Master Chocolatier, Fred Morden
Mordens’ of Winnipeg
These gooey, buttery caramels are delicious coated in chocolate or left unadorned.
1 cup sugar
1 cup corn syrup
1 1/2 cups evaporated milk
½ cup whipping cream
2 Tbsp butter
2 tsp vanilla
pinch of salt
1. Line an 8×8 inch baking pan with parchment paper, set aside.
2. Place sugar, corn syrup, evaporated milk, whipping cream, butter, and salt in a 5-quart saucepan and bring to a boil over low heat, stirring constantly with a wooden spoon.
3. The milk and cream will cause the batch to boil up in the saucepan in about 25 minutes; this will create sugar crystals inside the pan. Dampen a pastry brush with water and wash the sugar crystals down the inside of the saucepan. Clip a candy thermometer on the inside of the pan and ensure the tip doesn’t touch the bottom. Continue to boil over low heat.
4. Stir continuously and do not allow the batch to scorch. When the batch reaches 236°F, add vanilla and remove the saucepan from the heat. Remove the thermometer.
5. Pour the batch into the baking pan, and let the mixture cool for one hour at room temperature. Cut the caramel into small rectangles.
Yield 75 pieces