Preparing the Caramel Mold and Making the Sugar Syrup
- 1Line a baking dish with greased parchment paper. You’ll need a mold to help form the caramels, and an 8-inch by 8-inch (20 cm by 20 cm) or 9-inch by 9-inch (23 cm by 23 cm) baking dish works best. To keep the caramels from sticking to the dish, line it with parchment paper so the excess hangs over the edge. Next, spray the sides of the dish and the paper with nonstick cooking spray.
2Heat the butter, cream, and salt in a pot. In a small sauce pan, combine 1 cup (237 ml) heavy cream, 4 tablespoons (454 g) unsalted butter, and ¼ teaspoon (4 g) salt. Heat the ingredients over medium heat until the butter melts completely. It should take approximately 5 minutes. Remove the saucepan from the heat, but keep it close by.
- If you don’t have parchment paper, you can line your baking dish with foil instead.
- You can substitute butter for the cooking spray, but be careful not to apply too much.
3Mix the sugar, corn syrup, and water in a sauce pan. In a larger sauce pan, combine 1 ½ cups (300 g) granulated sugar, ¼ cup (60 ml) corn syrup, and ¼ cup (59 ml) water. Stir the mixture gently to moisten the sugar and form a thick paste.
- Cutting the butter into pieces can help it melt more quickly.
4Cook the sugar syrup. Clip a candy thermometer to the side of the pan so you can monitor the mixture’s temperature. Next, place the sugar mixture on the stove at medium to medium high heat. Allow the syrup to come to a boil without stirring it at all. Let it cook for approximately 5 to 10 minutes or until the mixture reaches approximately 320 degrees Fahrenheit (160 degrees Celsius).
- Wipe down the sides of the pan to ensure that there are no sugar crystals above the surface of the sugar mixture before heating it. You can use a damp paper towel or pastry brush to wipe away the sugar.
- Don’t try to combine your ingredients in a small sauce pan. The sugar will triple in size when you eventually add the cream so it can overflow if you use a smaller pan.
- At 320 degrees Fahrenheit (160 degrees Celsius), the syrup will darken, taking on a golden color. You may also notice that it starts to smell like caramel.
- Don’t allow the mixture to go above 325 degrees Fahrenheit (163 degrees Fahrenheit) or it may burn.
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Source: wikihow. com