Old-Fashioned Caramels

Old fashioned caramels take time but the taste is outstanding.

Prepare: 15

Bake: 45

Servings: 64 pieces

Prepare an 8x8 heatproof pan (20cm) by lining with aluminum foil and spray with pam or grease with butter. Set aside.
Pour water and sugar into a heavy based, 3 quart sauce pan.
Do not stir! Let the mixture simmer at medium low heat until all the sugar is absorbed (it will look clear and not grainy.) Turn heat to medium high.
The water will begin to boil rapidly and then slow. This means the water is nearly all boiled off and this is where you watch carefully. Bring the mixture up to a golden amber color or 325F (163C.)
Turn off heat and immediately add in the butter slowly stirring constantly with a heatproof spoon. It will bubble up and produces a lot of steam so do so cautiously. Slowly add in the cream, return heat to medium. Using a heat tolerant spoon, stir constantly until you reach 248F (120C.)
Carefully pour mixture into the greased pan and let cool completely, approximately 1 -2 hours before cutting. Wrap in wax paper and store in an airtight container.

Shortcut method:
To speed up the cooking process and cut the time in half, make the following changes to the above ingredients: Replace cream with 1 can (14oz) sweetened condensed milk
Reduce brown sugar to 1 1/2 cups (339g)
Reduce corn-syrup to 1/2 cup (120mL)
Non-stick pans are notorious for causing sugar to crystalize when making candy. A good stainless steel pan with a heavy bottom is ideal.
If you don't have a thermometer, you can test it by dropping a small amount in cold water. Wait several moments to allow syrup to cool before handling. A ball should form and easily flattened when removed and pressed with your fingers.
Caramel is very hot. Never leave the pan unattended and take extreme care when working with heating sugar.
Make them butterscotch! Replace the white sugar with brown sugar in equal amounts.
Adjust the heat as necessary. Do not allow the mixture to boil over, especially on glass stovetops. Hot sugar syrup and milk products can damage glass surfaces. Electric glass stovetops are not recommended for making candies.
Do not touch or taste hot caramel. Use oven mitts and let the caramel cool completely before handling or consuming. You will be burned if you fail to heed this advice.