Caramels and Toffee

I received several requests for the caramels and toffee that we made in sugar class a few weeks ago. Someone even suggested they wanted to make some and give them out for teacher gifts this holiday season. I am posting 3 recipes below. My apologies that they are measured out by weight and not by volume but that's how we do it in culinary school (and most stores and restaurants). Enjoy!

Creamy Caramels
Source: Advanced Bread and Pastry

7.625 oz Heavy cream
7.625 oz. Half and half
1 lb. 9.625 oz. Sugar
1 oz. Salt
1 lb. 12.875 oz. Glucose (can use corn syrup instead)
2 Vanilla beans

1. Bring all of the ingredients to a boil in a stainless steel or copper pot.
2. Stir constantly and cook to the desired temperature. (Cook to 255˚F for chewy texture.)
3. After the bubbles have subsided, pour the caramel into arranged metal bars on top of a silicone mat to a depth of ½ inch. (You could also pour into an oiled pan.)
4. When it is set, cut to the desired size, and wrap each piece individually.

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Vanilla Caramels
Source: Advanced Bread and Pastry

1 lb. 3.25 oz. Heavy cream
8.75 oz. Honey
2 lb. 8.375 oz. Sugar
4 Vanilla beans
2.25 oz. Butter

1. Bring all the ingredients, except the butter, to a boil in a stainless steel or copper pot.
2. Stir constantly and cook to the desired temperature. (Cook to 255˚F for chewy texture.)
3. After reaching the chosen temperature, stir in the butter.
4. After the bubbles have subsided, pour the caramel into arranged metal bars on top of a silicone mat to a depth of ½ inch.
5. When it is set, cut to the desired size, and wrap each piece individually.

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Toffee
Source: Advanced Bread and Pastry

1 lb. 5.875 oz. Sugar
3 oz. Glucose
6.5 oz. Water
12.5 oz. Butter
0.125 oz. Salt
small dash of Vanilla extract

1. Combine the sugar, glucose, and water, and cook to 275°F.
2. Stir in the butter, and continue to cook to 315°F; stir in the salt.
3. Cook the mixture until it reaches 320°F, and stir in the vanilla.
4. Pour the candy onto silicon mat.
5. If you want the toffee to be broken in pieces of similar size you will need to score then with an oiled knife while it is still warm. Otherwise you can just break it in random pieces once cooled.
6. Break along the score marks and dip in tempered chocolate to coat. (We didn't dip in chocolate during class but that sounds amazing! :)