Caramels

Ingredients

• 1 1/4 cups milk

• 1 1/2 cups heavy cream

• 400 grams (2 cups) granulated sugar

• 1 1/4 cups brown sugar

• A pinch of salt

• 2 tablespoons unsalted butter

• 1/2 cup light corn syrup

• 3 tablespoons water

Preparation

1. Butter an 8 inch square baking dish. Line the bottom with a piece of parchment paper with and inch over two sides of the pan.

2. In a medium saucepan over medium-low heat, combine 1 1/4 cups milk, 1 1/2 cups heavy cream, 2 cups granulated sugar, 1 1/4 cups brown sugar, a pinch of salt, 2 tablespoons unsalted butter, 1/2 cup light corn syrup, and 3 tablespoons water. Cook while whisking consistently, until the mixture reaches 245 ºF (119 ºC). This should take 30 to 40 minutes and you should check frequently with a candy thermometer.

3. As soon as the caramel reaches 245 ºF (119 ºC) remove it from the heat. Scrape it into the buttered pan and let cool until it reaches room temperature. Wrap in plastic wrap and refrigerate the whole pan for 2 hours.

4. Remove from the fridge and pull the caramel out of the pan. Cut into bit sized pieces and store in individual pieces of parchment. You can wrap them to look like candies if you are going to gift them. You can also dip them in chocolate and freeze them for a frozen chocolate caramel.

Notes

• Yield: thirty 2-inch caramels