Spinner
A MARIO BATALI RECIPE

Caramel Candy

by Andy Nusser, executive chef/partner Tarry Lodge

PostImage_caramel_candy

I cannot imagine Christmas without a Christmas tree or without these caramels. My grandmother, Muriel, made them first, then my mother and now my wife, Patty, makes them. They are seriously addicting, as are the bourbon manhattans that are of equal importance at any of our family Christmas gatherings.

 


Ingredients

Makes 3 to 4 dozen candies

2 sticks unsalted butter

2 ½ cups sugar

1 cup light corn syrup 

1 cup heavy cream

1 vanilla bean

1 tablespoon kosher salt 

Directions

Line a 9- by 13-inch pan with foil and spray with vegetable oil.

 

In a heavy sauce over medium heat, pan melt the butter, add the sugar, corn syrup and cream, stir and bring to a boil. Add the vanilla seeds

 

Cook over medium heat, stirring occasionally, until golden brown and the temperature reads 250 degrees F on a candy thermometer. This should take about an hour.

 

Add salt and pour the mixture into prepared pan. Let cool it cool and set overnight.

 

Cut 5- by 5-inch squares out of wax paper.

 

Invert the caramel out if the pan onto greased wax paper, then carefully peel off the foil.

 

Cut a 1-inch strip of caramel and then cut that into 1-inch squares.

 

Wrap each square into a wax paper wrapper. Refrigerate if you prefer hard candies or keep at room temperature if you prefer them chewy.

Hungry for more?
featured
Product
CONNECT WITH
MARIO
Related
recipes
recipes
recipes
@MARIOBATALI ON

Want More Mario?

Enter your email below to get
Mario's Weekly Digest, right in your inbox.