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THE ENTERTAINING ISSUE - November December Issue 2018

Sour Cream Caramels

Nov/Dec 2017

From Julie Van Rosendaal

Sour cream adds a subtle tang to these creamy, chewy caramels, balancing their richness. The only trick is knowing when to pull the pot off the stove, and it’s not a trick at all if you have a thermometer. If not, wait until the mixture looks more uniform and the bubbles slow down – about 15 minutes – and then drop a bit of caramel into a glass of really cold water. Feel it – if it’s the texture you want your caramels to be, they’re ready. A longer simmer will give you a firmer chew.

1 c. sugar

1/2 c. packed brown sugar

1/2 c. butter

1 c. full-fat sour cream

1/2 c. corn syrup or Roger’s Golden Syrup

1 t. vanilla

1/2 t. coarse sea salt

In a small pot or large saucepan, combine all ingredients except the vanilla and salt. Cook over medium-high heat, stirring occasionally, until the mixture comes to a boil.

Continue cooking without stirring until a candy thermometer reaches 244-250°F, or a small amount of the caramel dribbled into ice water can be squished into a soft ball. Stir in the vanilla and salt and pour into a parchment-lined 8x8-inch pan. Chill until set, and cut into squares. Makes 3-4 dozen pieces.