Caramels. If You Dare.

I love traditions, especially around the holidays.  Traditions cause me to do things that I don't do the rest of the year, like fill my refrigerator with enough heavy whipping cream to raise your cholesterol 20 points.

Need 5 pounds of butter?  I've got it. 

10 pounds of sugar?  You bet. 

Let's not forget the cream cheese.  

I even buy a jar of corn syrup (gasp). 

I deep fry things.  

Don't think less of me.  It is all in the name of tradition.  Some people shop on black Friday (and I think they are nutso).  I make treats. 

I remember the celebrations at my Grandma and Grandpa's house, when my younger cousins stole olives off my plate and ate all the good homemade treats.  Three of those boys grew up to be football players (and a couple of them are Marines), so I guess they needed the calories more than me.  I forgive them.  Grandma started packing each family their own box of goodies so the grand kids didn't have to fight over them on Christmas day.  It was a good idea.  


My great aunt Ella made krumkake, rosettes, chocolate-peanut butter balls and other glutenous treats for our family.  Christmas just wouldn't be the same without me burning my fingers on the krumkake iron or in the hot oil of the rosettes.   I hope my little Ella makes them someday.  I also hope she won't burn herself as often as I do.  


I hadn't gone to my treat making place yet this season, until my friend asked for a play-by-play blog for caramels that she must have eaten years ago (back in my Minnesota nursing days).  She was likely kidding in her request, but I am always happy to oblige in the cooking arena.  


There are a few things I must warn you about in regards to caramels:
1.  You will eat them and likely gain weight if you make them.  
2.  They are not "healthy" for you (just in case you were confused).
3.  They are easy to mess up - despite people who claim "fool-proof" recipes.
4.  They can be expensive, especially if you mess up (aka - make a batch that requires emergency dental work) and have to make more.  
5.  Don't make them the day before you need them, in case #4 happens.  
6.  They are not a great project with kids - too hot to be safe, and kids (or significant other, or dog, or cat) will likely distract you at the critical moment causing #4 to happen.

Are you still with me? 

Here's what you need:
1 hour for cooking.  2+ hours for cooling.  1 hour for cutting/wrapping.  

1 stock pot (preferably non-stick)
1 12x16 sheet pan (you can use smaller - caramels will be thicker)
1 good candy thermometer
wooden spoon
aluminum foil or parchment paper
chefs knife 
cutting board
waxed paper
scissor  


Ingredients:
3 cups sugar
1 1/8 cups light corn syrup
1 1/2 sticks unsalted butter (plus some for buttering pan)
3 cups heavy cream - divided

Line your pan with foil (or parchment paper) and butter.  Place next to the stock pot on a cooling rack.  This pan will be very hot once caramels are in- so make sure it is in a safe place.  

Stir sugar, corn syrup, butter and 2 1/2 cups cream in the pot.  Set the heat to medium and bring to a rolling boil for one minute. 

Stir in remaining 1/2 cup of cream and watch it boil up!  Excitement!  This is why you need a stock pot......

 

It will change from white, to a lovely caramel color.  Yummy. 

 


Continue to cook over medium heat, stirring occasionally, until your thermometer reads 244 degrees.  This may take about 30 minutes of boiling.  You could do the traditional "drop 1/2 tsp or caramel in to ice water and should form a hard ball" to see if the caramel is ready. But, frankly, this method never does it for me.  I like the thermometer.  So there. 

  ***The heating process isn't steady, so watch your thermometer carefully.  If you hang out around 220 for a long time, try raising your heat on the stove by one notch.  Once you reach 240 - be ready to go and watch like a hawk (remember #4 above?).  

As soon as the temp is right, pour it immediately in your buttered pan.  Allow to cool in a safe place.  Resist the temptation to eat one and burn your mouth.  Just eat the pan drippings once they have cooled.  Yum.  

Cut squares of waxed paper (about 3x4 inches).

  ***Caramels can be any size you like.  I prefer the size that can be popped in the mouth all at once, so I don't have to take a bite and have caramel hanging on my lip like my daughter. 

Once completely cooled, dump entire slab of candy on to a cutting board.  Or, if you have smaller cutting boards, cut into a few large pieces that will fit on your board. (This part isn't pictured as described above because I told my hubby that he needed to do the cutting.....and this is how he did it.  I don't turn down good help).   Removing the caramels from the pan allow you to cut easily with a chefs knife and avoids the awkward moment of your friends chewing on foil while eating your caramels.  

Roll the candy in waxed paper and then go impress your friends.

  ***If you plan to wait to cut and wrap them, just wait until they are completely cooled, cover in plastic wrap and get to them another day.  

I wish you happy caramel making.  And a wonderful sugar high.