Zutaten für Cream Caramels
- 1 1/2 cups granulated sugar
- Light Corn Syrup
- 1/2 cup (1 stick) unsalted butter
- Light Cream
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Zubereitung von Cream Caramels
- Grease and flour an 8x8 inch baking pan. (This helps prevent sticking)
- In a large, heavy-bottomed saucepan, combine the granulated sugar, light corn syrup, unsalted butter, and 1/2 cup of the heavy cream.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture comes to a rolling boil. (Be patient, this takes time!)
- Reduce heat to medium-low and continue to stir frequently. (This prevents burning).
- Gradually whisk in the remaining 1/2 cup of heavy cream. (This will create a smoother caramel)
- Continue cooking, stirring occasionally, until the mixture reaches 245°F (118°C) on a candy thermometer. (This is the soft-ball stage)
- Immediately pour the caramel into the prepared pan and spread evenly.
- Let the caramel cool completely at room temperature, then refrigerate for at least 2 hours to firm up. (Refrigerating will help the caramels to set)
- Once firm, cut the caramel into 1-inch squares.
- Wrap each caramel individually in wax paper strips and store in an airtight container in the refrigerator. (Keeping them cold helps to preserve the freshness and texture)
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
31g
Fat
9g
Carbs
3g
