been disappointed. People will be very impressed when you share them.
- If you've never made caramels before you may want to read this.
- Choosing a pot: you will want to use one which is heavy, and has very tall sides, the caramel boils up to about 3 times it's actual volume during the first part of the cooking process, you'll also want a wooden spoon with a very long handle, or possibly your hand and arm will feel like they are being steam cleaned.
- Start when you can plan on having sufficient time to complete the cooking without distraction, I usually choose a time when all my children are settled down for the night. Since you will be sitting on the counter or possibly standing by the stove stirring for a while, bring a book to read, the cordless telephone, and something to drink, also bring a glass of ice water if you are going to test the caramel with out a candy thermometer.
- If after all is said and done, and you feel the caramel is too soft you can return it to the pan and cook again. I'd probably pour it into jars and hot it up for a treat on ice-cream.
- Makes one 8 x 8 pan, or possibly if doubled a 9 x 13. Recipe is easily doubled. Takes about 45 min, or possibly if doubled, anywhere from an hour to an hour and fifteen min.
