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Caramels:
Butter an 8 x 8 inch (20 x 20 cm) baking pan.
In a heavy
medium sized saucepan, stir together the cream, sugars, and salt. Place the
saucepan over medium high heat and bring to a boil, stirring constantly with a
wooden spoon. Once the mixture boils, with a heatproof pastry brush that has
been dipped in warm water, wash down the sides of the saucepan to remove any
sugar crystals that may have formed. Clamp a candy thermometer to the side of
the saucepan. Boil the mixture over medium high heat (do not stir) until the
temperature reaches 245 degrees F (118 degrees C). (If sugar crystals form on
the sides of the pan, wash them down with a heatproof pastry brush that has been
dipped in warm water.)
Remove from
heat and stir in the vanilla extract. Pour the caramel into your prepared pan
and let cool, undisturbed, for at least eight hours, or overnight.
With a sharp
knife, (oiled with a tasteless vegetable oil, like safflower) and with a sawing
motion, cut into squares or rectangles. These caramels can be stored at room
temperature, between layers of wax paper, for several days. Caramels make a nice
gift, especially when wrapped in wax paper or cellophane.
Makes about 48
pieces.
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