Makes: 4 to 5 dozen
Time: About 45 minutes, plus time to cool
Getting these right is just a matter of reading a thermometer. The result is a soft, creamy candy that’s miles better than anything bought at a store.
1. Line an 8- or 9-inch square baking pan with enough parchment or wax paper to hang over the sides, then lightly grease it with butter.
2. Clip a candy thermometer to the side of a medium saucepan, making sure it doesn’t touch the bottom of the pan. Add the cream, warm it over medium-low heat, and cook until it just starts to steam, then add the sugar, corn syrup, butter, and salt all at once. Continue to cook, stirring frequently, until the sugar dissolves and the mixture reaches 245°F (the firm-ball stage; see page 346).
3. Remove from the heat, stir in the vanilla, and pour the mixture into the prepared pan. Let cool to room temperature. Use the parchment to lift the caramel out of the pan and use a sharp knife to cut it into small squares. Wrap each square in parchment or wax paper (this is a good project to do with kids). These keep for weeks but are best eaten fresh.
CHOCOLATE CARAMELS A match made in heaven: Decrease the butter to 2 tablespoons; add 4 ounces chopped dark chocolate to the hot cream.
SALTED CARAMELS A fancy finishing salt with big crystals adds a wonderful crunch: Increase the salt in the caramel to 1 teaspoon, then sprinkle a teaspoon of flaky salt over the caramel once you’ve poured it into the pan.
CHEWY CARAMELS A little baking soda adds tiny air bubbles that lighten the candies: Decrease the cream to 1¾ cups. Add 1 teaspoon baking soda with the vanilla and mix until thoroughly incorporated.
COFFEE CARAMELS Stir in 1 tablespoon instant espresso powder along with the vanilla.
GINGERBREAD CARAMELS A perfect holiday treat: Decrease the corn syrup to ¼ cup and add ¼ cup molasses. Add ½ teaspoon ginger, ½ teaspoon cinnamon, ¼ teaspoon nutmeg, and ¼ teaspoon allspice along with the vanilla.
LIME CARAMELS Try this with any citrus; the tartness cuts the rich caramels perfectly: Add 1 tablespoon grated lime zest to the saucepan with the cream; when the mixture starts to steam, remove from the heat, cover, and let sit for 10 or 15 minutes. Strain the mixture, discarding the zest, and return the cream to the stove.
CARDAMOM CARAMELS Cardamom has a wonderfully complex flavor—somehow both warm and cool—that accentuates caramel’s salty sweetness: Follow the preceding variation, using 4 crushed whole cardamom pods instead of zest.
PISTACHIO CARAMELS Addictively crunchy and chewy; of course, you can do this with any nut, for equally great results: Stir 1 cup chopped toasted pistachios into the caramel just before pouring it into the pan. Substitute ½ teaspoon almond extract for the vanilla for a more intense nutty flavor.