How to Make Caramel Candy & To Coat Caramel Apples & Etc....
- In a heavy medium sized saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245 degrees F (118 degrees C). (If sugar crystals form on the sides of the pan, wash them down with a heatproof pastry brush that has been dipped in warm water.)
- Remove from heat and stir in the vanilla extract. This is when you can dip what you like to coat in caramel, such to make caramel apples.
- To make caramel candies, Pour the caramel into your prepared pan and let cool, undisturbed, for at least eight hours, or overnight.
- With a sharp knife, (oiled with a tasteless vegetable oil, like safflower), and with a sawing motion, cut into squares or rectangles. These caramels can be stored at room temperature, between layers of wax paper, for several days. Caramels make a nice gift, especially when wrapped in wax paper or cellophane. Makes about 4 dozen caramel pieces.
- NOTE: It can be melted back down in the microwave to use as a coating for candies and such. Enjoy.