Brown Sugar Caramels
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Vegetable oil for coating pan
- 1cup heavy cream
- ½cup milk
- ¾cup granulated sugar
- ¾cup dark brown sugar
- 2tablespoons unsalted butter
Nutritional analysis per serving (100 servings)
22 calories; 1 gram fat; 1 gram saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 3 grams sugars; 0 grams protein; 2 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Oil an 8-by-8-by-2-inch square pan. Cut a piece of wax paper to fit bottom of pan; oil. Place paper in pan and reserve.
- Step 2
Combine cream and milk in a 2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power microwave oven for 3 minutes. Prick plastic to release steam.
- Step 3
Remove from oven and uncover. Stir in sugars until dissolved. Cook, uncovered, for 18 minutes, stirring carefully twice.
- Step 4
Remove from oven and stir in butter until melted. Pour into the reserved pan, scraping thoroughly.
- Step 5
Refrigerate until set firm, several hours or overnight. Run the tip of a small knife around inside edge of pan. Use the knife to lift the caramel and paper out of the pan. Cut into small squares. Peel the paper away from the caramels. Wrap and store in refrigerator
Private Notes
Comments
I'm just guessing but I would cook it to 235 on a candy thermometer. That's the temp I cook regular caramels, and the correct temp so they're neither too hard nor too soft.
Is there a way to bypass the microwave? What would be the stovetop equivalent?
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