Golden Caramels

Name: Golden Caramels
Prep time: 6 h 30 min
Cook time: 6 h 30 min
Total time: 6 h 30 min
Yield: 6
Cuisine: Global
Ingredients: 1 leave 24-karat gold; 237 milliliters light corn syrup; 473 milliliters granulated sugar; 473 milliliters (1 pint) heavy cream; 1 teaspoons salt; 57 grams (1/2 stick) unsalted butter, softened and cut into 4 pieces; 1 vanilla bean

Golden Caramels might be just the side dish you are searching for. This recipe makes 6 servings with 762 calories, 2g of protein, and 37g of fat each. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up karat gold leaf, salt, butter, 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 around 6 hours and 30 minutes.

Instructions

Line bottom and sides of a 9-inch square pan with parchment paper; set aside.

Equipment you will use

Baking Paper

Frying Pan

Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod.

Ingredients you will need

Vanilla Bean

Seeds

Equipment you will use

Knife

Add the seeds to the cream in a 1 1/2 quart saucepan; scald the cream and keep the saucepan near the stove so that if the cream cools too much when needed, you can reheat it briefly. In a deep, heavy-bottomed 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally until the mixture becomes more fluid and most of the sugar appears dissolved.

Ingredients you will need

Corn Syrup

Cream

Seeds

Sugar

Equipment you will use

Sauce Pan

Stove

Stop stirring, raise heat to medium-high, and gently boil until a candy thermometer registers 305 degrees F (hard crack stage), about 9 to 12 minutes.

Ingredients you will need

Candy

Equipment you will use

Candy Thermometer

Add the butter and salt to the sugar mixture, stirring constantly.

Ingredients you will need

Butter

Sugar

Salt

Pour in the warm vanilla-flavored cream in a slow but steady stream without letting the boiling stop (be careful-mixture foams up and is steamy). Lower heat to medium and continue to boil gently until the thermometer registers about 248 degrees F, stirring occasionally to prevent scorching, about 14 to 15 minutes.

Ingredients you will need

Vanilla

Cream

Equipment you will use

Kitchen Thermometer

Let the candy stand about 3 minutes to allow bubbling to subside, then pour into the prepared pan without scraping the saucepan; allow to cool at least 5 hours.

Ingredients you will need

Candy

Equipment you will use

Sauce Pan

Frying Pan

Invert onto a clean cutting board and cut into 1/2-inch-wide strips; then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small artist's brush. With the brush, lift a tiny patch about the size of an oatmeal flake of gold leaf and deposit it on top of the caramels for decoration.

Ingredients you will need

Caramel Candy

Oatmeal

Equipment you will use

Cutting Board

Cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage wrap the block of caramels in aluminum foil and cut off portions as needed. Store cut caramels in layers, separated by aluminum foil in an airtight metal or plastic container in a cool place for up to 3 weeks.

Ingredients you will need

Caramel Candy

Wrap