Decadent French Caramels
Experience the luxurious taste of these Decadent French Caramels, a recipe inspired by the legendary Jacques Pépin. This small-batch caramel creation brings together the rich flavors of butter and cream, enhancing the natural complexity of caramelized sugar. The recipe strikes a perfect balance between creamy indulgence and sugary bliss without overwhelming dairy flavors. Ideal for satisfying your sweet tooth without excess, these caramels melt in your mouth and offer a delightful melt-in-your-mouth texture that is both soft and slightly chewy, making them perfect gifts or a well-deserved treat for yourself.
20-40
Servings
125
Calories
5
Ingredients
Ingredients
Butter
8 tablespoons (Cut into pieces)
Heavy cream
1/2 cup (None)
Water
3 tablespoons (None)
Light corn syrup
1/4 cup (None)
Sugar
1 cup (None)
Instructions
1
Prepare a standard loaf pan by greasing it with butter or lining it with lightly oiled parchment paper to ensure easy removal later.
2
In a microwave-safe glass bowl, combine the butter and heavy cream. Heat the mixture in the microwave for about 90 seconds or until the butter is completely melted and the mixture is hot. Set aside, keeping it within reach for later use.
3
In a straight-sided saucepan, mix together the water, light corn syrup, and sugar. Stir gently just enough to moisten the sugar without creating splatters that could lead to crystallization on the sides of the pan.
4
Place the saucepan over medium-high heat and allow the mixture to come to a boil. Once boiling, cover it tightly with a lid to trap steam for one to two minutes. This will help dissolve any sugar crystals that form on the sides.
5
Remove the lid carefully, attach a candy thermometer to the pan, and continue cooking the mixture. Monitor closely until the temperature reaches 320 degrees F, or until the sugar starts to turn an amber color around the edges. This stage requires your full attention to avoid burning the sugar.
6
As soon as you reach 320 degrees F or see the caramel beginning to amber, slowly pour the hot butter and cream mixture into the caramelized sugar while stirring continuously to ensure even incorporation. Expect the temperature to drop to around 200 degrees F.
7
Continue cooking the mixture, checking the temperature until it reaches your desired consistency: 240 degrees F for very soft caramels, 245 degrees for soft-but-chewy, and 250 degrees for a firmer texture.
8
Once your preferred temperature is achieved, immediately pour the caramel into the prepared loaf pan. Set aside to cool until they are just warm to the touch. After cooling, turn the caramels out onto a clean surface lined with parchment or waxed paper, and cut them into your desired size, keeping in mind that they are rich and should be enjoyed in small portions.
9
Wrap the cut caramels in squares of waxed paper for storage. Keep the softer variations in the refrigerator, while medium and hard caramels can be stored at room temperature. For longer-term storage, these caramels also freeze well.
Nutrition Information
7.5g
Fat
15g
Carbs
0.25g
Protein
Frequently Asked Questions
Frequently Asked Questions
Who inspired the Decadent French Caramels recipe?
The recipe is inspired by the legendary chef Jacques Pépin.
What is the texture of these French caramels?
They offer a delightful melt-in-your-mouth texture that is both soft and slightly chewy.
How many ingredients are needed for this recipe?
There are 5 main ingredients: butter, heavy cream, water, light corn syrup, and sugar.
What kind of pan is best for setting the caramels?
A standard loaf pan is recommended for this recipe.
How should I prepare the loaf pan before pouring the caramel?
You should grease the pan with butter or line it with lightly oiled parchment paper to ensure easy removal.
How do I prepare the dairy mixture?
Combine 8 tablespoons of butter and 1/2 cup of heavy cream in a microwave-safe bowl and heat for about 90 seconds until melted and hot.
What ingredients are mixed in the saucepan initially?
Mix 3 tablespoons of water, 1/4 cup of light corn syrup, and 1 cup of sugar in a straight-sided saucepan.
Why should the saucepan be covered with a lid once it boils?
Covering the pan for one to two minutes traps steam which helps dissolve any sugar crystals on the sides.
What temperature should the sugar mixture reach before adding the dairy?
The sugar mixture should reach 320 degrees F or until it starts to turn an amber color.
What color should I look for during the first stage of cooking the sugar?
Look for the sugar to turn an amber color around the edges.
How should the butter and cream mixture be added to the caramelized sugar?
Slowly pour the hot mixture into the sugar while stirring continuously for even incorporation.
What happens to the temperature when you add the butter and cream?
The temperature is expected to drop to around 200 degrees F.
What temperature should I reach for very soft caramels?
Cook the mixture until it reaches 240 degrees F for a very soft consistency.
What temperature is required for soft-but-chewy caramels?
The mixture should reach 245 degrees F for a soft-but-chewy texture.
What temperature is needed for a firmer caramel texture?
A temperature of 250 degrees F will result in a firmer caramel.
How many servings does this recipe yield?
This recipe makes between 20 and 40 servings depending on the size of the cuts.
What is the calorie count for one serving?
Each serving contains approximately 125 calories.
How should the caramels be cooled?
Set the pan aside to cool until the caramels are just warm to the touch before turning them out.
What is the best way to cut the caramels?
Turn them out onto parchment or waxed paper and cut them into your desired size.
How should individual caramels be stored?
Wrap each cut piece in a square of waxed paper.
Where should softer caramel variations be stored?
Softer caramels should be kept in the refrigerator.
Can medium and hard caramels be kept at room temperature?
Yes, medium and hard caramels can be stored at room temperature.
Can these caramels be frozen?
Yes, these caramels freeze well for longer-term storage.
What type of corn syrup is used in this recipe?
Light corn syrup is used to prevent crystallization and add sweetness.
How much butter is required for the recipe?
The recipe calls for 8 tablespoons of butter, cut into pieces.
What is the total fat content per serving?
Each serving contains 7.5g of fat.
How much protein is in these caramels?
There is a minimal amount of protein, approximately 0.25g per serving.
Are these caramels considered a small-batch recipe?
Yes, the description identifies this as a small-batch caramel creation.
What are the main carbohydrate sources in the recipe?
The carbohydrates, totaling 15g per serving, come primarily from sugar and light corn syrup.
What tags are associated with this recipe?
The tags include caramels, candy, dessert, french, jacques pepin, sweet treats, homemade candy, and rich desserts.