3 November, 2022
CARAMELSPosted in : Appetizers, Cookies, Desserts, Misc on by : MikeZ
With or without their Chocolate Cover, these bit-sized candies will explode your taste buds.Difficulty: Expert
Servings 64 Pieces
- Heavy 4 Qt. Saucepan
- 8" x 8" Heat-proof Pan
- Double Boiler
- Wax Paper
- Baking Sheet
- 1 cup Butter
- 2 ¼ cups Brown Sugar
- 1 cup Light Corn Syrup
- 1 can Sweetened Condensed Milk - 14 oz.
- 1 tsp. Vanilla Extract
- 1 lb. Milk Chocolate
- 1 Tbsp. Butter
- Line an 8" x 8" pan with Parchment Paper and Grease.
- In a heavy 4 quart saucepan melt butter over medium heat; add brown sugar, corn syrup and milk. Stirring constantly,
- Heat to 242° to 248° F., or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
- Remove from heat and stir in vanilla extract. Pour into prepared pan. Set aside to cool.
- When caramel has cooled and set, turn out onto a greased cutting board using the parchment paper to aid in removing and flipping. Remove paper.
- Cut into bite-sized pieces. Chill in refrigerator until firm.
CHOCOLATE COATING (Optional)
- Melt chocolate with 1 Tbsp. butter in the top of a double boiler. Stir until smooth. Chocolate should reach 110° F. and then cool to 90° F to TEMPER before coating.
- Dip COLD caramel pieces in chocolate and place on wax paper-covered baking sheet to set.
While heating Caramel, watch carefully. An oversized saucepan is needed because the caramel will foam and overflow a smaller pan. DO NOT TOUCH HOT CARAMEL. It sticks and will cause severe burns. Keep everyone away until the caramel has reached room temperature.
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