Creamy English Caramels

Creamy English Caramels

Makes 1 pound

An English recipe, fairly straight-forward and simple in execution, although it does take time to cook. Be patient and you will be rewarded. Use a candy thermometer for the best results. Note that a 3 quart pan seems awfully large when you put the small amount of ingredients into it - but remember that the caramel will boil up, using most of that extra space, so don’t try to use a smaller pan.

 4

Tbs

unsalted butter       

2

ounces

55

grams

1

cups

sugar   (caster)

10

ounces

285

grams

2

Tbs

corn syrup  (golden syrup)

 

 

10

ml

1

cups 

extra heavy whipping cream (double cream - 35%)

12

fl ounces

350

ml

 

 

 

 

 

 

 

1

tsp

vanilla essence                              

 

 

5

ml

Line an 8" (21 cm) square pan with foil and butter the foil.

Place remaining butter, sugar, syrup and cream in a 3 quart saucepan.
Heat over medium-low heat, stirring until sugar is dissolved.
Boil mixture, stirring occasionally, to 250F  [121C]
Remove from heat.
Stir in vanilla.
Turn into pan.  Cool until set.

The caramels will harden to almost brittle. You can cut it, but it may be easier to break it up into small pieces by removing it from the pan, then hitting it with a small hammer or meat tenderizer. Alternatively, you can firmly hold one edge while banging the other edge against the counter. You may want to place the caramel in a bag first to contain the flying pieces that will result. 

As you eat the caramel, the warmth of your mouth will soften the piece, making it chewable. If you prefer a softer caramel, try Creamy Caramels.

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