Soft Caramels

We did caramels two different ways. One is the recipe from the Peter Grewler book and the other version is from Chef Web's recipe. The second recipe produces a deeper, creamier caramel that is softer verses chewier. Both are very lovely, but depending on what characteristics you want from a caramel.

Formula: pg.

Yield: 60 pieces, this is a third of the batch and is a good amount for individual use

23%              Sugar                                                               226 g

47%              Whole milk                                                      453 g

                    Vanilla bean*                                                   1 bean

10%              Heavy cream                                                    93 g

Caramel slab

19%              Glucose syrup                                                   190 g

1%                Butter                                                              13 g

<1%              Salt                                                                  1/3 t

*if using vanilla bean paste use 1/2 oz. for a half recipe

MOP:

Combine sugar, milk, scraped vanilla bean and seeds (or paste), and heavy cream in a saucepan. Bring to a boil while stirring constantly. Add the glucose syrup and continue cooking to 110°C/230°F. Add the butter and continue cooking while stirring until mixture reaches 117°C/243°F, add the salt and remove from heat. If you used vanilla bean, remove the bean.

Pre coated caramel slab

Pour mixture into a sprayed parchment lined sheet pan, the mixture should only cover 1/3 of a quarter sheet pan. Let set up until firm at room temperature. 

Two common ways to prepare caramels is either wrapped in plastic or dipped in tempered chocolate. 

For the wrapped caramels, cut caramels down to 1" squares. Use wax paper or decorative plastic wrap and wrap caramels well, twisting both ends to secure.

For the dipper caramels pre coat the uncut slab with tempered dark chocolate, let chocolate set up. Mark and cut the caramels to 1" squares. Dip squares into tempered dark chocolate and then garnish before letting caramels set up.

Caramels, un-dipped and wrapped

Right: just dipped caramels with ridges on it as simple decoration.