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Soft Caramels
by
Sadie
Calificación: 4.0
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.%20Also,%20in%20order%20for%20the%20caramel%20not%20to%20scorch,%20remember%20to%20cook%20the%20caramel%20over%20medium-low%20heat.%20This%20requires%20time%20and%20patience%20because%20the%20caramel%20won't%20cook%20as%20quickly%20as%20at%20high%20heat,%20but%20trust%20me,%20unscorched%20caramels%20are%20worth%20the%20wait!%20This%20really%20does%20take%20a%20long%20time,%20almost%20an%20hour.%20Make%20sure%20when%20you%20stir%20in%20the%20vanilla%20that%20your%20spoon%20doesn't%20touch%20the%20bottam%20of%20the%20pan.%3C/p%3E%3Cp%3E*Finally,%20when%20pouring%20the%20caramel%20onto%20a%20buttered%20baking%20sheet,%20do%20not%20scrape%20the%20caramel%20from%20the%20bottom%20and%20sides%20of%20the%20pan.%20Simply%20turn%20the%20pan%20and%20let%20the%20cooked%20caramel%20roll%20out%20onto%20the%20baking%20sheet%20-%20when%20it%20has%20stopped%20flowing%20out,%20stop%20pouring%20and%20resist%20the%20temptation%20to%20scrape%20up%20the%20caramel%20stuck%20to%20the%20sides%20and%20bottom.%20You%20don't%20want%20the%20icky%20stuff%20left%20over%20on%20the%20pan.%3C/p%3E%3Cp%3EButter%20the%20sides%20and%20bottom%20of%20a%209X13-inch%20pan.%20Set%20aside.%3C/p%3E%3Cp%3EIn%20a%20medium%20heavy%20saucepan,%20add%20sugar,%20corn%20syrup,%201/2%20can%20sweetened%20condensed%20milk,%20salt%20and%20butter.%20Over%20medium-low%20heat,%20stirring%20constantly%20to%20ensure%20the%20sugar%20is%20completely%20melted,%20bring%20the%20mixture%20to%20a%20boil%20and%20add%20the%20rest%20of%20the%20sweetened%20condensed%20milk%20when%20it%20begins%20to%20boil.%20Insert%20the%20candy%20thermometer%20and%20clip%20onto%20your%20pan%20at%20this%20point.%20Once%20the%20second%20half%20of%20the%20condensed%20milk%20has%20been%20added%20and%20the%20mixture%20is%20boiling%20again,%20stop%20stirring%20to%20prevent%20sugar%20crystallization%20(which%20means%20the%20caramels%20will%20have%20a%20grainy%20texture).%20Boil%20the%20mixture%20still%20at%20medium-low%20heat,%20without%20stirring%20until%20the%20mixture%20reaches%20the%20soft%20ball%20stage%20on%20a%20candy%20thermometer%20(234%20degrees%20F).%20If%20you%20like%20your%20caramels%20a%20bit%20firmer,%20you%20can%20cook%20them%20up%20to%20248%20degrees%20F,%20which%20is%20firm%20ball%20stage%20but%20I%20prefer%20mine%20really%20soft%20(I%20will%20warn%20you%20that%20most%20people%20find%20this%20stage%20a%20bit%20too%20soft%20so%20use%20your%20best%20judgment%20and%20preference).%20When%20the%20caramel%20reaches%20the%20right%20temperature,%20immediately%20remove%20the%20pan%20from%20the%20heat%20and%20stir%20in%20the%20vanilla%20and%20toasted%20pecans%20(if%20using).%20Carefully%20pour%20the%20hot%20mixture%20into%20the%20prepared%20pan%20without%20scraping%20the%20bottom%20and%20sides%20of%20the%20pan.%20Let%20the%20caramel%20cool%20completely%20before%20cutting%20into%20squares%20and%20wrapping%20in%20waxed%20paper.%3C/p%3E%3Cp%3E*%20I%20cooked%20mine%20until%20about%20240%20degrees%20F%20and%20they%20are%20the%20absolute%20perfect%20softness.%20Not%20too%20hard,%20not%20too%20soft,%20just%20right.%3C/p%3E){kind=link}