294812 Mon Nov 10 14:48:08 -0800 2003 3 27 General Chowhounding Topics 0 1618202 What is the secret to making soft, chewy caramel? I tried two recipes this weekend, one from Bruce Weinstein's "Ultimate Candy Book" and another from Carole Bloom's "Truffles, Candies and Confections" (or something like that). The "Ultimate" recipe tasted great but were more like hard candy. Bloom's timing seemed all wrong in her recipe and the caramel never set enough to be cut into individual pieces. Are there any experienced confectioners out there who can help me? Mon Nov 10 14:48:08 -0800 2003 0 raj1 1 1618239 I've never had a problem with the caramel recipe in Mark Bittman's "How to Cook Everything." It's quite delicious, and doesn't actually require caramelizing sugar, so it's incredibly easy. Here's a paraphrase of the recipe, with a couple of adaptations for ease of handling: 4 T. unsalted butter 1 1/2 cups heavy cream 2 cups sugar 1/2 cup light corn syrup pinch salt 1 1/2 tsp. vanilla Line a 9-inch square baking pan with foil and oil or butter the foil. Combine all ingredients except vanilla in a medium saucepan and put on low heat. Stir constantly until sugar is dissolved. Then stir only occasionally and cook until the mixture reaches 245F on a candy thermometer. Stir in vanilla and pour into the pan. Allow to cool to room temperature and set. (Put the pan in a cool place; if your house is all heated, put it near an open window. Do NOT refrigerate.) When the caramel is cool and firm to the touch, turn it out on a cutting board or other work surface you can cut on, and peel off the foil. Use a knife rubbed or lightly sprayed with neutral vegetable oil (e.g., canola) to cut the caramel into squares, re-oiling the knife as necessary. Wrap each square individually in wax waper, plastic wrap, or cellophane (I actually use colored foil candy wrappers I buy at a cake/candy supply store). Store in an airtight container or ziploc bag in a coolish place; don't refrigerate. Makes over a pound of caramels. Mon Nov 10 17:41:13 -0800 2003 1618202 0 Caitlin McGrath 2 1618306 Thanks. I'll try it. Tue Nov 11 09:27:34 -0800 2003 1618239 0 raj1 2 1618806 Caitlin, thanks a lot for posting this recipe. You inspired me to try candy-making for the first time! I liked the texture of what I produced (which suprised me; that was the thing I was most worried about), but thought the flavor was a bit lacking. Not caramel-y enough, too simply sweet, it was somehow missing something, a depth of flavor. Anybody have any advice for modifying the recipe? If I cooked it longer (but not going over 245), would it caramelize more? Is the corn syrup too much of a shortcut that reduces depth of flavor? Does anybody have a caramel recipe they LOVE and would share? Any advice appreciated... Fri Nov 14 10:37:37 -0800 2003 1618239 0 Smokey