Recipes  
Firm Caramel (Butterscotch)
Firm Caramel (Butterscotch)
Open in full-screen mode

Firm Caramel (Butterscotch)

Preparation
15 MIN
Cooking
20 MIN
Waiting
1 H
Makes
about 80 pieces
Share

Ingredients

Preparation

  1. Butter a 23 x 13-cm (9 x 5-inch) loaf pan and line it with parchment paper.
  2. In a heavy saucepan, combine all the ingredients, except for the vanilla. Bring to a boil over medium heat, stirring until all the sugars have dissolved. Attach a candy thermometer in the centre of the pan and simmer over medium heat, stirring gently until the thermometer reads 132 °C (269 °F). Remove from the heat and stir in the vanilla. Pour into the pan and let cool for about 30 minutes. Unmould.
  3. With a knife dipped in hot water, cut the caramel into cubes. Once the caramel has completely cooled, it will become brittle. Keep the candy in an airtight container separated with sheets of parchment paper.

Note

Step 2
It is preferable to stir gently, otherwise, the syrup might stick and burn at the bottom of the pan. Use a clean spoon each time.

Step 3
Do not wait over an hour otherwise the caramel will become too hard and impossible to cut into nice pieces.

Variation
You can sprinkle the caramel with crushed toasted walnuts while it is still warm.

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.