Peter Greweling

Soft Caramels

Using Evaporated Milk

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Preparation info
  • Yield:

    182 Pieces

    • Difficulty

      Medium

Appears in
top 1000Chocolates and Confections: Formula, Theory, and Technique for the Artisan Confectioner
Chocolates and Confections

By Peter Greweling and Culinary Institute of America

Published 2007

  • About

Ingredients

Sugar 680

Method

  1. Combine the sugar, evaporated milk, cream, and vanilla bean and its seeds in a heavy saucepan. Bring to a boil while stirring constantly.
  2. Add the glucose syrup and continue cooking over medium heat, while stirring, until the mixture reaches 110°C/230°F. Add the butter. Cook while stirring until the mixture reaches 115°C/239°F. Add the salt and remove from the h