How do you make caramel with brown sugar?

Answer 1

These smooth candies are what most people think of when they hear the word "caramel"; Rich with cream, they are great as-is, or even better when dipped in chocolate.

Ingredients:

• 1/2 cup cream
• 1/4 tsp vanilla extract
• 6 tbsp butter, cut into small pieces
• 1-1/3 cups light brown sugar

Preparation:

1. Prepare a small (6x6 inch) square pan by spraying it with nonstick cooking spray.

2. Combine the sugar, cream, butter, vanilla, and 1 TB water in a medium heavy-bottomed saucepan. Stir with a spoon over medium heat until the sugar dissolves and the butter is melted.

3. Bring to boil and cover for 3 minutes.

4. Uncover, but do not stir! Continue boiling until a candy thermometer reads 250 degrees.

5. Pour the caramel into the prepared pan and let it cool down.

6. When it is still slightly wet, score the top into squares, and then leave to harden completely.

7. Once firm, cut into pieces and wrap individually in waxed paper or cling wrap. Candies can be store in an airtight container at room temperature (not refrigerated) for up to one week.

Answer 2

Ingredients

• ¼ pound of butter
• ½ cup + 2 tablespoon brown sugar
• ½ cup heavy cream or whipping cream
• ½ tablespoon vanilla extract

Method

Melt the butter on the stovetop over a medium-high heat. Stir the butter with a spatula to coat the pan evenly then add half of the brown sugar. The brown sugar can be added before the butter is completely melted. As the butter continues to melt, pour in the rest of the brown sugar. Stir the brown sugar with a spatula continuously.

As the mixture begins to reach the caramel stage the sugar granular will dissipate, the sugar crystals will start to melt, and it will take on a deep brown color. You will also notice that the sauce is emitting a very sweet smell.

Smoke coming from around the rim of the pan tells you that the sauce is almost ready. The sauce will become foamy and bubbly. Be sure not to stir too vigorously. Turn the heat up a bit but pay close attention to the sauce and stir constantly.

Remove the pan from the heat and place on a hot pad or trivet.

Then you are finished, and your caramel is ready to be served!