14 November 2011

Homemade Sour Cream Caramel

 
My younger sister sent me a list full of new recipes gleaned from a church social a few weeks ago.  I've yet to try most of them but my eye went straight to one: homemade caramel.   The finished product has a distinct and unique flavor that is great with apples or simply plain (trust me--I tried it both ways!).  I bet it'd be scrumptious with melted chocolate rolled up in the middle too.  Anyway, by controlling the temperature it reaches, you determine the viscosity of the final product.  Lower temperatures produce a more fluid caramel for dipping or drizzled toppings.  Higher temperatures make a more solid caramel candy when cooled.
Here's What You'll Need:
2 cups light sour cream
2 cups sugar
1 cup light corn syrup
1/2 teaspoon salt
1/2 cup butter (no substitutions)
1 Tablespoon vanilla

In a large saucepan, heat cream, sugar and corn syrup to boiling. Cook and stir over moderate heat for 5 minutes.  Add butter and salt.
The caramel mixture puffs up and becomes frothy--that's good.
Turn heat to low and boil gently, stirring often until the temperature on candy thermometer reads 228-232F (again, depending on how firm you want the caramel). It usually takes a long time to get to the desired temperature--about an hour--be patient.  You're getting close when the caramel loses it's pale hue and gains a rich, golden color.
Remove from heat and when cooled slightly, stir in vanilla.
Have your apples ready with Popsicle sticks poked in the center.
If using for candied apples, cool until warm and dip apples, placing on wax paper spritzed lightly with cooking spray.  Allow to cool completely before eating.











If you'd like to eat your caramels plain, pour finished caramel onto cooking spray-greased wax paper.  Cool before cutting into squares.  Wrap individually in wax paper and store in refrigerator.

           Enjoy!

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