Prep 10 mins
Cook 20 mins
I adopted this recipe in a whirlwind zaar adoption in September 2006. I myself haven't made them but as soon as I do will update the description.
- Dissolve over a medium low heat in a large, heavy pan stirring until the mixture boils: 2 cups sugar, 2 cups dark corn syrup (I have used a combination of both dark and light, too), 1 cup of butter (no substitutes) and l cup of cream Cook over medium heat, stirring constantly to 240 degrees.
- Remove from stove and gradually add l more cup of cream.
- Return to heat and cook until 244-246 degrees.
- Pour mixture at once without scraping (makes it tough) into a buttered 9x13 pan.
- Cool about three hours until fairly firm.
- Invert onto cutting surface and using a thin, sharp knife (I use a chef's knife) cut into one inch pieces.
- Wrap in pieces of waxed paper.
After tasting heavenly homemade caramel in Ouray, CO at a place called Mouse's, I embarked on a caramel quest of my own. After much experimentation with recipes and technique, this recipe was my family's favorite. A candy thermometer is a MUST. And you MUST calibrate it. (Get a pot of water to a rolling boil and take the temp of the water about 1/4"-1/2" off the bottom of the pan. The thermometer should read 212 degrees F. If yours doesn't, then adjust accordingly. I use a crazy "string and tape" setup to keep my thermometer in position when making my caramel.)Here are my hints for this recipe. 1) I used pure cane sugar, Karo dark corn syrup, and heavy whipping cream that was pasteurized as opposed to ultrapasteurized. (Tastes better to me.) 2) Use an old heavy pan instead of you new sleek non-stick ones to prevent scorching. 3)Put the butter in the heavy pan and melt it first. Then roll it around to butter the sides of the pan before adding the rest of the ingredients. 4) I put in all the ingredients at once. Then cooked stirring constantly until the whole surface is a rolling boil. This takes awhile--like maybe 15-20 min. After that, I stir occasionally but not constantly. 5) I cooked it to 240 degrees (which reads as 235 on my thermometer) for a soft caramel. This might need to be adjusted for your altitude. 6) Line the 9X13 pan with parchment paper. I use clothespins clipped to the edges to keep the paper from "popping out". That way you can lift the whole thing out and onto a cutting board to cut it. 7) Let it cool more than 3 hours before cutting. More like 6 hrs. Do not put in the frig to cool or it will be sticky. 8) The recipe can be halved and put in an 8X8. It's a good way to perfect it before you make the "Big Batch". This all sounds more complicated than it is. Good luck and enjoy sharing!
This is BY FAR the BEST caramel recipe I have ever tried. I will never try a different recipe again. It tastes like a professional candy maker did it, but no...it was me. Thank you so much for posting this recipe. A candy thermometer is a must with this and any other candy recipe to get it perfect every time. A true winning recipe, blue ribbon in my book!
Great flavor, the first time I used Turbinado (slightly processed) sugar, which gave it an excellent richness. The second time, I used plain white sugar. Mixture didn't thicken to a candy consistency. I poured it over apples and kettle corn, and my family had a blast. You also didnt specify how long to cook it each time. An estimate would be helpful for those who haven't had experience making candy or those without a candy thermometer.