Butterscotch Caramels

Name: Butterscotch Caramels
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 532 milliliters firmly packed dark brown sugar; 177 milliliters butter, plus more for pan; 237 milliliters light corn syrup; 1 Tbsp lemon juice; 1 teaspoon salt; 1 Tbsp vanilla extract; 237 milliliters whipping cream

Butterscotch Caramels might be just the side dish you are searching for. One portion of this dish contains roughly 3g of protein, 113g of fat, and a total of 2464 calories. This recipe serves 2. This recipe covers 11% of your daily requirements of vitamins and minerals. Head to the store and pick up whipping cream, butter, corn syrup, and a few other things to make it today. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Butter an 8- by 8-in. disposable aluminum pan and set on a baking sheet.

Ingredients you will need

Butter

Equipment you will use

Baking Sheet

Frying Pan

In a 5- to 6-qt. saucepan over medium-low heat, use a heatproof spatula to stir together 3/4 cup butter, the corn syrup, brown sugar, cream, lemon juice, salt, and 1/2 cup water until butter is melted and sugar is completely dissolved (see "Caramelizing Sugar: Watch Closely," below). Increase heat to medium and bring mixture to a simmer. Cook, stirring occasionally, until mixture is golden brown and measures 240 to 245 on a candy thermometer (see "Using a Candy Thermometer", below), 15 to 20 minutes.

Ingredients you will need

Brown Sugar

Lemon Juice

Corn Syrup

Butter

Candy

Cream

Sugar

Water

Salt

Equipment you will use

Candy Thermometer

Sauce Pan

Spatula

Remove from heat and carefully stir in vanilla (mixture will bubble up). Immediately pour caramel into prepared pan. Chill until firm enough to cut, about 2 1/2 hours.

Ingredients you will need

Caramel

Vanilla

Equipment you will use

Frying Pan

Remove from pan (see Notes) and use a large, sharp knife to cut caramel into 1-in. squares. Wrap each piece (see Notes) and store in an airtight container in the refrigerator for up to 2 weeks. Bring to cool room temperature before eating.

Ingredients you will need

Caramel

Wrap

Equipment you will use

Knife

Frying Pan

Caramelizing sugar: Watch closely. Sugar cooks quickly once it begins to brown, so have your ingredients measured and your tools assembled before you start. Before bringing your sugar mixture to a boil, make sure you completely dissolve the sugar and melt the butter: Stir the mixture with a flexible heatproof spatula over medium-low heat, running the spatula around the inside of the saucepan a few times to thoroughly mix everything together.

Ingredients you will need

Butter

Sugar

Equipment you will use

Sauce Pan

Spatula

Using a candy thermometer

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

It can be tricky to know when a sugar mixture has reached the temperature that will yield the texture you're after. Thankfully, candy thermometers eliminate the guesswork. You'll find them at supermarkets and some hardware stores; make sure to choose one that measures temperatures up to 40

Ingredients you will need

Candy

Sugar

Test it first: If you have an old thermometer in the back of your gadget drawer, test its accuracy by immersing it in boiling water; it should read 21

Ingredients you will need

Water

Equipment you will use

Kitchen Thermometer

(If it doesn't, get a new thermometer.) Our favorite in the test kitchen is the Taylor Classic Candy and Deep-Fry Analog Thermometer ($13; available at housewares and home improvement stores), an inexpensive model that's easy to read and attaches securely to the pan's side.

Ingredients you will need

Candy

Equipment you will use

Kitchen Thermometer

Frying Pan

Read it accurately: Attach the thermometer to the side of the pan after the sugar mixture has come to a boil. The placement of the heat sensor varies among brands, but generally the bottom of the thermometer must be completely submerged in the sugar mixture to get an accurate reading. If the mixture is too shallow, carefully tilt the pan until liquid completely covers the bottom of the thermometer when you want to check the temperature.

Ingredients you will need

Sugar

Equipment you will use

Kitchen Thermometer

Frying Pan