November 26, 2008

Soft Caramels

(they will melt in your mouth and won't stick to your teeth)

2 cups whipping cream
1/2 cup sweetened condensed milk
2 cups light corn syrup
1/2 cup water
2 cups sugar
1/2 cup butter

Butter a 9-inch square baking pan; set aside. In a 1-quart saucepan, combine cream and milk.
Place over low heat and let warm but do not allow to boil while cooking sugar.
In a 4-quart saucepan, combine corn syrup, water and sugar. Place over high heat and stir with a wooden spoon until well-mixed.
If sugar crystals are present, wash down sides of te pan with a wet pastry brush.

Clip on candy thermometer. Reduce heat to medium. Bring to a boil and cook to 250F (120C) or hard ball stage. stir in butter and warm cream-milk mixutre. Temperature will decrease. Stirring constantly, continue cooking over medium heat until thermometer reaches 244F (120C) or firm-ball stage. Pour into prepared pan. Cool overnight. Cut in 1 inch squares. Wrap in waxed paper of dip in tempered chocolate. Makes 81 pieces.

From Emily Veenendaal