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Caramels

Reviewed: Jan. 1, 2014
Good, easy, recipe. I used two candy thermometers. Dark brown sugar, added salt, used parchment paper in a heavy, pottery type pan 5x9 for poured hot Carmel. Hint, set four glasses on top of parchment while Carmel was cooking. Removed just before pouring. Used blue painter's removable tape on two outside sides to hold down paper while pouring. Carmel filled pan perfectly. I cooked the ingredients on 4 for one hour occasionally stirring with wire whisk, making sure sides were whisked into center. The hour is needed to break down all sugars in mixture; this is a food science technique. Important to use fresh ingredients with salted butter. I stopped at 235 degrees with raised burner temp to 5 for the last ten minutes past one hour. Stirred rapidly after adding vanilla. Cooled on other stovetop burner, then hour later, placed parchment sheet on top and placed in non used oven. Directions did not indicate refrigeration, but due to dairy in product, I did. No problem cutting with good poultry scissors after cooled four hours later before refrigerator. Could use added orange, rum, or other flavored liqueur to boost flavor beyond just good vanilla. Stay close by if you have never made candy before. Sit on a stool with a book and check thermometer frequently. Carmel was perfect, not too soft and not too hard.
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