Caramels

De Preppy Kitchen · 30 min

Ingredientes

Preparación

1. Lightly butter a 9x13-inch pan, line it with parchment paper leaving overhang on the sides, then butter the paper.
2. In a large heavy-bottomed saucepan (4–5 quart), combine the sugars, corn syrup, butter and salt. Stir constantly over medium heat until melted and just bubbling, about 5 minutes. Brush down any sugar crystals on the pot's sides with a wet pastry brush.
3. While whisking, slowly pour in the cream over about 1 minute. Attach a candy thermometer and boil, stirring constantly, until it reaches 245–248°F, about 20–25 minutes. Test: a drop in cold water should form a firm but still pliable ball.
4. Remove from heat and stir in the vanilla. Pour into the prepared pan and let cool completely, about 4 hours. Optionally, sprinkle flaky sea salt on top after about 30 minutes.
5. To cool faster, refrigerate until firm, then remove the slab about 30 minutes before cutting.
6. Lift the slab out using the parchment, discard the paper, cut into squares and wrap each in wax paper. Store at room temperature for up to 1 month, or refrigerated for several weeks; serve at room temperature.

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