Soft Caramel

Soft caramel

Soft caramel

Caramel set over night ready to be used / eaten!

Caramel set over night ready to be used / eaten!

Wrap the individual caramel in wax paper.

Wrap the individual caramel in wax paper.

I am in the process of making some baked goodie that required caramel. Unbelievably, there is no caramel (the candy type) that can be sourced from my local supermarket / grocery store. Well they do, but the only available item is some horrible caramel bits that you can use but they will never melt even if put into oven. Who would want to use that???!

I was too lazy to take a 15 minutes bus ride to another grocery store that may or may not have caramel candy in stock, so I decided to make my own. May be I’m not that lazy after all!

I followed the recipe here: http://candy.about.com/od/caramelrecipes/r/soft_caramels.htm. They also have good photos and video on how to make it as well. I’m sure there are other recipes around on the Internet. But oh my god, home-made caramels are SO YUM.

I had to stop myself from eating all the thin, left over layer of caramel stuck to the side of my sauce pan. And I promise I didn’t dip my finger into the pans of caramel… even though the thought of doing that kept whirling around in my brain until I went to bed last night.

I will post more photos tonight when I cut that into cubes.

The effort is totally worth it, but some notes on making that:

– Safety: Wear gloves when you start boiling the sugar mixture and until you finished transferring the caramel from your saucepan into the pan(s).

– Safety: Don’t hover your face right on top or too close to the pot of boiling caramel. It was bubbling quite a bit for me, and good thing I was wearing glasses!

– Safety: Seems like for this volume, it is definitely good to get a saucepan that’s both taller and wider – if that’s possible. It just means less droplets of burning hot caramel bubbling out and hit your hands etc when the caramel is boiling.

– Variations: I didn’t have light corn syrup in local supermarket, but I did have 1.5 cup of Pure Corn Syrup (Liquid Glucose). So in the end I put that all in, add some more water (1 tbsp?), and add 1/2 a cup of golden syrup. The result seems to be ok, perhaps a bit harder than how the original recipe would be. Taste good though, not too sweet. The slightly harder texture meant it might just be perfect to use for what I’m wanting to make next.

– Variations: I was so impatient in warming the cream + condensed milk mixture, that I put it into a corningware pot and brought it almost to a boil. NOT a good idea. If you did that, and burnt the bottom, you can still rescue it. I did that by NOT stirring, taking it off the stove immediately, and when the sugar syrup mixture is ready, I pour the cream / milk mixture through a strainer into the sugar syrup mixture.