Caramels from the Past

Photo: Desiree Louie 

.... thoroughly dissolve the sugar ...

One of Rebecca's students asked for the caramel recipe that Rebecca used to make and give out in class.  Oh, it wasn't the recipe she gave out.  It was the product.

At any rate, Rebecca gave the student the recipe, and then all of the tips that make the recipe work.

For all of you candy makers, the tips are really fun to read.

So here are the "the secret methods and ingredients" to the best caramels ever:

1, Lily White Corn Syrup is what I use (usually on the shelves close to honey, baking goods, etc).

2. 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).

Photo: Desiree Louie

... take to a softball stage ...

3. 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 til 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 til it gets to the temperature you want.

4. 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.

Photo: Desiree Louie 

.... let cool ...

5. 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 carmel 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.

6. 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.

7. 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 scape things off the pot onto the cookie sheet, since you will NOT want to rest the pot against your chest to leverage on this!

Desiree Louie 

.... when cook cut in bitesize pieces ...

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!

And thus endeth Rebecca's best tips and Desiree Louie's fine photos.