– Zen Caramels –

– Zen Caramels –

(because all you can do it relax and watch them cook):

1. 1 cup sugar
2. ½ cup brown sugar
3. ½ cup corn syrup
4. ¼  cup water
5. ½ cup milk
6. ½ cup cream
7. ½ stick unsalted butter
8. 1 - 2 tsp salt
9. 1 t vanilla (if desired)

Mix everything except vanilla together in saucepan and bring to a boil to dissolve sugars.  STOP STIRRING and continue to heat.  Stir gently every few minutes.  Continue cooking until you reach the desired temperature.  You want somewhere between 230-250, depending on softness/hardness you’re looking for.  You can use a candy thermometer to get close, but test in cold water also (drop a little into a cup of very cold water, then see/feel/taste to see if it seems done).  USE LOW HEAT – remember, low and slow.  It will take close to an hour total, but the longer it takes to get to the correct temperature the deeper the caramel flavor will be.  When it’s just a tiny bit softer than you like (it will keep cooking for a bit) remove from heat, stir in vanilla (if desired) and pour into prepared pan.  Do not scrape!

Apple Cider Caramels

- Pour 2 cups apple cider into a medium saucepan and simmer on low heat until the cider is reduced to 1/3-1/4 c (it took about 30 minutes.  I didn’t want to rush it.).

Use the reduced cider in place of the ¼ cup water.  Add 1 tsp cinnamon, ¼ tsp allspice,  and a pinch of nutmeg (to taste, of course).  I did not add the vanilla to this.  Skip the salt, too.  Use regular butter instead (seemed to get saltier with time)