Butter Caramels Food

CARAMELS

Steps:

• Combine the maple syrup, brown sugar, cream, condensed milk, corn syrup and salt in a saucepan. Stir over medium heat until the mixture reaches 245 degrees F on a candy thermometer. Take from the heat and stir in the butter. Pour into a 6-inch square baking pan lined with parchment and allow to cool and set about 3 hours.
• Take the caramel from the pan and, using a very sharp knife gently sprayed with nonstick cooking spray, cut the caramels into squares and wrap in wax paper or candy wrappers (see Cook's Note). Store in a cool dry place.

BUTTER RUM CARAMELS

Steps:

• Line bottom and sides of an 8-inch square baking pan with parchment paper and oil parchment.
• Bring brown sugar, cream, butter, salt, and 1/4 cup rum to a boil in a 3- to 4-quart heavy saucepan, stirring until butter is melted, then boil over moderate heat, stirring frequently, until thermometer registers 248°F (firm-ball stage), about 15 minutes. Remove from heat and stir in vanilla and remaining teaspoon rum. Pour into baking pan and cool completely until firm, 1 to 2 hours. Invert caramel onto a cutting board, then discard parchment and turn caramel glossy side up. Cut into 1-inch squares.

BUTTER CARAMELS

Steps:

• Bring cream to a boil in a heavy saucepan.
• Stir in sugar and honey, keep stirring until mixture returns to boiling.
• Let boil slowly until syrup reaches 257 degrees F on candy thermometer.
• Remove from heat and stir in vanilla, butter and salt.
• Pour into greased 8-inch square pan and let cool several hours.
• Cut into squares with a buttered knife and wrap in foil.

SALTED BUTTER CARAMELS

Steps:

• Line an 8-by-8-inch baking pan with aluminum foil that extends over the sides. Grease with vegetable oil. In a heavy 4-quart saucepan, bring the cream to a boil. Add the sugar, corn syrup and honey and stir constantly with a wooden spoon until the mixture comes to a boil. Cook, stirring occasionally, until the mixture reaches 257 degrees on a candy thermometer, 15 to 30 minutes.
• Remove the pan from the heat and, with oven mitts on, stir in the butter, vanilla and 2 teaspoons salt. Pour into the prepared pan and let cool. If you are not coating them in chocolate, let cool slightly and sprinkle with the remaining salt. When completely cool, coat a cutting board and the blade of a large chef's knife with vegetable oil. Invert the caramel onto the cutting board; peel off the foil and invert again. Cut the caramel into 8 1-inch-wide strips; then cut each strip into 1/2-inch pieces.
• To coat with chocolate, melt the chocolate in a double boiler (temper it if you want the coating to have polish; directions can be found at www.baking 911.com). Using a fork to hold the caramel pieces, dip them one at a time into the chocolate and set them on a rack to cool. After dipping 4 caramels, sprinkle each with a little of the remaining sea salt. Transfer to parchment paper to set up and cool.

SALTED BUTTER CARAMELS

Steps:

• Line an 8-inch-square baking pan with aluminum foil that extends over the sides. With a paper towel, coat the bottom and sides of the foil with 1 tablespoon of the vegetable oil. Set aside.
• In a 4-quart heavy-bottomed saucepan over medium heat, bring the cream to a boil. Add the sugar, corn syrup, and honey and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
• Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture, stirring occasionally, until it registers 257°F on the thermometer (about 15 minutes).
• Remove the pan from the heat and stir in the butter, vanilla paste, and 2 teaspoons of the sea salt.
• Pour the caramel into the prepared pan and let it sit at room temperature until cool and set (about 1 hour). With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef's knife. Remove the candy from the pan by by lifting out the foil; invert the caramel onto the cutting board and peel the foil off of the caramel. Cut the caramel into eight 1-inch-wide strips, then cut each strip into four pieces.
• Line 2 baking sheets with parchment or waxed paper. Melt and temper the chocolate (see pages 25-30). Place a caramel into the tempered chocolate, coating it completely. With a dipper or fork remove the caramel from the chocolate, carefully shake off the excess chocolate, and slide the caramel off the dipper onto the paper. After dipping 4 caramels, sprinkle the center of the top of each with a pinch of sea salt.
• Let the caramels set up at room temperature, or chill in the refrigerator for 15 minutes. In a tightly covered container between layers of waxed paper, the caramels will keep for 1 month at room temperature.