Caramel SUCCESS

 'Caramels are only a fad.

Chocolate is a permanent thing.'

 

                                                  ~Milton Snavely Hershey

 

Let the record reflect that I have FINALLY managed the fine art of making caramel! For the past few years, I have tried and tried with absolutely ZERO success! On Pinterest, I noticed a recipe that was called "Homemade Soft Caramels." I was intrigued and gave it a try only to experience failure for the umpteenth (not really sure how many that is!!) time!

I have had candy thermometer failure many times over the last few years with caramels. My thermometers and I purposely said thermometers because you see I have purchased several over the last few years. At one time, I think I owned three or four thermometers. The reason? Not a single one works correctly!! As a matter of fact, mom and I RUINED a batch of penuche this season in large part to a faulty thermometer. But I digress...

Creamy soft caramels

In the photo, you'll notice waxed-paper wrapped caramels. YES! That is because I did NOT rely on a candy thermometer and learned how to do it the old-school way--with the cold water test in a cup. My caramels turned out beautifully!!!

Yes, I even went a step further and created a Homemade TWIX bar with buttery shortbread, soft caramel, dark chocolate with a sprinkling of sea salt on top! I started with this recipe TWIX bars and tweaked it to my personal liking. For example, I used demetara sugar with some powered sugar in the shortbread and added an egg. For the caramel, I used my recipe which I'd perfected that I'd saved on my Evernote:

Homemade Soft Caramels Recipe 

 

1 c light corn syrup 

2 c packed light brown sugar 

1 can(s) sweetened condensed milk 

1/2 lb butter 

Boil for 20 between 9-11 minutes over medium heat, stirring constantly. Test with cold water for soft ball stage.

Lay out on cookie sheet 10x13x1 pan with sides (chocolate sheet pan size) and cut when cooled.

You will notice that the recipe said to BOIL for 20 minutes. Well, the first time I made this recipe, I was a good lil Girl Scout and followed the directions to a 'T'.

Well, can you say--ceramic tile?

Seriously, I could've sold that caramel to Lowe's for someone's "custom home" edition because it would have worked wonderfully as kitchen backsplash tile--

I mean the color was wondrously rich and well, caramelly!

The second time I tried, since I have been on this caramel run for several years now and have experienced failure at every buttery juncture, I knew that any good caramel recipe should probably NOT boil for 20 minutes.

So, I carefully got myself all set-up with my trusty glass measuring cup filled about half way with icy cold water. After the caramel boiled for about 9 minutes, (yes, I said, 9 minutes....!!!!) I carefully scooped some of the boiling mixture onto my wooden spoon and plopped it into my icy cold water.

I immediately noticed that the caramel was not quite finished but that it was close! How did I know that? Well you see, when the boiling candy plops into the icy cold water, it "sets-up" and makes either a strand of candy or a soft or firm ball of candy. My caramel was between a gloopy strand and a very unstable soft ball. I knew enough about making candy to know this--WATCH THIS VERY CLOSE! So, I stirred and stirred. Sure enough, in about 4-5 minutes, I scooped out a bit of candy into the icy cold water and

WAHOO....

we had caramel touchdown! I did a little happy candy dance in my kitchen because I'd just won the candy super bowl....or so I thought! I carefully spread it into my shiny (sprayed with Pam just in case) sheet cake pan.

As I stood over it like a proud caramel momma, I wondered, "Wonder if it tastes as creamy and good as it looks?" I should of waited but I cut a small corner and blew on it and popped it right into my mouth! I have to say....yum yum delicious!

I am positively sure that your life has been brightened all because I have finally figured out how to make "creamy soft caramels!"

The Twix bars I mentioned have been a huge hit this season! For a Christmas present, I made a huge batch and took the bars to the teachers at the school where I am the curriculum specialist. For the last PLC (Professional Learning Community) of the year, I had the TWIX bars in the middle of the table. I had melted dark chocolate bars from Aldi's to pour over the top and had grated some coarse sea salt over the dark chocolate. The bars were a hit! I have also taken the bars as gifts to family members, friends of the family and families of VWC. For my sister in law, I made some with white chocolate and she said they were even better than the dark chocolate. How is that possible? I am not sure....

But, as I say...how can a person go wrong with a delicious combination of buttery shortbread, creamy soft caramel and dark chocolate with a sprinkling of sea salt???

My only failure this time was the absence of proof by a photo! Next time, I will do a better job at providing a photo to prove my caramel-worthiness!

Eat a LATTE of caramel with a LATTE of coffee this week!

Be blessed a LATTE