Caramels...to stir or not to stir

[tweetie]

With the help of many on this board, I have finally mastered caramels using a recipe that has heavy cream as the dairy. Yesterday I tried a different recipe that uses condensed milk. The two recipes I consulted had similar ingredients but one called for constant stirring and the other only an occasional stir (every 3-5 minutes). Fearfully of burning the mixture I decided to play it safe and stir. The results were great and the caramels so rich and creamy! I think I'm going to jump camps and convert to the condensed milk recipe!

When I make the heavy cream ones, I don't stir, just let the bubbles do the work. If you have experience with this other type would you let me know what method works for you? It would be great not to be a slave to the stirring which can take several minutes as you know but pouring a batch of burned ingredients would be a worse fate!

[jsaimd]

When do you intend to stir - after the dairy is added it sounds like? If so i find stirring constantly unnecessary.

The creaminess is from the condensed milk, which gives a different flavor element. I am still a heavy cream person, b/c I like dark tasting caramel.

[bushwickgirl]

Here are some links to maybe answer your questions. The Chow thread is currently going on on this board, maybe you're read it:

http://chowhound.chow.com/topics/689649
http://www.baking911.com/candy/carame...

I've never made caramels with condensed milk but now I'm thinking of trying it. I do stir the mix the entire time, which on some days is a labor of love and on others I'm just in the zone so it's ok.
Can you please post your condensed milk version recipe? Thanks!

[tweetie]

Adapted from Boston Globe, chocolate caramel turtles...Dec. 2006. Also refered to this one from Fun with Food on a previous CH post :

http://chowhound.chow.com/topics/337552

I cut the recipe in half and used the caramel for Millionaire bars and Samoa bars, two cookie based bars with a caramel layer topped with chocolate. it made enough for about a cup for each recipe and bit left over for snacking!

I can condensed milk
1/2 cup sugar
1/3 cup brown sugar
3/4 cup corn syrup
4 tablespoons butter
3/4 teaspoon vanilla
1/2 teaspoon salt

Combine milk, sugars and corn syrup in medium heavy based pan. Stir to dissolve sugars over medium heat. Wash down the sides to avoid crystalizing. When the mix bubbles turn down the heat to medium low. Stir every 3-5 minutes until temp reaches 236. Remove from heat and add vanilla and butter. Use caramel as desired!

As I wrote, I opted to stir and not lower the heat as much. The result was a much darker, deeper, creamier caramel than those I've made with cream and it worked much better in the bars! Going to see if it improves my attempts at turtle brownies. Previous caramel layers have only sunk into the par baked bottom layer instead of sitting pretty in the middle.

[bushwickgirl]

Looks good, can't do it today, will do soon, thanks for posting it!

[TerriL]

Which recipes did you use for the cookies? Thanks!

[Funwithfood]

Mine has cream and condensed milk. If I don't stir constantly it burns (but I make a large quantity).