Caramel making is a science and an art. With these three easy tips you will have success every time. If you’ve ever had a batch of caramel not work out, or turn back into a block of sugar instead of a chewy consistency you know what I’m talking about, but there is a simple way to caramel bliss.
Tip #1 Substitute the cream
use sweetened condensed milk in place of cream – this makes it so you will be done in 15 minutes instead of 45 min.
Tip #2 Mix on low heat
Mix your butter, corn syrup, sweetened condensed milk together on low heat. This is important because the ingredients need to be mixed well before you increase the temperature. If you get the mixture on the sides of the pan while the heat is turned up for boiling it will change the chemical reaction in the caramel.
Mix first on low.
Tip #3 Clean the sides of the pan
Before you turn up the heat to medium high, wipe down the sides of the pan with a damp cloth. This will clean off any bits of sugar that may have splattered on the sides and keep all your caramel cooking at the same speed. You know how I said this was a science? What happens is the caramel on the sides of the pan will cook at a higher rate than the caramel in the the mixture, as you stir your caramel the cooked caramel bits on the sides will come off into the mixture and start cooking your caramel at a faster rate and actually cause your caramel to overcook without you realizing it.
Set yourself up for feeling awesome and wipe down the sides of the pan before you turn up the heat.
Homemade Caramels
You will need a candy thermometer
1 cup butter
1 16-ounce pkg (1 1/2 cups) packed brown sugar
1 14-ounce can sweetened condensed milk
1 cup corn syrup (light colored)
1 tsp vanilla (or desired flavoring)
1) Prepare:
if you want to pour into a pan and cut into caramels, line the pan with tinfoil and spray with butter
If you are carameling apples, let it cool slightly in the pan (5-10 min) then dip the apples right in the pot.
When dipping pretzel rods I also dip from the pot. Then I pour the rest onto buttered tinfoil.
2) Combine ingredients
In a heavy 3-quart pot, on low heat, melt butter, add brown sugar, sweetened condensed milk and corn syrup. Mix well, wipe down the sides of the pot and turn to medium high. Cook and stir till the mixture boils being careful to not get any splashing on the sides of the pot. You don’t have to mix fast, just constant.
3) Cook
Clip a candy thermometer to the side of the pot and reduce heat to medium. Continue boiling at a moderate rate. Stirring frequently and controlled (to avoid splashing caramel up the sides.
Cook till the thermometer registers 248°, firm-ball stage (test by dripping some in a cup of cold water, it should hold shape, but remain pliable). This takes about 15 minutes.
4) Remove from heat
Remove from heat as soon as it reaches 248° degrees. Remove thermometer and stir in vanilla (or flavor of your choice)
Now you can dip food in or pour into prepared pan. After it cools, cut into rectangles and wrap into cut pieces of wax paper about 3X the size of the caramel piece and twist the end closed.
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