Candy for Christmas

Caramels

2 cups white sugar           1 ¾ cups white syrup
2 cups heavy cream         1 cup butter
Pinch salt                         1 tbls. vanilla

A student of Rebecca's emailed her to say that the best caramels she had ever tasted were the ones that Rebecca would bring to class, and could she have the recipe.

So above is the short version of the longer verions to which you can link here:  Caramel Recipe.  And a big thank you to Edmonton Relief Society Candy Makers who passed this recipe on to so many people.

Rebecca is not in the candy-making mode right now, but she does have some tips to add to the ones you will find out on the link:

Yes, to using Lily White Corn Syrup (usually found on the shelves close to honey, baking goods, etc). 

I use a teflon coated pan with straight sides (so I can clip a $10 candy thermometer on the side of the pan, so it will rest in the liquid and not touch the bottom of the pan).
The secret? Put the cream, sugar, butter and syrup in the pan, and heat it SLOWLY, stirring regularly until the sugar has really dissolved. I can usually tell if I am using a wooden spatula to stir, because you will sort of FEEL the scratchiness of the sugar until then. Once the sugar is well and truly dissolved, then you turn up the temperature until it comes to a boil. (not splattering you… but it will be boiling). Then you stop stirring, and just let it do its magic until it gets to the temperature you want. 

You really can do experiments here. If you stop it at a lower temperature, you will end up with the most delicious pancake syrup ever. Higher than that, and you will have a runny caramel. Higher still, and the caramel will firm up, and if you go even higher, it will be hard enough to be more like a peanut brittle.

I use a good cookie sheet (one that does not also get used for chicken fingers), and prepare it by rubbing it with butter first. That will help get the caramel off the sheet later. I also place the cookie sheet on a wooden cutting board on the counter, so I don’t worry about it being too hot, or burning my fingers when moving it before cool. 

Add the vanilla at the last minute before taking it off the stove, and give it a quick stir (it will start bubbling up when the vanilla hits the surface. Then I take two good oven mitts, and til the pot over the sheet, so the caramels pours onto it….I often get one of the boys to help scrape things off the pot onto the cookie sheet, since you will NOT want to rest the pot against your chest to leverage on this! Been there done that. Ouch. Truth is, you can’t go wrong. No matter what you do, it will be an interesting experiment. 

And then try it again!

Rebecca