If you had told me that I would be making candy two years ago I would have never believed you! But here I am, making caramels.
The candy thermometer is your friend when making this recipe. It is of vital importance to cook the caramel to the right temperature.
And yes, it is very easy to burn yourself. The caramel can splash a little.
I was unsure where to get glucose. Apparently it is an ingredient often used in cake making and decorating. I was able to find it in the cake decoration aisle.
I would suggest buttering the wax paper. I didn’t, but I think it would help immensely to get the caramels off of the paper.
I wrapped each caramel I cut into decorative wax paper. They are a bit sticky, this helped keep them separated.
The caramels were lovely, creamy and delicious.
BROWN SUGAR CARAMELS
2 Cups Granulated Sugar
1/2 Cup Boiling Water
1 Cup Cream
1 Tablespoon Glucose
1 Cup Light Brown Sugar
1 Cup Nuts, Chopped
1 Teaspoon Vanilla
Place 1 cup of the granulated sugar in a saucepan and heat, stirring constantly, until melted. Slowly add the boiling water and stir until blended. Add the cream and glucose and stir for 5 minutes. Add brown sugar and remaining granulated sugar. Cook until the temperature reaches 245 degrees. Remove from heat and add the nuts and vanilla. Beat until creamy. Pour into a pan lined with wax paper. Spread out smoothly and mark into squares while warm. Cut when cool.
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