Real Cream Caramel Recipe

[the_resa]

Yes, made with real cream, like us old folks used to make. I was really pleased when cousin Jatina found this for me, because I've long since lost my ... sheesh -- was it a 1960 or 70 traditional candy cookbook? Loved that book. One day I'll find something similar. But, hey -- this looks close. But I also added vanilla at the very very end

Comments

[anu3bis]

Bwhahaha! I just finished making my candies for the year, including the chocolate-covered cherries

[the_resa]

OH MY GOD! So that's how to do it!!! I bow to your Candy Making Greatness for sharing this!

I must've made dozens of tries to get those little suckers right! And never could quite master it. People happily ate them, but I was eternally frustrated with how they came out. Now ... I may have to get that book and try again!

[niall_]

I'm making chocolates again for gifts. (Not the only gifts though.) My fillings howevere have not been as good...

I'm very well aware how caramel is easy to overdo, and how boiling sugar needs space to work its magic. :) Especially once I pour in the cream!

That recipe is very very close to Quebec's sucre à la crème which I have never been able to do. My caramel filling is simply boiling the sugar and whipping cream in different pots, and mixing in the cream once both are done. Vanilla pods in the cream as it boils imbues the flavour really nicely. But, it's meant as a filling, not as something to hold itself together - that's where the condensed milk and corn syrup come in.

[the_resa]

quotes:
"Vanilla pods in the cream as it boils imbues the flavour really nicely."

Oooh! Now that sounds lovely! I am SO going to try that next time I make a batch, as we have a few real vanilla beans still in the Freezer somewhere.

Have you tried storing a vanilla bean in a lb of sugar? It makes a lovely, vanilla flavored sugar to use in coffee or tea. We used to do that until we tried to cut back on our sugar intake here, and go sans sugar in the coffee.