Caramels
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Desserts Rich and chewy traditional caramels made with sugar, cream, and glucose. Cooked to the crack stage for the perfect classic confection texture.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | 2 hours | 24 servings |
🔪 Key Equipment
- Saucepan
- Candy thermometer
- Baking pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1 lb | Sugar | Granulated |
| 2/3 lb | Glucose | None |
| 1 1/3 cups | Cream | Heavy cream |
| 1/6 lb | Butter | Softened |
| As needed | Flour | For kneading |
| Optional | Nuts | Chopped |
Instructions
Step 1: Preparation and Cooking
- Knead 1/6 lb butter with a small amount of flour.
- Add 1 1/3 cups cream at a time to the mixture.
- Cook the mixture with 1 lb sugar and 2/3 lb glucose until it reaches the hard-crack stage and cracks when tested.
- Add the remaining 1/6 lb butter at last and fold in nuts if desired before pouring to set.
💡 Make-Ahead & Storage: Store in an airtight container between layers of parchment paper at room temperature for up to 2 weeks.
Original Recipe Scan
