These are truly the quintessential caramel. They are chewy and creamy and just plain good.

　　

Ingredients

112 pieces

　　2 tablespoons unflavored vegetable oil, such as safflower oil

　　2 cups sugar

　　1 cup light corn syrup

　　2 tablespoons unsalted butter, softened, cut into pieces

　　2 cups heavy whipping cream

　　1/2 teaspoon salt

　　2 teaspoons vanilla extract

　　

Step 1

Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil. With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil. Set aside.

　　

Step 2

In a 4-quart heavy-bottomed saucepan over medium heat, combine the sugar and corn syrup, and stir constantly with a wooden spoon or heatproof spatula until the mixture comes to a boil (about 5 minutes). Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.

　　

Step 3

Place a candy thermometer in the pan, increase the heat to medium-high, and cook the mixture without stirring until it registers 305°F on the thermometer (about 15 minutes).

　　

Step 4

Remove the pan from the heat and stir in 1 tablespoon of the butter. Return the pan to the heat and add the remaining tablespoon of butter, a little at a time, keeping the mixture boiling.

　　

Step 5

In a 1-quart saucepan over medium heat, bring the cream to a boil. Slowly add the cream to the caramel mixture and continue cooking until the mixture registers 250°F on the thermometer (about 10 minutes), stirring vigorously.

　　

Step 6

Remove the pan from the heat and let it stand for 5 minutes, then stir in the salt and vanilla. Pour the caramel into the prepared flan ring and let it sit for 8 hours at room temperature.

　　

Step 7

With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chef’s knife. With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel. Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces. In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.

　　

VARIATION

Step 8

Classic Nut Cream Caramels: Add 1 cup roughly chopped nuts to the caramel mixture when adding the salt and vanilla.

　　Truffles, Candies, and Confections