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Caramel
By knights in shining chef hats
1 cup heavy cream 1 cup sugar 1/2 cup corn syrup 1/4 teaspoon salt 4 tablespoons butter, plus extra for greasing 1/2 teaspoon vanilla ------------------------------------------- 10-inch-square pan waxed paper a heavy, tall-sided saucepan a candy thermometer
Sugar is made out of 12 atoms of carbon, 22 atoms of hydrogen, and 11 atoms of oxygen. Every kind of sugar has different breaking points witch requires a lot of heat. To counteract giant sugar crystals you can add a second type of sugar (glucose) which will prevent giant sugar crystals because they have different molecules that act like a barrier.
1. Prepare your pan by greasing it with butter and/or lining it with waxed paper. 2. Place all ingredients except for the butter and vanilla into the saucepan. 3. Stir the mixture over medium heat with a wooden spoon until the sugar dissolves. 4. Add the 4 tablespoons of butter and stir until it melts and is well-incorporated and the mixture begins to boil. Then cook without stirring until the syrup is above 248 F, the firm-ball stage. 5. Add the vanilla, mix well, then pour the mixture into the pan. 6. Allow to cool, then cut into 1-inch squares. 7. Store in an airtight container at room temperature, between layers of waxed paper.
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Caramel info.
