Lula
Lund's Butter Caramels
By Scott Lund - Lula
Lund's Chocolates, Monterey
Ingredients:
1 lb. sugar (2 1/4 C)
2 C light corn syrup, non-GMO, if available
Pinch of salt
2 C heavy cream
3/4 C salted butter (1 1/2 sticks)
1 t real vanilla
Procedures:
Dissolve sugar, corn syrup, salt and 1 cup of cream
in a large, heavy saucepan over medium heat. Bring to
a boil while constantly stirring with a flat-bottom
wood spoon. Wash down sides of pan with a pastry brush
that has been dipped in cold water. Make sure there
is no undissolved sugar on sides of pan.
Continue
to cook until mixture reaches 235† F. While maintaining
a boil, slowly add the remaining 1 cup of cream and
continue to stir to avoid scorching. When the temperature
reaches 235∞ F again, add butter and continue
to stir and cook until it reaches the soft ball stage,
239† F - 244† F. For best results, take a sample and
cool it in room temperature water; caramel should be
soft yet have body. Add vanilla, stir vigorously and
remove from heat. Pour into a lightly buttered 9"
x 11" pan. Cool at room temperature. When cool,
cut into pieces and wrap in wax paper.