So on Sunday I gave my nemesis the chewy caramel another crack! This time I used an Australian recipe with glucose syrup instead of substituting the corn syrup they use in the USA.
The recipe is again from Taste.com.au and I'm bummed I didn't see the notes section till after about substituting the vanilla essence for rum! I don't want to sound like an alcoholic but any excuse to add rum usually tickles my fancy, especially considering how much we have in the house at the moment after the arrival of the little man...
If you make these I hope you enjoy them as much as I do, I'm sucking on one now!!
Equipment: You'll need a candy thermometer which you can buy at Woolies or Coles.... I'm sure you can get them elsewhere like at one of those 'House' stores too...
Ingredients: 1 cup pure cream (I used a little less) 1 cup caster sugar 1 cup glucose syrup 75g butter, roughly chopped 1 tablespoon vanilla extract
Step 1 Line base and sides of a a square cake tin with baking paper.
Step 2 Place cream, sugar and glucose in a medium saucepan make sure that the mixture only takes up about 1/3 of the pan as when it is boiling it bubbles up quite high. Place on low heat. Stir until sugar has dissolved. Add butter. Stir until butter has melted. Increase heat to high. Bring to the boil. Add candy thermometer to the pan. Boil, without stirring, until mixture reaches 120°C to 122°C on a candy thermometer. Stir in vanilla, be careful when you add this, hot toffee splashed on me and I squealed.
Step 3 Pour mixture into prepared pan. Set aside for 30 to 40 minutes to cool. Remove from pan. Place onto a chopping board. Cut into small squares. Set aside to cool completely. Serve or wrap.
Notes: Cutting caramel before it is completely set makes it easier to cut into squares.
To wrap: Wrap each caramel in cellophane or waxed paper.
Variation: Reduce cream to 1/2 cup and add 1/2 cup coconut milk for coconut caramels. Or, omit vanilla extract. Add 1 tablespoon rum or brandy extract for other flavour variations.