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Crazy Caramels
An ounce of prevention is worth a pound of cure!
Working with melted sugar you need to be extremely careful. I highly recommend using a silicon or an oven glove to prevent the melted sugar from getting on your hands.
Always stir and pour heated syrups very carefully to prevent splashing and spills.
First Aid for Burns
Working with melted sugar you need to be extremely careful. I highly recommend using a silicon or an oven glove to prevent the melted sugar from getting on your hands.
Always stir and pour heated syrups very carefully to prevent splashing and spills.
First Aid for Burns
VERY IMPORTANT:
Your candy thermometer is the most important tool you use when it comes to candy making. A difference of even 1 or 2 degrees can be the difference between an OK product and the perfect one. It's important to calibrate your candy thermometer each time before using.
What do we mean by a properly calibrated candy thermometer? There are two things that can have an effect on a candy thermometer:
Your candy thermometer is the most important tool you use when it comes to candy making. A difference of even 1 or 2 degrees can be the difference between an OK product and the perfect one. It's important to calibrate your candy thermometer each time before using.
What do we mean by a properly calibrated candy thermometer? There are two things that can have an effect on a candy thermometer:
- Simple inaccuracy: Even a brand-new candy thermometer can be off by a couple of degrees.
- Altitude: Since there is not as much atmospheric pressure at higher elevations, altitude can have an effect on boiling point, affecting temperatures for cooked candies.
- Place the candy thermometer in a pan of water and bring to a boil. Make sure the bottom of the thermometer is not directly touching the bottom of the pan, as the temperature of the pan and not that of the water will register on your thermometer.
- Once the water boils, check the temperature on your thermometer.
- If the thermometer reads higher than 212 ºF, you will add that number to the degrees given in the recipe. For example, if your water boils at 214 ºF (2º above 212) and the recipe tells you to cook to 234º F, you will actually cook to 234 ºF plus 2, or 236 ºF.
- If the thermometer reads lower than 212 ºF, you will subtract that number from the degrees given in the recipe. For example, if your water boils at 205 ºF (7º below 212) and your recipe tells you to cook to 234 ºF, you will actually cook to 234 ºF minus 7, or 227 ºF.
- It’s that easy, and you should check your thermometer each time you make candy. If you don’t check your thermometer and adjust the recipe accordingly, you could either cook your candy for too long or not enough time, resulting in an inferior product.
- If your thermometer is off by a large number (more than 15°) consider replacing your thermometer.
Yields approx 25 to 36 pieces
Tools Required
Candy thermometer
Medium saucepan
9x13 inch baking pan
Silicon spatula
Wax paper
Parchment paper
Ingredients
Directions
Tools Required
Candy thermometer
Medium saucepan
9x13 inch baking pan
Silicon spatula
Wax paper
Parchment paper
Ingredients
- 1/2 cup butter
- 1/2 cup cannabutter
- 1/2 cup light brown sugar
- 1/2 cup white sugar
- 1 (14 ounce) can sweetened condensed milk
- 1 cup light corn syrup
- 1 pinch salt
- 1 1/2 teaspoons vanilla extract
Directions
- In a heavy bottomed saucepan over medium heat, combine the butter, cannabutter, brown sugar, white sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), Remove from the heat and stir in vanilla.
- Meanwhile, line a 9x13 inch baking pan with parchment paper. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.