The Caramel Making Tradition Continues

My friend Priscilla and I have been getting together to make our famous caramels for quite some time now.  It has became an annual tradition.  We started out just making regular caramels, but last year we added chocolate pecan caramels as well.  Both are mouth watering delicacies.  Those who have tasted our caramels have even claimed these are “these best caramels in the whole world”.  I don’t know about that, but I will say they are really, really good.  I am not going to include the recipe for the caramels this time since I have already included it in a previous post, Making Caramels.  We were going to make a third type this year, but life happened, and we both got so busy that we just didn’t have time to do the research we needed to do to find out what type we wanted to make.  As it was, we had to scramble to make a date for this year because we have both been so busy.   In years past, it has always been just the two of us, but this year, we invited our friend Janet to the candy making factory as well.  She chose not to make caramels, but made sherried walnuts instead.  Those were very tasty too.  It was fun to add something different to our repertoire.  After the candies we all made, we sat down and enjoyed our tapas dinner.  A great time was had by all. This is the meal where we enjoyed the Greek cannellonies and the sausages cooked in red wine. Greek Crepe Cannelloni Stuffed with Beef and Sausage Cooked in Red Wine.

Janet and Bob making the first batch of sherried walnuts and Priscilla is making her first batch of caramels.  Priscilla’s mom, Ana is supervising.

 

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To make the caramels, you just add everything together, except the cream gets added in two batches.  Then, just stir and let it boil until it gets to between 230*-240*F before adding the second round of cream.

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Two dear friends whom have known each other a lifetime, just having fun in the kitchen.

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Once the second addition of cream has been added, and the temperature once again reaches between 230-240*F, the cooking process is done.  It is now time to pour the bubbling hot mixture into a prepared 9×13 baking pan.  Let it set and cool for at least 5 hours.

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Once the caramels have completely cooled and are set, they are ready to cut and wrap.

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The cutting and individual wrapping is the really time consuming part of making caramels.  You can cut them any size you like, but remember, they are pure sugar, so you don’t want them too big.  I usually try to keep mine about 1×1″ in size.

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I just finished cutting and wrapping all the plain caramels yesterday.  I have not even started on the chocolate pecan caramels yet.  I am hoping to get to these today.  These take awhile to do, so have patience; a lot of patience.  These also make great holiday gifts, which is one of the reasons why we always try to do them sometime in October.  Of course, I have to sample every now and then; for quality control purposes, you know.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

16 thoughts on “The Caramel Making Tradition Continues”

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