Golden Caramels Recipe

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Golden Caramels
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Ingredients
7
Count
Nutrition
3710
Calories
Total time
390
Minutes
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Ingredients:

Directions:

  1. Line bottom and sides of a 9-inch square pan with parchment paper; set aside.
  2. Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod. Add the seeds to the cream in a 1 1/2 quart saucepan; scald the cream and keep the saucepan near the stove so that if the cream cools too much when needed, you can reheat it briefly. In a deep, heavy-bottomed 4-quart saucepan over low heat, blend the corn syrup and the sugar, stirring occasionally until the mixture becomes more fluid and most of the sugar appears dissolved.
  3. Stop stirring, raise heat to medium-high, and gently boil until a candy thermometer registers 305 degrees F (hard crack stage), about 9 to 12 minutes.
  4. Add the butter and salt to the sugar mixture, stirring constantly. Pour in the warm vanilla-flavored cream in a slow but steady stream without letting the boiling stop (be careful-mixture foams up and is steamy). Lower heat to medium and continue to boil gently until the thermometer registers about 248 degrees F, stirring occasionally to prevent scorching, about 14 to 15 minutes.
  5. Let the candy stand about 3 minutes to allow bubbling to subside, then pour into the prepared pan without scraping the saucepan; allow to cool at least 5 hours.
  6. Invert onto a clean cutting board and cut into 1/2-inch-wide strips; then cut across the strips to form 1/2-inch squares. To apply a patch of gold leaf to each square, use a small artist's brush. With the brush, lift a tiny patch about the size of an oatmeal flake of gold leaf and deposit it on top of the caramels for decoration.
  7. Cut caramels tend to stick together and not hold their shape unless individually wrapped, so for easiest storage wrap the block of caramels in aluminum foil and cut off portions as needed. Store cut caramels in layers, separated by aluminum foil in an airtight metal or plastic container in a cool place for up to 3 weeks.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3710.23 Kcal (15534 kJ)
Calories from fat 2410.11 Kcal
% Daily Value*
Total Fat 267.79g 412%
Cholesterol 895.59mg 299%
Sodium 882.53mg 37%
Potassium 390.23mg 8%
Total Carbs 345.58g 115%
Sugars 331.29g 1325%
Protein 10.66g 21%
Vitamin C 4.8mg 8%
Vitamin A 1.1mg 38%
Calcium 361.3mg 36%
Amount Per 100 g
Calories 385.93 Kcal (1616 kJ)
Calories from fat 250.69 Kcal
% Daily Value*
Total Fat 27.85g 412%
Cholesterol 93.16mg 299%
Sodium 91.8mg 37%
Potassium 40.59mg 8%
Total Carbs 35.95g 115%
Sugars 34.46g 1325%
Protein 1.11g 21%
Vitamin C 0.5mg 8%
Vitamin A 0.1mg 38%
Calcium 37.6mg 36%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 96.5
    Points
  • 107
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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