Butterscotch Caramels Recipe
Candy Recipes, Truffle Recipes and Fudge Recipes
Easy and Delicious Gifts From Your Kitchen
1/2 pound unsalted butter cut in small pieces (1 cup)
1 1/2 cups light corn syrup
1 cup dark corn syrup
1 cup heavy cream
3/4 cup firmly packed brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
Generously butter a 13-by-9-inch metal baking pan. In a large heavy
saucepan, combine the butter , light and dark corn syrup, cream,
brown sugar and granulated sugar. Cook over moderate heat, stirring
to dissolve the sugar. Using a pastry brush dipped in warm water
brush down the sides of the pan twice to prevent crystallization.
Raise the heat to moderately high and place a candy thermometer in
the pan. Continue to cook, stirring constantly, until temperature
reaches 248ºF. about 20 minutes. Remove the pan from the heat,
quickly stir in the vanilla.
Pour the caramel in the prepared pan. Let cool to room temperature
on a rack. at least 2 hours. Remove the caramel from the pan. Oil
the blade of a chef's knife. cut the caramel crosswise into thirteen
strips, then cut each strip into nine pieces. Arrange the caramels,
without touching one another, between sheets of waxed paper or wrap
the caramels individually in waxed paper'
NOTE: Store caramels in airtight container for up to two weeks.
Source of Recipe: Food and Wine Cookbook
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