Monday, March 7, 2011

Caramel and Caramel Sauce

Okay, this recipe isn't perfect.  The caramel turned out more like sugar daddy's, so a caramel sucker, than soft chewy caramels.  But, my boys couldn't stop eating them, so I figured it was still a hit.  I cooked the caramel to about 240 degrees (the soft ball stage on my thermometer), but I think if you don't cook it as long it will turn out much softer.  I did however make a really yummy caramel sauce using half of the caramels I made, I have the recipe for that below as well.

Caramels (adapted from BHG)
1  cup dairy free (soy free, if needed) margarine
2 1/4 cups packed  brown sugar
1  cup dairy-free sweetened condensed milk
1  cup  light-color corn syrup
1  teaspoon  vanilla

Line an 8x8" or 9x9x2-inch baking pan with foil, extending foil over edges of pan. Generously grease the foil. Set pan aside.

In a 3-quart heavy saucepan, melt margarine over low heat. Add brown sugar, milk, and corn syrup; mix well. Cook and stir over medium-high heat until mixture boils. Clip a candy thermometer to the side of the pan. Reduce heat to medium; continue boiling at a moderate, steady rate, stirring frequently, until the thermometer registers 240°F (takes about 20 minutes or less). (Adjust heat as necessary to maintain a steady boil and watch temperature carefully during the last 10 to 15 minutes of cooking as temperature can increase quickly at the end.)
Remove saucepan from heat; remove thermometer. Stir in vanilla. Quickly pour mixture into prepared pan. Let stand about 2 hours or until firm. When firm, use foil to lift it out of pan. Use a buttered knife to cut into 1-inch squares. Wrap each piece in waxed paper or plastic wrap. Store at room temperature.

Caramel Sauce
1/2 batch caramels (from above)
1/4 cup So Delicious Coconut Milk

In a double boiler melt caramels and milk together until smooth.  Store in a airtight container in fridge. (My boys absolutely loved this sauce with apples).  

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