How I Shall Be Spending My Afternoon

The neighborhood in which the husband's shop resides, Bryn Mawr, is hosting a "Saturnalia" (yeah, don't start with me about it. I UNDERSTAND.) event on this coming Saturday, December 15th. It's meant to drive traffic into the neighborhood stores, and quite a few people show up. Last year, I made the huge and horrible mistake of supplying the husband with homemade caramels to give away, along with hot cider, to those who passed by. It was a huge success, and now I have been asked, very politely indeed, to make them again. So I will. And then I will make another batch, next week, to give out with the rest of my Christmas goodies. These are pretty tasty, and if you've got some spare time on your hands---and I mean a lot of spare time---make for a delicious Christmas treat.

Golden Caramels

(Makes about 150. Caramels should be individually wrapped in cellophane or waxed paper, so they keep their shape.)

4 cups heavy cream
1 can sweetened condensed milk
4 cups light corn syrup
4 cups sugar
1 teaspoon salt
1/2 lb. unsalted butter (two sticks) cut into sixteen pieces
1 tablespoon plus one teaspoon vanilla extract
Vegetable oil cooking spray

1. Spray an 11 3/4-by-16 1/2 inch baking pan (a half-sheet pan) with vegetable oil spray. In a 2qt saucepan, combine cream and sweetened condensed milk; set aside.

2. In a heavy 6-to-8qt saucepan, combine corn syrup, 1 cup water, sugar and salt. Clip on candy thermometer. Over high heat, cook until sugar is dissolved, stirring with a wooden spoon, 8 to 12 minutes. Brush down sides of pan with a pastry brush dipped in water to remove any sugar crystals.

3. Stop stirring, reduce heat to medium, and bring to a boil. Cook, without stirring, until temperature reaches 250 degrees (hard-ball stage), 45-60 minutes. Meanwhile, cook cream mixture over low heat until it is just warm. Do not boil. When sugar reaches 250 degrees, slowly stir in butter and warmed cream mixture, keeping mixture boiling at all times. Stirring constantly, cook over medium heat until thermometer reaches 244 degrees (firm-ball stage), 55-75 minutes. Stir in vanilla. Immediately pour into prepared pan without scraping the pot. Let stand uncovered at room temperature for 24 hours without moving.

4. To cut, spray a large cutting board generously with vegetable oil spray. Unmold caramel from pan onto sprayed surface. Cut into 1-by 1 1/4-inch pieces, or other shapes. Wrap each in cellophane or waxed paper.

So, a few tips from moi, because I've made this recipe a few times and I just happen to have a few handy, dandy tips to pass along. First, this recipe takes HOURS to complete (and then you have to wait a full twenty-four hours before cutting them up) so wear comfy shoes, have good music on the radio and a cocktail in hand (with a full shaker nearby). Second, you don't need a half-sheet pan to use this recipe; a jelly roll pan does nicely, although the caramels do come out a little thicker than what I think they were originally intended to, so do take that into account when you cut them up. Third, this is not a recipe for novice candy makers. If you are not familiar with what "hard ball" and "firm ball" mean, ahem, in relation to candy making, this is not the recipe for you. Practice on some peanut brittle and then take this one on. Fourth, you can buy waxed paper wrappers at a kitchen specialty store, like Williams and Sonoma; I would not recommend being cheap and cutting up squares from a roll of waxed paper---they don't work nearly as well. Fifth, and final, they're not kidding when they instruct to spray the cutting board with Pam. The caramels warm up as you work with them and they start sticking. The Pam prevents this, so use it.

Other than that, well, enjoy! And if you're out and about on Saturday afternoon, December 15th, and happen to live in the Minneapolis-St. Paul metropolitan area, drop by Bryn Mawr Computer Support to enjoy the Saturnalia festival. Hit the corner of Penn Ave and South Cedar Lake Road, and you'll find the merriment.

Posted by Kathy at December 12, 2007 11:26 AM | TrackBack