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Homemade Caramels-Wow! (and some questions)

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Homemade Caramels-Wow! (and some questions)

Alexandra Eisler | Dec 30, 2005 11:22 AM

I took the plunge last night and made my first ever batch of candy.

I've linked the recipe below, but made a few changes: I had only half the amount of corn syrup called for and substituted Golden Syrup (made from sugar cane), I upped the salt to a very generous teaspoon, omitted the vanilla, and added coarsely chopped toasted almonds after the caramel reached 245. Holy Moly, this stuff is addictive!

One peeve-no indication of time was included, so I was surprised to find almost an hour went by before the final temperature was reached.

Here are my questions: Might the cooking time have been so long due to the humidity? (it was raining last night.)Or does caramel, and candy in general, just take a long time to reach the desired temperature?

I cooled the caramel on the front porch, where it firmed up nicely, but once I cut the pieces, they sort of ooozed a bit out of their nice squares into squarish blobs by the time I wrapped them. Is this to be expected, or should I stick them in the fridge to firm up even more before cutting?

The final report-I'm hooked on candy making! These babies are far better than any commercial product I've tried. In fact, this morning, my 5yo chowpup placed her order for homemade Halloween candy next year, the ultimate declaration of deliciousness!

Link: http://www.nytimes.com/2005/12/21/din...

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