Absolutely Divine Caramels Recipes

ABSOLUTELY DIVINE CARAMELS

Steps:

• Butter your pan. Mix the cream and the milk together in bowl. Pour about half of this to a large heavy pan (I use my pressure cooker). Add all the other ingredients except the vanilla. Cook over a medium-high to high heat, stir the mixture constantly. When mixture turns a light caramel color, begin to add the remainder of the cream very slowly in a thin stream (it's important that the caramel not stop boiling at this point). Cook to a firm, soft ball. (240 - 248 degrees F on a candy thermometer). If you use the cold 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 firm enough 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 the vanilla extract and stir in vigorously. Pour the caramel into the pan and cool. 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. cook's notes 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 that 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 your hand and arm will feel like they are being steam cleaned. Start when you can plan on having enough 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 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 warm it up for a treat on ice-cream.

DIVINE CARAMEL SAUCE

Steps:

• In 2-quart saucepan, heat corn syrup, brown sugar and butter to boiling over low heat, stirring constantly. Boil 5 minutes, stirring occasionally.
• Stir in whipping cream; heat to boiling. Cool about 30 minutes. Serve warm. Store covered in refrigerator up to 2 months. Reheat slightly before serving if desired.

CARAMELS

Steps:

• Grease a 12x15 inch pan.
• In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
• Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.