How do I make caramel?

Question

I would like to make a caramel which stays quite soft, in a sort of "Millionaire's Shortbread" style - as I'm making flapjacks (which I know how to do!) and usually I just melt chocolate over them, but I'd like to put a layer of soft caramel between the chocolate and the flapjacks so that even though the chocolate goes hard, the caramel stays quite soft. Not runny caramel and not hard caramel, sort of in between the two. Hope that makes sense!! Helllpp!!

Answer 1

Myrtle's got the best answer... just make sure you don't stir the caramel as it boils or it will crystalize and turn into a crackled-solid block in the pan.

Also, you can immediately cool the caramel (without cream) in the pot by immersing it in an ice bath. This stops the caramel from cooking/burning/turning red.

The amount of cream can be adjusted for proper needed consistency.

Answer 2

Ingredients
1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream

Method
First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.

Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.

As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.

Once the butter has melted, take the pan off the heat. Add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

Answer 3

Caramel Sauce

2 cups sugar
1/4 cup water
1/2 cup heavy cream




Combine the sugar and water in a large heavy saucepan over medium heat. Cook, swirling the pot around, until the mixture is a deep caramel color and looks like syrup, about 8 minutes. Carefully pour in the cream (it will bubble up) and continue to cook for another minute. Cool to room temperature.

Answer 4

Soft Caramels

2 cups granulated sugar
1 cup firmly packed brown sugar
1 cup Butter
1 cup milk
1 cup whipping cream
1 cup light corn syrup
1 teaspoon vanilla extract

Butter a 13 x 9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (15 to 20 minutes). Continue cooking, until candy thermometer reaches 244°F or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).
Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely.

Answer 5

1 qt. heavy cream
1 lb. butter
1 lb. brown sugar
2 1/3 c. white sugar
1 pt. dark Karo
1/2 tsp. salt
1 tsp. vanilla

Mix sugars together and add Karo. Cut in butter and 1/2 of cream. Let come to a boil. As it stars to boil, add rest of cream. Cook approximately 1 1/2 hours or until soft ball stage, stirring constantly. When done, remove from heat. Add vanilla. Pour in buttered pan and place in refrigerator until firm

Answer 6

The EASY way is....

Buy a can of Borden's® sweetened condensed milk. Remove label. Place unopened can in a pot of water. Bring to boil for 1 hour. Let cool and refridgerate. You can open one end of can and spoon out, or open both ends and use one lid as a plunger to push carmel out and make slices.
I like to make slices and place them on pineapple rings with whipped topping. Good luck!