Caramels are one of those things that people believe are difficult to make, but they really aren’t. All you really need is a good digital thermometer and a careful eye. Caramels are another great way of experimenting with flavor infusions. Steeping something in the cream (such as an herb, mushrooms, spices, etc) will result in a unique flavor. Once you get the hang of the basic recipe try doing something different like apples, cinnamon, maple or something a bit more unusual like cayenne! This recipe was adapted from Heston Blumenthal at Home.
- 400g heavy whipping cream
- 380g whole milk
- 380g sugar
- 375g liquid glucose
- 300g butter
- 15g Kosher salt
- Line a 9″x9″ baking dish with parchment paper leaving plenty of overhang on the ends
- Pour the whipping cream in a small pot and warm over low heat
- In a stainless steel pot combine the milk, sugar, glucose, butter, and salt and place over medium high heat. Stir occasionally until all the ingredients have melted and combined.
- When the temperature of the mixture reaches 212°F (use a digital thermometer) begin whisking continuously while still over medium high heat.
- As soon as the temperature reaches 309°F remove the pot from the heat. Add the warm cream 1/4 at a time being careful of the resulting steam.
- After all the cream has been added stir thoroughly with a wooden spoon until the mixture has fully come together.
- Pour the caramel through a sieve directly into the prepared baking dish. Let it rest for 2 hours at room temperature and then place in the refrigerator for at least 12 hours.
- Cut into small squares and wrap in wax paper. The final texture will be quite soft and chewy, particularly at room temperature so you may want to store these in the refrigerator if your home is warm.