Caramel...

[gingameggs]

I have made caramel sauce from a can of sweetened condensed milk before, but I am wondering if there is a way to thicken this up more OR if anyone has another recipe for me to make thick caramel? I am wanting to make some candies with a thick caramel center or maybe some "turtles" with homemade caramel instead of store bought ones. Any help would be great! Thanks!

gingameggs

[foodpump]

The condensed milk in-a-can method prodces a good sauce or puddingl like consitancy derived from the sugars in the condensed milk. The caramel you want has a lot more sugar to make it firmer. This process will take a lot more dedicated time and effort, here is a recipie from CIA's "Chocolates and Confections":

690 gr sugar
1360 gr milk
280 gr heavy cream (33% or more bf)
570 gr Glucose syrup (corn syrup works fine)
40 gr Butter
1 tsp salt

In a large pot bring the milk, cream and sugar to a boil, then add the corn syrup. Stir constantly. When the temperature reaches 110 C (about 15 mins) add the butter and continue stirring. Whenthe temperature reaches 117C add the salt and pour out.

You will have to continoulsy stir the pot or the mixture will burn or scorch. It is fairly labour intensive but worth it.

[gingameggs]

Oooh, that sounds like a good recipe. I will probably have to practice it a couple of times, but I will be sure to give it a try! Thanks so much for the recipe!