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A good tasting caramel is such a treat. This recipe for homemade Caramels produces a soft and chewy candy with a wonderfully smooth and creamy texture. I like how you can cut the caramels into any size or shape you like. Maybe you prefer small individual bite-sized squares that you can just pop into your mouth. Or maybe you want long thin strips that can be wrapped in wax paper, twisting the ends to keep the Caramels fresh. Homemade Caramels are perfect for gift giving or you may want to make a batch or two for your next bake sale. The process of making Caramels is not difficult, but a few things should be observed. First, try not to make candy on a humid day unless you have adequate air conditioning. And try to use a heavy duty saucepan so the caramel doesn't scorch under high temperatures. Be sure to use awooden spoon to stir the syrup as the sugar crystals will not stickto wood as easily as they will to metal. And most importantly, buy a accurate candy thermometer with a metal clip so you can fasten it to the side ofthe pan. Now, candy thermometers are fragile so after each use placein hot water (not cold) to dissolve the sugar coating. Never place a hotthermometer into cold water as this can cause it to break. And be sure to storeyour thermometer away from other kitchen utensils so it won't get banged around.Lastly, cleaning the saucepan can be a problem. The best way to remove all thathard caramelized sugar is to fill the saucepan with water and bring it to aboil. Turn off the heat and let it sit until the sugar dissolves. Now, the important part. To prevent sugar crystallization, which means your caramels will have a grainy texture, make sure to stir the ingredients constantly until they reach the boiling point. (This ensures that the sugars have completely melted.) I find it best not stir the boiling syrup, just brush down the sides of the pan, with a heatproof pastry brush that has been dipped in warm water, to remove any sugar crystals that may have formed on the sides of the saucepan. Watch the caramel closely and remove from heat once it reaches 250 degrees F (121 degrees C). If you prefer a softer Caramel, cook until it reaches 245 degrees F (118 degrees C). For a firmer Caramel, cook until it reaches 255 degrees F (124 degrees C). | |||||||||||||||||||||||||||||||
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