Vanilla caramels

wrapped caramels

Once a year I make caramels. This year they were so popular, I had to make a 2nd batch. When I lived in San Francisco back in the late 90s, I actually made a living making  caramels. All kinds – vanilla, nutty, chocolaty, licoricy and salty. Yummy days.

Note: It’s a lot of sugar and quite an exception, but hey it’s christmas time!

This recipe requires a candy thermometer

  • 2 1/2 cups /  560 gr sugar
  • 1 1/2 cups / 3,5 dl heavy cream
  • 1/2 cup / 1,5 dl sweetened condensed milk
  • 3/4 cup / 1,75 dl light syrup
  • 4 oz / 110 gr butter, cut in cubes
  • 1/2 tsp salt
  • 1 tsp vanilla extract

Procedure

  1. Coat a 9 x 13 inch baking pan with parchment paper.
  2. In a medium size saucepan combine sugar, syrup, sweetened condensed milk and cream and bring to a boil over high heat until the temperature reaches 233F/111C stirring occasionally. This takes about 10 minutes.
  3. Add butter and salt stirring constantly until the temperature reaches 244F/118C. Another 7 minutes.
  4. Remove from the heat and add vanilla extract. Distribute the vanilla well and pour into the prepared pan.
  5. Let cool at room temperature over night.
  6. Lift parchment paper and transfer the caramels to a cutting board.
  7. Using a sharp knife cut the firm caramel into squares and wrap in waxed paper or parchment paper. Store at room temperature.

Homemade vanilla caramels make a great gift. Merry Christmas!

caramels

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