Wednesday, December 17, 2008
Christmas Caramels
Mmmmm.....
2 C sugar
2 C Karo
pinch salt
1 stick buddah
2 C evapo milk
1 t vanilla
Candy thermometer
heat-proof pastry brush
small bowl cold water
spoon, fork, long-handled heat-proof spoon
Cut up pieces of parchment about 3-4” x 4-5” [for wrapping]
LIne a 9 x 9 pan with parchment—butter the parchment. Set aside.
Put sugar, salt and Karo into heavy large pot [the weight promotes even heating and the size will be needed as this stuff foams up big when the milk is added]
Stir til mixed well.
Heat over med / med-low [depending on BTUs] to just between soft and firm ball stage [makes the most chewy yet not annoying caramels] 239°-ish
Here’s the tricky part: the next two ingredients must be added slowly so as not to stop the boiling or lower the temp too far. It’s impossible to keep the 239°, but just try to keep it going below boiling.
Drop in butter in little bits allowing to melt
Add Milk [1 can evap. required the supplement of 4 oz heavy cream]
When all the milk/cream is in, settle in: the next goal is to take it s l o w l y back to 239°. It will steadfastly refuse to move for quite a while, then, if you’ve given in and raised the temp on the stove, it will shoot up like rocket fuel and burn itself. A nice kitchen stool helps, here. Go ahead and raise the stove temp a leedle but then settle in and keep stirring. It’ll be about 15-20 mins. Some times more… [don’t ask]
When it reaches the proper temp., add the vanilla and don’t stop stirring. When it has settled down and looks mostly smooth [about a minute] pour it into the buttered, parchmented pan and allow to cool. [hours]
Then butter a pizza cutter, cut little pieces.
If desired, melt some dark, dark chocolate and dip the pieces, letting ‘em set on [yet more] parchment until firm before wrapping.
---
Candy-Making Chart
Thread 223-234° The syrup will make a 2” thread when dropped from a spoon.
Soft Ball 234-240° A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers
Firm Ball 244-248° The ball will hold its shape and flatten only when pressed.
Hard Ball 250-266° The ball is more rigid but still pliable.
Soft Crack 270-290° When a small amount of syrup is dropped into chilled water it will separate into threads which will bend when picked up.
Hard Crack 300-310° The syrup separates into threads that are hard and brittle.
Caramelized Sugar 320-335° Between these temperatures the syrup will turn dark golden, but will turn black at 350°.
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