Chef Jimi Penti shares from his recipe collection: Caramels

2 Cups Sugar
1 Cup Packed Brown Sugar
1 Cup corn syrup
1 Cup evaporated milk
1 Pint Heavy whipping cream
1 Cup butter
1 ľ Teaspoons vanilla extract

1. Grease 12 x 15 pan
2. In a medium sized pot, combine everything except the vanilla. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F remove pot from the heat.
3. Stir in the vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.

A. I personally only take my candy thermometer to 240 degrees F. I like that texture the best after is sets up. Itís not too hard or too soft.
B. I use a 6 quart pot because the mixture will, at least double in size as it boils. It will go down again as it cools.
C. This recipe has worked the best for me. I have tried others. I think it is the combination of evaporated milk and whipping cream.

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