Creamy Caramels

Source:BA 12/88

Rich and creamy caramels made special with toasted walnuts (or other nuts of your choice). It takes a while to make, but seems to be worth it. I’ve been making these caramels since 1988 and have not had any complaints yet. I also use these caramels to make caramel sauce by adding a small bit of milk or cream with a handful of them in a glass cup and heat in the microwave. Stir until smooth and serve over vanilla ice cream with chopped nuts. Yum!

1½	cup	half & half (light cream)	12	fl ounces	350	ml
1½	cup	whipping cream	12	fl. ounces	350	ml
1½	cup	sugar (caster)	10½	ounces	300	grams
½	tsp	salt			2.5	ml
1⅓	cup	corn syrup (golden syrup)	11	fl. ounces	325	ml
2	tsp	vanilla			10	ml
1	cup	walnuts, toasted and coarsely chopped	4	ounces	115	grams

Line 7" x 11" (18x28 cm) pan with foil. Butter the foil.
Combine half & half and cream in a 4 cup [1 liter] measure.
Mix sugar, salt, corn syrup and 1 cup [250 ml] of the cream mixture in a heavy 4-quart [4 liter] sauce pan.
Cook over medium-high heat, stirring constantly, until syrup reaches 234°F [112°C] (soft ball).

Add 1 more cup [250 ml] of cream mixture and stir until mixture again reached 234°F [112°C].
Add remaining cream and stir until mixture reaches 250°F [121°C] (hard ball).
The entire process could take up to 1 hour.

Remove from heat and stir in the vanilla and nuts.
Pour into pan and cool until set.
Cut into 1" (2.5 cm) pieces and wrap in plastic wrap.

Creamy caramel

Quick tip for use in Germany:
In Germany there is a product called Karamella which I believe is caramelized inverted sugar. It is similar in function to corn syrup but a bit sweeter. For quick caramels, cook together 200g Karamella, 200g schlagsahne (whipping cream with 35% fat) and 3 packets of vanilla sugar. Boil on medium high heat for about 15-20 minutes or until the desired consistency (test with a drop of the syrup in cold water). Pour into a pan lined with buttered foil and let cool.

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