Basic Caramel

• Caramel candies begin as a basic caramel made by melting sugar in a deep saucepan over low to moderate heat. Resist the urge to stir the sugar. This can cause it to form lumps that do not melt evenly. Once the sugar has begun to melt, or caramelize, gently swirl the pan to avoid hot spots in the caramel.

  This process should take around 5 minutes, but do not rely on a timer to tell you when the caramel is ready. Instead, use your eyes and nose. The caramel should have a deep amber color and should smell rich and bittersweet without being burned.

Enrichments and Flavors

• To turn basic caramel into caramel candy, add warmed heavy cream and unsalted butter that you have cut into small chunks. The amount of cream you add will determine how soft or firm your caramels are. Most recipes call for about 2 cups of heavy cream for 3 1/2 cups of sugar.

  Be very careful when adding fat such as cream and butter to caramel. It will foam up to roughly double its original volume. Stir the caramel to reduce the foam and incorporate the fats.

  At this stage you can also add additional flavors such as vanilla, espresso powder, cinnamon, cardamom or other spices. This stage will only take a minute or 2.

Cooling and Hardening

• Pour the caramel into a greased pan lined with parchment paper and let it cool for several hours or until it is at room temperature. Refrigerate the caramel until it is completely chilled before attempting to cut it into individual servings. Chilling the caramel can take several hours, or overnight.

  When the caramel is cold, use the parchment to remove it from the pan. Use a large chef's knife to cut it into individual squares.

  At this stage you can dip the cold caramels into melted chocolate or sprinkle them with sea salt or spices, or simply wrap them in parchment squares for storage.

Warnings

• Caramelized sugar can cause serious burns. Cover your hands and arms, especially when adding fats to the caramel and when pouring it into the pan.

  When the sugar begins to brown, watch it carefully. It can go from perfectly caramelized to burned in a few seconds. Remove it from the heat and be ready to add the cold butter immediately, as this will stop the cooking process.