No. Pages 226
No. Recipes 257
Make check payable to: Jana Shaver
6211 Cernech Rd
Kansas City, Ka 66104
Soft Caramel Candy
By Jana Shaver
2 cups heavy cream
2 cups light corn syrup
3 cups granulated sugar
1/2 cup (1 stick) softened butter, cut into small cubes
2 teaspoon vanilla
1 teaspoon salt
1 cup finely chopped nuts (Optional)
Prepare 2-7x11 pans by spraying with nonstick cooking spray. Make sure you do not any spots or caramels will stick to the pans
2. Combine the cream, sugar and butter in a heavy bottom soup kettle, and place the saucepan on a burner set to medium high heat.
3. Stir the candy until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.
4. Insert a candy thermometer. Allow the mixture to come to a boil and cook until the thermometer reads 230 degrees, soft ball stage
5. Continue to cook the caramel, stirring constantly so that the bottom does not scorch.
7. Remove the caramel from the heat, add vanilla and immediately pour it into the prepared pan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.
8. When you are ready to cut the caramel, place a piece of waxed paper on the counter. Flip the top of the caramel onto the waxed paper.
9. Spray a large knife with nonstick cooking spray. Firmly cut into the caramels, creating 1” squares. Wipe the blade and re-spray as necessary.
10. Wrap the squares in waxed paper. The caramels will gradually spread and lose their square shape if not wrapped soon after cutting. Alternately, you can dip them in chocolate once they are cut, optional.
11. Store the caramels at room temperature for up to two weeks.