Chewy Caramel

[Kerry Beal]

Chewy Caramel

• 375 g sugar
  
• 300 g glucose (white corn syrup)
  
• 75 g water
  
• 50 g honey
  
• 50 g salted butter
  
• 500 g heavy cream
  
• 2 tsp quality vanilla extract
  

Weigh out sugar, glucose and water into heavy pot of at least 6 quart size. Weigh out honey and butter, set aside. Weigh cream and heat until steams with small bubbles, either on stove or in microwave. Keep warm.

Boil sugar syrup, placing lid on pot if required to steam any sugar crystals off the sides. Boil to 145 C (293 F).

Add butter and honey, then add the warm cream in 3 or 4 aliquots. Watch carefully, it is very hot and will bubble up.

Continue to cook, over medium heat, stirring frequently until it reaches 121 C (250 F). Add vanilla.

Pour out into caramel rulers or a frame over silpat or parchment, or into an oiled 8 inch metal pan. Don't scrape any hard bits off the bottom of the pan.

Let sit overnight before cutting.

( RG1788 )