Soft Caramels from The Culinary Institute of America
From peetabear 15 years ago
- - to make
- Serves 64
this recipe is from The Culinary Institute of America's Baking at Home with The Culinary Institute of America cookbook...the CIA is located in Hyde Park, NY... this is how they describe these caramels...Sinking your teeth into a soft, chewy caramel is an unforgettable experience. Read more The sweet and buttery sensation lingers with each bite, making the amber-colored confection a treat worth sharing. Individually wrapped in twists of waxed paper or colorful cellophane and stacked in festive tins or boxes, homemade caramels are perfect for holiday gift giving. Yum!! See less
Ingredients
- flourless cooking spray for greasing shopping list
- one and three-quarter cups sugar shopping list
- one cup light corn syrup shopping list
- one twelve-ounce can evaporated milk shopping list
- one-half vanilla bean, split lengthwise shopping list
- two-thirds cup heavy cream shopping list
- one tablespoon unsalted butter shopping list
- one and one-half teaspoon salt shopping list
How to make it
- Lightly coat an 8-inch square baking pan with cooking spray. Cut two 8 x 16-inch rectangles of parchment paper. Lay one strip of the parchment in the baking pan, pressing it to the bottom and sides. Lightly coat the parchment with cooking spray. Lay the second parchment rectangle across the pan in the opposite direction to form a cross. Press the parchment to the bottom and sides of the pan and lightly coat with cooking spray. You should have a few inches of paper hanging over each side of the pan.
- Combine the sugar, evaporated milk, vanilla bean, and cream in a 4-quart heavy-bottomed saucepan. Bring the mixture to a boil over medium heat, stirring constantly. Once the mixture begins to boil, add the corn syrup and continue to stir. Cook the caramel until it reaches 230˚F on a candy thermometer, and then add the butter and the salt. Continue cooking and stirring until you reach 238˚F; immediately pour into the prepared pan – do not scrape the caramel from the bottom of the pan. Remove the vanilla bean with the tip of a knife.
- Cool to room temperature. Using the excess parchment paper as handles, lift the caramel slab from the pan and place onto a cutting board. Cut the caramel into squares or desired shapes with a large sharp knife. If the caramel sticks to the knife when cutting, lightly coat the blade with vegetable oil.
- Makes 64 1-inch caramels
The Rating
Reviewed by 8 people-
oh yeah baby !!!!! i love caramels !!!!!!!
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Sounds really perfect!!
ahmed1
in Cairo loved it
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The recipe SHOULD call for ONE HALF teaspoon of salt NOT one and a half teaspoons!! Not to mention, this is NOT the actual CIA recipe. Thanks to this massive misprint, I have a very salty, ruined batch of caramel.
2salty
in loved it
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