Interpreting User Request
- The user mentioned “HOMEMADE CARAMELS,” likely asking for a recipe or instructions.
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Ingredients
- 1 cup granulated sugar
- 1/2 cup light corn syrup (or honey for a natural alternative)
- 1/2 cup unsalted butter, cut into pieces
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (or to taste)
- Optional: 1/2 cup chopped nuts (like pecans or walnuts) for added texture
Yield: About 24-30 pieces, depending on size.
Prep Time: 10 minutes
Cook Time: 20-30 minutes
Total Time: 1 hour (including cooling)
Instructions
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Prepare the Pan: Line an 8×8-inch baking dish with parchment paper or foil, leaving overhang for easy removal. Lightly grease with butter or non-stick spray. Set aside.
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Heat the Base: In a heavy-bottomed saucepan over medium heat, combine the sugar, corn syrup, and 1/4 cup water. Stir until the sugar dissolves completely. Avoid stirring once it starts boiling to prevent crystallization.
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Boil to Caramel Stage: Attach a candy thermometer to the pan. Bring the mixture to a boil and cook until it reaches 320°F (160°C), the “firm ball” stage (about 10-15 minutes). The mixture will turn a deep amber color. If you don’t have a thermometer, test by dropping a small amount into cold water—it should form a firm ball that holds its shape.
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Add Dairy and Flavor: Remove from heat. Carefully stir in the butter until melted, then slowly add the heavy cream (it will bubble vigorously—stand back!). Stir in the vanilla and salt. If using nuts, fold them in now.
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Cook to Final Temperature: Return to medium heat and cook, stirring constantly, until the mixture reaches 240°F (115°C), the “soft ball” stage (about 5-10 more minutes). This ensures the caramels set properly.
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Pour and Cool: Pour the hot caramel into the prepared pan. Let it cool at room temperature for 2-3 hours, or refrigerate for 1 hour to speed it up.
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Cut and Wrap: Once firm, lift the caramel slab out using the parchment overhang. Cut into 1-inch squares with a sharp knife (grease the knife for easier cutting). Wrap each piece in wax paper or plastic wrap to prevent sticking.
Tips and Safety Notes
- Safety First: Caramelizing sugar involves high heat and boiling liquids. Use a deep saucepan to avoid splatters, wear oven mitts, and keep a bowl of ice water nearby for burns. Never leave the stove unattended.
- Troubleshooting: If the caramel is too hard, it may have cooked too long—reduce heat next time. If too soft, it didn’t reach temperature—cook a bit longer.
- Variations: For salted caramels, sprinkle sea salt on top before cooling. Add flavors like bourbon or espresso powder for twists.
- Storage: Store in an airtight container at room temperature for up to 2 weeks, or refrigerate for 1 month. Freeze for longer storage (up to 3 months).
- Equipment Needed: Heavy saucepan, candy thermometer, wooden spoon, 8×8-inch pan.
This classic recipe produces chewy, buttery caramels. Enjoy responsibly—candy can be addictive! If you have dietary restrictions or need substitutions, let me know.
