Caramel Truffles Tested Recipe

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What are your favorite brand of caramels? Mine are Werther's Original Chewy Caramels. Oh, how I love their smooth and creamy texture and that they are soft yet still have the right amount of 'chew'. While I had been content for years buying caramels, one day I decided to try making my own. The recipe I was most pleased with comes from a wonderful book called "Baking From The Heart" by Michael J. Rosen. These caramels are delicious; made with a boiled mixture of cream and brown and white sugars, they are soft and chewy with a smooth and creamy texture. I like to cut them in long thin strips, wrap the strips in wax paper, and twist the ends. These would be great for gift giving or you may want to make a batch or two for your next bake sale.

I know I am repeating myself, so if you have read the head note for the Maple Pecan Caramels, you can skip this part and go straight to the recipe. Caramels are about boiling white and brown sugars, along with some heavy cream, and with that comes the problem of sugar crystallization. Luckily there are a few precautions you can take to help prevent this from happening. But first, let's talk about equipment and that you should never make candy on a humid day unless you have adequate air conditioning. The equipment; it is important to use a heavy duty saucepan so the candy will not scorch under high temperatures. Be sure to use a wooden spoon to stir the syrup as the sugar crystals will not stick to wood as easily as they will to metal. And most importantly, buy a good mercury candy thermometer with a metal clip so you can fasten it to the side of the pan. When using a candy thermometer make sure the bulb of the thermometer does not rest on the bottom of the pan as this can cause an inaccurate temperature reading. It is also important to read the temperature at eye level and you may have to wipe the steam off the thermometer first in order to read the numbers. If you think your candy thermometer may be inaccurate, you can test its' accuracy by placing it in a saucepan of boiling water. The temperature should read 212 degrees F (100 degrees C). If you find your thermometer is off by a degree or two, simply adjust your recipe to take this into account. Another thing about candy thermometers are that they are fragile so after each use place in hot water (not cold) to dissolve the sugar coating. Never place a hot thermometer into cold water as this can cause it to break. And be sure to store your thermometer away from other kitchen utensils so it won't get banged around. Lastly, cleaning the saucepan can be a problem. The best way to remove all that hard caramelized sugar is to fill the saucepan with water and bring it to a boil. Turn off the heat and let it sit until the sugar dissolves.

Now, the important part. To prevent sugar crystallization, which means your caramels will have a grainy texture, make sure to stir the ingredients constantly until they reach the boiling point. (This ensures that the sugars have completely melted.) Brush down the sides of the pan, with a heatproof pastry brush that has been dipped in warm water, to remove any sugar crystals that may have formed on the sides of the saucepan. Clamp a candy thermometer to the side of the saucepan. Do not stir the boiling syrup, just brush down the sides of the pan, with a heatproof pastry brush that has been dipped in warm water, to remove any sugar crystals that may have formed on the sides of the saucepan. Watch the caramel closely and remove from heat once it reaches 245 degrees F or 118 degrees C. Stir in the vanilla extract and pour into your prepared pan. Let it cool undisturbed, at room temperature, for about eight hours or until set. Then cut into squares or rectangles. Caramels can be stored in an airtight container at room temperature.

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. Preparation time 40 minutes.

Sources:

Rosen, Michael J. Baking from the Heart. Broadway Books. New York: 2004.

Caramels:

1 1/2 cups (360 ml) heavy whipping cream

1 cup (200 grams) granulated white sugar

1 cup (210 grams) packed, light brown sugar

2 teaspoons kosher salt

2 teaspoons pure vanilla extract