Homemade Caramels

The Frenchman’s Corner of Fairhope and Fairhope Chocolate
The Frenchman’s Corner of Fairhope and Fairhope Chocolate

Homemade Caramels by Chef Jule
The Frenchman’s Corner of Fairhope and Fairhope Chocolate
1 cup light corn syrup
2 cups granulated sugar
3/4 cup butter
1/4 teaspoon salt
2 cups heavy whipping cream
2 teaspoons pure vanilla or other flavorings.
Line an 8X8-inch pan with parchment paper, spray with Pam and set aside
In a medium heavy-bottomed copper or other saucepan, combine the sugar and corn
syrup. Mix well and then place the pot on low heat. Once melted, bring it up to medium
heat. DO NOT stir. Watch for about 10-15 minutes (it can vary greatly) until all of the
sugar is a deep amber color. Drop a spoonful of caramel onto a white plate to see the
color. Resist the urge to stir. Leave the spoon or spatula in the pot and spray down the
sided of the pan with a squirt bottle if necessary.
Once it is to your desired amber color, quickly add in the butter and cream and stir until
incorporated. Clip on a thermometer, and leave the pot alone until it hits 245F for soft
caramel or 250 for dipping caramels. Pull off the heat and add any flavorings and a
pinch of salt. Immediately pour into your pan. Let sit overnight and then pop out of the
pan and cut into pieces for dipping…or eating.
Dipped Caramels
Chocolate or melting chips
Decorations such as flower petals, sea salt, dragees
Use a melting chip or microwave temper a small amount of quality real chocolate.
When, melted and/or tempered, use a dipping fork to dip the pieces of caramel. When
the chocolate stops dripping but is not dry, gently place on a piece of parchment and
decorate the tops to match the filling- or with sea salt. If the chocolate dries and the
toppings won’t adhere- simply use a little melted chocolate like glue.

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