Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Recipe by MyRecipes March 2011

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Credit: Ryan Benyi; Styling: Stephana Bottom

Recipe Summary test

prep:
10 mins
cook:
45 mins
cool:
4 hrs
total:
4 hrs 55 mins
Yield:
about 50 pieces
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Line a 9-by-13-inch baking pan with heavy-duty foil, allowing ends to overhang by 1 inch.

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  • In a large, heavy pot, combine sugar, 1 cup cream, corn syrup and butter. Cook over medium heat, stirring, until butter has melted and sugar has dissolved. Increase heat to high and bring to a boil. Cook, without stirring, until mixture reaches 248°F on a candy thermometer, 25 to 30 minutes.

  • Combine remaining 1 cup cream and vanilla; carefully pour into caramel mixture (be careful, as mixture may bubble up). Cook until mixture returns to 248°F on candy thermometer, about 10 minutes. Pour into lined baking pan. Sprinkle with coarse salt, if desired. Cool slightly, then cover with plastic wrap and let stand at room temperature for at least 4 hours or overnight.

  • Place a sheet of parchment on a countertop and turn slab of caramel out onto parchment. Peel off foil. Cut slab crosswise into 10 strips, then cut each strip into 5 caramels.

  • Note: Nutritional analysis is per piece.

Nutrition Facts

107 calories; fat 7g; saturated fat 5g; carbohydrates 11g; cholesterol 23mg; sodium 6mg.
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