Category: Desserts - Candies

  Date Posted: 10/25/2010

  Author: Chef Bryan Woolley

  Hits: 370

  Comments: KUTV - Fresh from the Kitchen - Monday, October 25 2010 Recipe Courtesy Chef Bryan Woolley

  Prep Time:

  Total Time:

  Serves:

2 1/2 cups sugar
2 cups heavy cream
1 cup corn syrup
1 tbsp vanilla
6 tbsp butter

1.     Combine the sugar, cream, corn syrup and vanilla in to a large heavy bottomed sauce pan.  Stir the ingredients together and bring to a boil.

2.      Place the candy thermometer into the caramel mixture and stop stirring.  Allow the caramel to cook up to 240 degree’s.  Remove from the heat and stir in the butter.

3.     If the temperature has fallen below 240 degree’s, put the pan back on the stove and cook the caramel back to 240 degree’s.

4.      Pour the caramel mixture into a 9x13 cake pan that has been sprayed, not buttered.

5.      Allow the caramel to cool and use as needed.

Tip #1 (240 degrees is at sea level. Reduce 2 degrees for every 1000 feet. Salt Lake City is 4,226 ft so cook up to 231-232 degrees.)

Tip #2 (Put apples in cold water with a little vinegar to remove the wax on the apples. If you don't do this the caramel will not stick to the wax.)

Tip #3 (When pouring the caramel into the dish, do not scrape the pan. The pan will have sugar crystals and if mixed will cause the whole batch to crystallize. If you feel a need to scrape out the pan, eat it and enjoy.)

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