Hello,

I am looking for a homemade (not Eagle Brand) method to make a soft
caramel that remains firm and soft AFTER it is put into the
refrigerator. One time I heard the lady who made caramel like this tell
how she did it, but she did not give any specifics.

She used sugar, water, and then stirred/whipped in some PET milk. I
don't know if there are any other flavorings, butter, etc. I believe
the flavorings can be tinkered with easily, but it is getting the
caramel to the right consistency that I cannot perfect.

What do I need to do to have soft (not runny), firm (similar to custard
consistency) caramel that stays that way in the refrigerator??

Thanks,
David

In article .com>,
wrote:

> Hello,
>
> I am looking for a homemade (not Eagle Brand) method to make a soft
> caramel that remains firm and soft AFTER it is put into the
> refrigerator. One time I heard the lady who made caramel like this tell
> how she did it, but she did not give any specifics.
>
> She used sugar, water, and then stirred/whipped in some PET milk. I
> don't know if there are any other flavorings, butter, etc. I believe
> the flavorings can be tinkered with easily, but it is getting the
> caramel to the right consistency that I cannot perfect.
>
> What do I need to do to have soft (not runny), firm (similar to custard
> consistency) caramel that stays that way in the refrigerator??
>
> Thanks,
> David

Maybe this one will work. A bit fancier but the results are soft
caramels.

GOLDEN CARAMELS
*
Makes about 150
Caramels should be individually wrapped in cellophane or waxed paper so
they keep their shape.
*
4 cups heavy cream
1 cup sweetened condensed milk
4 cups light corn syrup
4 cups sugar
1 teaspoon salt
1/2 pound (2 sticks) unsalted butter, cut into 16 pieces
1 tablespoon plus one teaspoon pure vanilla extract
Vegetable-oil cooking spray
*
*1.** Spray an 11 3/4-by-16 1/2-inch baking pan (this is a half-sheet
pan) with vegetable-oil spray. Set aside in a spot where it will not be
moved. In a 2-quart saucepan, combine cream and sweetened condensed
milk; set aside.
**
2.** In a heavy 6- to 8-quart saucepan, combine corn syrup, 1 cup water,
sugar, and salt. Clip on candy thermometer. Over high heat, cook until
sugar is dissolved, stirring with a wooden spoon, 8 to 12 minutes. Brush
down sides of pan with a pastry brush dipped in water to remove any
sugar crystals.
**
3.** Stop stirring, reduce heat to medium, and bring to a boil. Cook,
without stirring, until temperature reaches 250° (hard-ball stage), 45
to 60 minutes. Meanwhile, cook cream mixture over low heat until it is
just warm. Do not boil. When sugar reaches 250°, slowly stir in butter
and warmed cream mixture, keeping mixture boiling at all times. Stirring
constantly, cook over medium heat until thermometer reaches 244°
(firm-ball stage), 55 to 75 minutes. Stir in vanilla. Immediately pour
into prepared pan without scraping pot. Let stand uncovered at room
temperature for 24 hours without moving.
**
4.** To cut, spray a large cutting board generously with vegetable-oil
spray. Unmold caramel from pan onto sprayed surface. Cut into 1-by-1
1/4-inch pieces, or other shapes. Wrap each in cellophane or waxed paper.


marcella

> wrote in message
oups.com...
> Hello,
>
> I am looking for a homemade (not Eagle Brand) method to make a soft
> caramel that remains firm and soft AFTER it is put into the
> refrigerator. One time I heard the lady who made caramel like this tell
> how she did it, but she did not give any specifics.
>
> She used sugar, water, and then stirred/whipped in some PET milk. I
> don't know if there are any other flavorings, butter, etc. I believe
> the flavorings can be tinkered with easily, but it is getting the
> caramel to the right consistency that I cannot perfect.
>
> What do I need to do to have soft (not runny), firm (similar to custard
> consistency) caramel that stays that way in the refrigerator??
>
> Thanks,
> David
>

This is what your after I think (from Sticky Toffee Pudding)

(UK measures)

6 oz Caster Sugar
1/6 Pint Water
1/8 Pint Double Cream
6 oz Butter (unsalted)
1 oz Black Treacle

1. Boil water and sugar together until light golden caramel
2. Leave to cool for 10 minutes and whisk in butter and cream
3. Finish with black treacle.

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Trebor
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