Monday, December 26, 2011

World's Best Caramels

My mother in law shared this caramel recipe with me a few years ago. It has been a yearly Plastow tradition to make these puppies.  They are so delicious.  I have never tasted anything better.

The first thing you need to do before starting this recipe, is pull out a good book or put on a good movie, cause you'll be at the stove for a while.  They key to making these shine, is the slow process.  Plan on anywhere from 1-2 hours depending on your stove.  Trust me, it's worth it!

The Most important thing to remember...Each pan and thermometer is different, so you'll need to test it out a little to make sure the right temperature to get it to. The best way to check is to drop the mixture into a bowl of ice water and let it sit for a couple seconds until cooled.  Then pull it out and check it's consistency. Too runny, keep it boiling,  just right... it's done, too hard... take it right off the stove and tell them it's supposed to be that way :)

The Worlds Best Caramels

2 c. Sugar
2 C. Whipping cream, not whipped
2 C. Dark Karo Syrup
1 Square unsalted butter

Mix sugar, syrup and 1 c. cream. Stir constantly and boil until it reaches 260 degrees. Set off stove and add 1 cup cream. Stir cream in and boil again but do NOT stir anymore. Get back up to 260 degrees. Take off stove and stir in butter. Pour into buttered cake size pan and let cool. For dipping caramels, you can use the same recipe and steps only stop at 230 degrees at both points instead of 260.

(My pot seems to work better at about 250 degrees instead of 260)

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