These caramels are one of my favorite confection. I remember making lots of caramels at the Wynn Casino in Las Vegas, as the assistant chocolatier. We used to make White Chocolate Lime, Fleur de Sel, and Vanilla Caramels. We used to make the caramels in a beautiful copper pot. Oh the toys I miss if only I had an unlimited supply of kitchen toys.
I tried using agave instead of the corn syrup and it took longer to cook and the texture was different. I could not get it to harden up and it took twice as long but had a rich intense caramel color. It does work!
Let’s try it.
1.)Prepare your sheet tray with parchment or a silpat and set aside.Combine the cream, sugar, butter, and corn syrup in a large pot. It will triple in volume while cooking then reduce a lot so make sure you have a BIG pot. Put on the stove stirring until the sugar dissolves on medium heat.
2.)Stir occasionally until the temperature reaches around 240F then check the consistency with ice water.
3.)Keep stirring it will begin to get darker. A beautiful caramel color.
4.)Once the temperature is at 240F reduce the heat to medium low and drop a small amount of the caramel in ice water. You want it to firm up enough that it will hold it’s shape. Most likely it is too soft at 240F but check it often so it does not turn into toffee.
5.)You should be able to form a nice caramel ball with your hands. Take off the heat and add your salt.
6.)Pour out on a silpat or parchment lined sheet tray. Let sit for 24 hours then cut into squares 1″ X 1″ then top with a little more salt.
7.)Wrap the caramels in either wax paper, parchment or plastic wrap. They will keep for up to three weeks.
If by chance the caramel is too soft you can put it back on the stove and cook it more on low heat.If you accidentally cook it too long and it turns into toffee you can add about 1/2 cup of cream to the caramel mixture and place it back on the stove on low heat. Until the cream is mixed in.
If you wanted vanilla caramels instead leave out the salt and add 1 vanilla bean scraped.
[yumprint-recipe id='13']Now it is time to share these caramels with all my friends.