Master Chocolatier, Fred Morden
Mordens’ of Winnipeg
These gooey, buttery caramels are delicious coated in chocolate or left unadorned.
Ingredients
1 cup sugar
1 cup corn syrup
1 1/2 cups evaporated milk
½ cup whipping cream
2 Tbsp butter
2 tsp vanilla
pinch of salt
Method
- Line an 8×8 inch baking pan with parchment paper, set aside.
- Place sugar, corn syrup, evaporated milk, whipping cream, butter, and salt in a 5-quart saucepan and bring to a boil over low heat, stirring constantly with a wooden spoon.
- The milk and cream will cause the batch to boil up in the saucepan in about 25 minutes; this will create sugar crystals inside the pan. Dampen a pastry brush with water and wash the sugar crystals down the inside of the saucepan. Clip a candy thermometer on the inside of the pan and ensure the tip doesn’t touch the bottom. Continue to boil over low heat.
- Stir continuously and do not allow the batch to scorch. When the batch reaches 236°F, add vanilla and remove the saucepan from the heat. Remove the thermometer.
- Pour the batch into the baking pan, and let the mixture cool for one hour at room temperature. Cut the caramel into small rectangles.
Yield 75 pieces
