Valentine’s Day is around the corner and although I planned on making a host of cookies and candies this year, I couldn’t motivate. I knew I wanted to make caramels and even though I LOVE my caramel recipe, I was up for something new. I found this recipe on MarthaStewart.com (recipe here). I liked it because it made, what seemed to be, thousands of individually, wrapped gooey goodness. With that said, it took FOREVER to complete this process. I guess with both 4 cups of sugar and corn syrup one is bound to be in the kitchen for half the day. I did, in fact, read the recipe prior to making it, but I went ahead with it anyway. I am glad I did because I am really happy with the outcome. Next time, I will save this task for a rainy day.
What I love most about making caramels is watching the colors change. You start out with your sugar, water, corn syrup and salt in a large, heavy duty pan. It starts out opague. Then turns milky in color. Once it starts boiling it goes from that milky white, to opague (again) and then gradually starts turning tan, then a light amber and finally a deep amber.
Today I tested the caramel along the way. After the cream and butter were added the mixture had to reach about 240ish degrees. I wanted to see what it would be like at different stages (220, 230, 235, 240, 242). I love caramel in all shapes and sizes. By testing the consistancy along the way, I was looking for the best consistancy for caramel apples. I think around 232 would be a good place to start for apples. I will try it and let everyone know what the outcome is.
The recipe doesn’t call for it, but after the caramels set for about an hour, I sprinkled them with a little Fleur de Sal. Isaac just ate 4 of them. I think he likes them!