Food recipes
Classic Cream Caramels
Classic Cream Caramels Ingredients: oil, olive, salad or cooking sugars, granulated syrups, corn, light butter, without salt cream, fluid, heavy whipping salt, table vanilla extract Directions: Line a baking sheet wit...
Classic Cream Caramels
Ingredients:
oil, olive, salad or cooking
sugars, granulated
syrups, corn, light
butter, without salt
cream, fluid, heavy whipping
salt, table
vanilla extract
Directions:
Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
Set aside.
In a 4-quart heavy-bottomed saucepan over medium heat, combine the sugar and corn syrup, and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture without stirring until it registers 305F on the thermometer (about 15 minutes).
Remove the pan from the heat and stir in 1 tablespoon of the butter.
Return the pan to the heat and add the remaining tablespoon of butter, a little at a time, keeping the mixture boiling.
In a 1-quart saucepan over medium heat, bring the cream to a boil.
Slowly add the cream to the caramel mixture and continue cooking until the mixture registers 250F on the thermometer (about 10 minutes), stirring vigorously.
Remove the pan from the heat and let it stand for 5 minutes, then stir in the salt and vanilla.
Pour the caramel into the prepared flan ring and let it sit for 8 hours at room temperature.
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.
Classic Nut Cream Caramels: Add 1 cup roughly chopped nuts to the caramel mixture when adding the salt and vanilla.
Ingredients:
oil, olive, salad or cooking
sugars, granulated
syrups, corn, light
butter, without salt
cream, fluid, heavy whipping
salt, table
vanilla extract
Directions:
Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
Set aside.
In a 4-quart heavy-bottomed saucepan over medium heat, combine the sugar and corn syrup, and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture without stirring until it registers 305F on the thermometer (about 15 minutes).
Remove the pan from the heat and stir in 1 tablespoon of the butter.
Return the pan to the heat and add the remaining tablespoon of butter, a little at a time, keeping the mixture boiling.
In a 1-quart saucepan over medium heat, bring the cream to a boil.
Slowly add the cream to the caramel mixture and continue cooking until the mixture registers 250F on the thermometer (about 10 minutes), stirring vigorously.
Remove the pan from the heat and let it stand for 5 minutes, then stir in the salt and vanilla.
Pour the caramel into the prepared flan ring and let it sit for 8 hours at room temperature.
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.
Classic Nut Cream Caramels: Add 1 cup roughly chopped nuts to the caramel mixture when adding the salt and vanilla.