Franky, whether you call it carmel or caramel I don’t really care. However, if the internet taught me anything, it is to research my beliefs. My beliefs rely soley on Wikipedia, which doesn’t seen to know of carmel in the candy form. So, caramel it is. Don’t worry though, I won’t judge you (much).
Making caramel is a lot like playing scientist. Many view baking as a science, which it is, but it is only when I have to break out my candy thermometer when I feel truly scientific. Although I now have a culinary love affair with David Lebovitz I did not use his caramel recipe nor follow his instructions. This is probably what led me to fail two or three times until I was cranking out caramel nibs like a factory.
I wrote the recipe down and used it as a spoon/sugar rest while I was cooking and eventually threw it away. Though I cannot remember exactly where I got the recipe, it looked very similar to this one. However, the original recipe I used called for Heavy (whipping) cream, rather than a non-dairy alternative. Other than that, the directions were very much the same and less complicated than some other recipes I found online. Also, my recipe instructed to cook until ~248 rather than the 234-240F that the All Recipes recipe indicates.
It is imperative to use a candy thermometer or a digital one that goes up to 400 (or higher)
It took a surprisingly long time to cook the sugar concoction up to ~240F. Be patient but KEEP A CLOSE ON THE THERMOMETER (and of course ensure that your thermometer is carefully calibrated).
I waited until just about 245F, and pulled my sauce pan off the heat source before adding the vanilla. The sugar will continue cooking to 248F.
The sugar should resemble what I imagine whale blubber to look like before adding the vanilla. As soon as you add it, it will quickly bubble up. If you did not heed my advice to take the pot off the heat source before, do so right now! Immediately pour your caramel into your prepared dish (foiled and buttered 9X9 pan) to harden. Do not scrape the sides or bottom of the pot, you will get burnt remnants and/or fatty butter and that’s gross.
Take your bench scraper and cut. this. up.
adorable, no?
Cut appropriately sized pieces of wax paper and roll in your caramels!
ZOMG! delicious and adorable.
