my pal Camilla made me these and they were heavenly and they don't rip out your teeth and are smooth and easy to make. .. Trust me - You can also do normal carmels, but I prefer these flavors:
I'm making the licorice next, but my dad and I are obsessed over the cinnamon!
Ingredients:
2 cubes butter for carmels (more for buttering the pan)
1 can sweetened condensed milk
1 tsp. oil flavor (cinn / licorice / whatever other flavor)
1/2 tsp. black / red coloring
Combine first 4 ingredients in a large pot (Staub excellent), cook to soft ball stage, 240 degrees exactly. Stir constantly. I used this Amazon spatula and it was a game changer. It tells you the temp. moment by moment and you can stir in all the corners etc. to make sure you are mixing well!
take off the heat at 240 degrees, and add flavor and color
Pour into a well Buttered 8x8 METAL pan (not glass etc. conducts too much heat)
let them set up.
We cut with a pastry cutter or knife.
Cut chunks to your liking, wrap in the middle and squish them a bit as you roll to get the "carmel looking shape"
Use Caramel wrappers. I got 1,000 wrappers from Orson Gygi
Guessing this makes about 60 caramels - but I'll have to count next time. . .
YUM
