Field Guide to Candy: How to Identify and Make Virtually Every Candy Imaginable (40 page)

4.
Add the dry milk mixture to the saucepan, and stir to combine. Let mixture rest for a few minutes until it is cool enough to handle.

5.
Divide dough into 3 equal parts and place each portion in a bowl. Add coloring as desired.

6.
Knead each portion of dough until the coloring is evenly distributed and the dough is smooth and stiff.

7.
Roll each portion into a rope about ½ inch thick.

8.
Place the three ropes of dough next to each other to form a long rectangle. Use a rolling pin to gently press them together.

9.
Using a sharp knife, cut the dough into triangles and place on a baking sheet. Let set for about 1 hour.

Yield:

About 80 pieces

Storage:

Store in an airtight container in a cool, dry place for up to 2 months.

General Description:

Caramels are soft, golden brown, square or rectangular candies that taste like caramel—hence their name
. It’s easy to confuse this caramel candy with caramel: Caramel is sugar that has been cooked to about 320°F, melted, and caramelized until it is very hard and has a dark brown, glassy appearance. Caramel candy, by contrast, is sugar that has been cooked with glucose and dairy products, such as milk and butter, to about 245°F, or firm ball stage. The added ingredients and lower cooking temperature give the candy its softer, more pliable texture, and its caramel flavor comes from browning of the sugar and dairy. Caramels are usually wrapped because they become sticky.

History:

The caramelization of sugar was developed in France in the 17th century; however, caramel candies were invented in America in the 1880s. Milton Hershey of Hershey’s Chocolates fame got his start making caramels. His first successful candy company was Lancaster Caramel Company in Pennsylvania.

Serving Suggestions:

Wrap caramels in wax papers and serve them in a candy dish. Try dipping them in tempered chocolate. If you like salty-sweet flavors, try
fleur de sel caramels
.

Candy-Making Notes:

Caramels are best made on a cool, dry day because humidity interferes with the candies setting up properly. If you find your caramels are too soft, they may be undercooked. You can always put the mixture into a saucepan and recook it to a higher temperature.

Recipe:

1.
Line an 8-by-8-inch baking pan with a piece of parchment paper long enough to hang over the edges. Butter the parchment well.

2.
Combine the sugar and cream in a saucepan. Bring to a boil over medium-high heat, stirring constantly to prevent burning.

3.
Add the corn syrup and continue cooking until the mixture reaches 230°F.

4.
Add the butter and stir to combine. Continue cooking to 245°F.

5.
Remove from heat and stir in salt and vanilla.