Wedding Caramel
119°C (firm ball); 15-59 minutes
| 250 ml | butter |
| 575 ml | sugar, brown |
| dash | salt |
| 250 ml | corn syrup, light |
| 425 g | condensed milk, sweetened |
| 5 ml | vanilla |
In a large pot, melt butter while stirring. Add sugar and salt, continue to stir. Add corn syrup. Gradually add milk, stirring constantly. Cook and stir over medium to medium-high (not too high) heat untill at the firm ball stage (118-120°C). This should take 12-15 minutes but for me always takes about an hour. Remove from heat, add vanilla. Pour into a slightly greased 23x23 cm pan. Refridgerate. Once cool, cut into bite-sized morsels, place on a small piece of wax-paper, roll, then seal both ends with a twist.
You can make chocolate caramels by adding about 55 grams of semi-sweet chocolate when you add the milk. It's not super-chocolatey, but if you're into that sort of thing you can give it a go.
This was the confectionary Jenny and I had at our wedding. Thanks to the brothers for all the mixing.