Golden Caramels Recipes

GOLDEN CARAMELS

Steps:

• Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
• Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod. Add the seeds to the cream in a 1 1/2 quart saucepan; scald the cream and keep the saucepan near the stove so that if the cream cools too much when needed, you can reheat it briefly. In a deep, heavy-bottomed 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally until the mixture becomes more fluid and most of the sugar appears dissolved.
• Stop stirring, raise heat to medium-high, and gently boil until a candy thermometer registers 305 degrees F (hard crack stage), about 9 to 12 minutes.
• Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-flavored cream in a slow but steady stream without letting the boiling stop (be careful-mixture foams up and is steamy). Lower heat to medium and continue to boil gently until the thermometer registers about 248 degrees F, stirring occasionally to prevent scorching, about 14 to 15 minutes.
• Let the candy stand about 3 minutes to allow bubbling to subside, then pour into the prepared pan without scraping the saucepan; allow to cool at least 5 hours.
• Invert onto a clean cutting board and cut into 1/2-inch-wide strips; then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small artist's brush. With the brush, lift a tiny patch about the size of an oatmeal flake of gold leaf and deposit it on top of the caramels for decoration.
• Cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage wrap the block of caramels in aluminum foil and cut off portions as needed. Store cut caramels in layers, separated by aluminum foil in an airtight metal or plastic container in a cool place for up to 3 weeks.

CLASSIC CARAMEL CANDIES

Steps:

• Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.
• Bring cream, sugar, butter, and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
• Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.
• Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

CREME CARAMEL

Steps:

• Stir gelatin and 2 teaspoons water in a small bowl until dissolved.
• Put 3/4 cup sugar into a large skillet over medium-high heat. Cook, without stirring, until sugar at edges begins to melt and turn clear, about 3 minutes. Continue to cook, stirring constantly, until medium amber, 1 1/2 to 2 minutes. Remove from heat. Stir in 1/2 cup plus 2 tablespoons water. If sugar begins to solidify, return pan to medium heat until melted. Set caramel aside to cool completely.
• Prepare an ice-water bath; set aside. Whisk eggs and yolk in a medium bowl; set aside. Bring cream, milk, 1/4 cup sugar, and the salt to a simmer in a medium saucepan over medium-high heat. Whisk half the hot cream mixture into the eggs. Pour cream-egg mixture back into saucepan. Add gelatin mixture; whisk until combined. Reduce heat to low. Cook, stirring constantly, just until mixture is thick enough to coat the back of a spoon, about 3 1/2 minutes.
• Pour custard into a bowl set in the ice-water bath. Let cool completely, stirring constantly, about 3 minutes. Transfer to a large, shallow bowl. Refrigerate until set, at least 30 minutes. Pour reserved caramel over custard. Divide among serving cups or bowls.

CARAMEL CANDIES

Steps:

• Grease an 8 by 4-inch (20 by 10 cm) loaf pan and line it with a parchment sling so that the paper comes up all the sides and has about a 2-inch (5 cm) overhang on each side. Grease the parchment paper.
• In a large, heavy-bottom saucepan (the caramel will bubble up quite a bit once it starts cooking, so it's important to have a deep pan) over medium-high heat, combine the sugar, corn syrup, water, and salt, stirring very gently to combine while trying to avoid getting any sugar crystals on the sides of the pan. Cover and bring to a boil, until the sugar has melted and the mixture is clear, 3 to 5 minutes.
• Uncover and cook until the sugar has turned light golden and reaches 300ºF (150ºC) on an instant-read thermometer, 6 to 7 minutes. Turn the heat down to medium and cook until deep golden (340ºF or 170ºC), about 4 to 5 minutes more. Immediately remove the pan from the heat and add the heavy cream and butter (the cream will foam considerably, so be careful pouring it in).
• Return the pan to medium-high heat and cook until the caramel reaches the desired stage, stirring frequently, 4 to 7 minutes. For soft, melt-in-your mouth caramels, cook until 248ºF (120ºC), and for firmer caramels with a bit more chew, cook until 252ºF (122ºC). Stir in the vanilla off the heat. Let the caramel sit for 2 to 3 minutes, until the bubbles subside.
• Carefully pour the caramel into the prepared pan and gently tap the pan on the counter a few times to eliminate any air bubbles. Let the caramel cool completely, then transfer to the refrigerator and chill for 1 hour.
• Using the parchment overhang, lift the caramel out of the pan. Peel away the parchment paper and cut the caramel in half lengthwise, then cut each half into twelve 2-inch (5 cm) pieces, for 24 rectangular pieces. Candies can be left as rectangles, or cut again into squares, for a total of 48 pieces. Individually wrap each caramel in wax paper or cellophane, twisting the ends of the paper closed. The wrapped caramels can be stored in an airtight container at room temperature for up to 2 weeks.