Thursday, December 11, 2008

A Tool I just Love to use

Tonight I made a batch of Caramels Supreme. My best recipes as I've said before come from The Farm Journal. I'll give you the recipe if you have three spare hours to deal with it. What I really want to tell you about is a wonderful tool bleach boy brought to me. You can see it in the photo above. It is a little blower that you direct toward the pot that might boil over. And we all know caramels really like to boil over. This tool has a timer so you can tell it to come on and go off at different times. It even came with batteries. I LOVE THIS TOOL. I say with great enthusiasm!

Here is the web site for the tool and you must get one, you will use it over and over for anything that likes to boil over. At the end I cooled a hot spoon of caramel for bleach boy under the blower. he he.....

Boiling Minder, LLC,/div>

Oh a fun note: the reason I have this cool tool is bleach boy worked for the inventor!

What a smart tool and what a smart husband bleach boy is for getting it for me!

Caramels Supreme only for those with time and tools

4 cups of sugar

2 cups light corn syrup

1/2 tsp salt

4 cups of heavy cream

1 2/3 cup of evaporated milk (this used to be one can of milk not it's not sorry)

1 square of semisweet chocolate

1 square unsweetened chocolate

1 tablespoon vanilla

1 cup of shopped nuts (opt)

Tools: You need a 6 quart or better heavy pot (mine was 7 qt) You must have a good candy thermometer Pot minder to save you from blowing on the pot to keep it from boiling over!

Combine sugar, corn syrup, salt and 2 cups of cream in the large pot Bring to a boil on med heat stirring constantly. I always put the lid on once it boils. I leave the lid on long enough for the steam to remove all sugar crystals on the sides of the pan.

Wondering why? When the kids were home schooling we got excited about making crystals shapes. All we need was a seed crystal in the shape we want to make we added it to a brine and da da we made new crystals in that shape. Note you do not want your creamy stuff to make sugar like crystals so we will retard it with corn syrup and stirring to dissolve it all.

Once it comes to a boil stir to dissolve sugar and then add the remaining 2 cups of cream very slowly, stirring all the time.

Cook to soft ball stage (232 degrees F). Now slowly add evaporated milk, making sure that the candy never stops boiling. I turn the heat up a tad, while pouring in the milk, to keep the boil. Be sure to turn it down again. I would do most of this cooking on low!

Add the chocolate and stir until it has melted. This can take a while, I stir and leave for 8 minutes and stir some more. Be sure you have your pot minder on if you leave.

Now cook to firm ball stage (248 degrees F) if you want soft candy go to 246 degrees F.

Add Vanilla and nuts

Butter an 8 inch square pan, these can be 1" squares for just eating Butter a jelly roll pan 15 1/2 X 10 1/2 X 1" This can be cut any size and dipped in dipping chocolate for a really special treat.

Be careful this stuff is hot and sticky!

You won't be eating these caramels right after you make them. They need time to set up. The candy for dipping should be in the fridge until you need it. Keep it cool for dipping.

I poured mine in a 9 X 13" pan but wish I had put it in a bigger one.

When these are ready I will put them in one of my many Tins


1 comment:

Lyndy said...

YUMMM! I want some caramels!