Martha Stewart Living, December 2007
- Yield Makes about 12 1/2 dozen
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Ingredients
- 4 cups (2 pints) heavy cream
- 2 cups light corn syrup
- 4 cups granulated sugar
- 12 tablespoons (1 1/2 sticks) unsalted butter, cut into small pieces
- 1/2 cup unsulfured molasses
- 1 teaspoon pure vanilla extract
- 3/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 teaspoon ground ginger
- 3/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cloves
- Vegetable-oil cooking spray
Directions
-
Lightly coat a 12-by-17-inch rimmed baking
sheet with cooking spray. Line with parchment
paper, leaving a 2-inch overhang on short
sides; spray paper.
-
In a large pot over high heat, bring cream,
corn syrup, sugar, butter, and molasses to a boil,
stirring until sugar has dissolved. Continue to
cook over medium-high heat, stirring frequently,
until mixture reaches 248 degrees (firm-ball stage)
on a candy thermometer, about 20 minutes.
-
Remove from heat, and stir in vanilla, salt, and spices.
Immediately pour onto prepared sheet, without scraping pot. Let stand,
uncovered, 24 hours at room temperature (do not move pan).
-
Generously coat a large cutting board with cooking spray.
Lifting it by the parchment overhang, invert caramel onto the cutting
board; use a sharp knife to loosen parchment, and remove. Cut into
1-by-1 1/4-inch pieces. Wrap each in cellophane or waxed paper. Caramels
can be stored up to 1 month in airtight containers.
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