March 14, 2006

Raspberry Caramels

Damn those caramels sure are red! I know. I accidentally dropped the bottle of food coloring in the pot. They taste amazing, so don't let the 'ew--they look like little blood sausages in casings' appearance fool you.

Raspberry Caramels
Makes 60 Servings - Recipe Adapted From

For regular caramels, omit raspberry extract and use 1 1/4 teaspoons vanilla extract. For orange flavored caramels, substitute 1 teaspoon orange extract for the raspberry extract.

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 teaspoons raspberry extract
1/4 teaspoon vanilla extract

1. Grease a 12x15 inch pan.

2. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.

3. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

As I have learned, handling caramel can be a sticky affair. I lightly sprayed my hands with non stick spray before rolling into little logs, as well as chilling the caramel when it became too warm while sitting out at room temperature. I tried out the plain recipe as well, and let me tell you, it was AMAZING!