Cream Caramels
Ingredients
Directions
Make the caramel base
In a small copper kettle, combine sugar, glucose, and water.
Cook the mixture until it reaches 240°F (115°C).
Cool and texture
Pour the hot mixture onto a wet marble surface.
Stir the mixture while it is hot to create a creamy texture.
Cover with a bag and set aside to cool.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Sugar
- Forms the bulk of the candy and provides sweetness and structure as it cooks.
- Glucose
- Inhibits crystallization, helping the candy stay smooth and creamy rather than grainy.
The step that matters
Stirring while hot. Stirring the mixture while it is hot encourages fine, small sugar crystals, which give the creamy texture. Stirring too late, once the mixture has cooled, can produce a grainy result.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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