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1 1/2 cups (360 ml) heavy whipping cream (has a 36-40% butterfat content)
1 cup (200 grams) granulated white sugar
1 cup (210 grams) packed light brown sugar
2 teaspoons kosher salt
In a heavy medium sized saucepan, stir together the cream, sugars, and salt. Place the saucepan over medium high heat and bring to a boil, stirring constantly with a wooden spoon. Once the mixture boils, with a heatproof pastry brush that has been dipped in warm water, wash down the sides of the saucepan to remove any sugar crystals that may have formed. Clamp a candy thermometer to the side of the saucepan. Boil the mixture over medium high heat (do not stir) until the temperature reaches 245F (118 degrees C). (If sugar crystals form on the sides of the pan, wash them down with a heatproof pastry brush that has been dipped in warm water.)
Remove from heat and stir in the vanilla extract. Pour the caramel into your prepared pan and let cool, undisturbed, for at least eight hours, or overnight.
With a sharp knife, (oiled with a tastelessoil, like safflower), and with a sawing motion, cut into squares or rectangles. These caramels can be stored at room temperature, between layers of wax paper, for several days. Caramels make a nice gift, especially when wrapped in wax paper or cellophane.
Makes about 48 pieces. Preparation time40 minutes.
This is a great caramel recipe and I used it to make a lot of other yummy recipes too (coming soon). It tastes so much better than store bought caramels and it makes any other recipes taste that much better too. It is not healthy but it is not too expensive and it really is easy to make.
- 1 large onion, chopped
- 1 1/2 tablespoons chopped fresh ginger
- 2 tablespoons olive oil
- 4 large garlic cloves, chopped
- 2 teaspoons ground coriander
- 4 1/2 cups peeled, 1-in. chunks pumpkin or other orange-fleshed squash (from a 2 1/2-lb. squash)
- 4 1/2 cups reduced-sodium chicken broth
- 3/4 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 small garlic clove
- 1/3 cup fresh mint leaves, plus slivered leaves
- 1/8 teaspoon kosher salt
- 1/4 cup extra-virgin olive oil
- 1/4 cup salted roasted pumpkin seeds
- 1. Make soup: Sauté onion and ginger in oil in a medium pot over medium-high heat until golden, 5 minutes. Add garlic and coriander and cook until softened, 1 minute, then add pumpkin, broth, salt, and pepper. Simmer, covered, until pumpkin is very tender, 8 to 10 minutes. Purée in batches in a blender until very smooth.
- 2. Make pesto: Pound garlic, whole mint leaves, salt, and 1 tbsp. oil in a mortar into a coarse paste (or use a food processor). Add remaining oil and pumpkin seeds and pound until coarsely crushed.
- 3. Drop small spoonfuls of pesto over bowls of soup, garnish with slivered mint, and serve remaining pesto on the side.