Salted Caramels Recipe

Homemade Caramel Candy (Soft and Chewy) Our …

WEBDec 8, 2020 · Increase the heat to high and bring the sugar mixture to a boil. Once boiling, reduce the heat to medium low and let the sugar …

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1. Line the baking dish with parchment paper, leaving enough hanging over two opposite sides to easily lift the cooled caramels out of the pan. Liberally grease the parchment with butter or cooking spray.
2. Combine the white sugar, brown sugar, corn syrup, heavy cream and butter in a 6-quart dutch oven or other heavy bottomed pot. Heat over medium heat and stir constantly until all ingredients are melted and blended together.
3. Affix a candy thermometer to the side of the pot, roughly 1" above the bottom of the pot. Postion the thermometer so that it's submerged below the surface of the caramels throughout the cooking process. Increase the heat to high and bring the sugar mixture to a boil.
4. Once boiling, reduce the heat to medium low and let the sugar mixture simmer with slow, medium-sized bubbles until the candy thermometer reaches 245-250°F. Stir every 10 minutes. It will take 40-45 minutes to reach the correct temperature. NOTE: watch the thermometer carefully after it reaches 230°F, as the temperature increases pretty quickly after that point.

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The BEST Salted Caramel Sauce (So Easy!) Averie Cooks

WEBJun 9, 2014 · Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably. Optionally, and very …

1. In a medium to large saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
2. Allow the mixture to boil for 5 to 12 minutes, or as necessary, for it to turn caramel-colored, at which point it will likely be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn. Super stinky and you’ll have to start over. Throughout the boiling time, you can swirl the pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce.
3. As soon as the sauce has turned caramel-colored, reduce the heat to low.
4. Very carefully and slowly, add the cream. Stand back because mixture will bubble up considerably.

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