Old Fashioned Sorghum Caramels
Preparation Time 15 min. Cook Time 25 min (or longer depending on your pot & the weather) Cooling: 3+ hours
- 7 ounces 14 tablespoons unsalted WW Homestead butter (if you use a different butter, stick with something with a high butterfat & lower water content than commercial butter
- 8 ounces 1 cup plus 2½ tablespoons, packed light brown sugar
- ¾ cup Maasdam Mills sorghum syrup
- 10 ounces 1¼ cups Hansen Dairy heavy cream
- Special equipment: candy thermometer & heavy bottom pot preferably enamel on cast iron
- Line an 8″x8″ pan with parchment paper. Make sure the paper sticks out all around the edges. (This will help you lift the caramels out later.)
- In a 5-quart heavy bottomed pot, melt the butter over medium-low heat.
- Add the brown sugar, sorghum, and cream and stir together.
- Bring this mixture to a boil cooking over medium-low heat, stirring frequently to prevent scorching.
- Continue stirring scraping the sides with a silicone spatula to prevent crystals forming on the sides of the pot. Do not rush.
- Cook until the mixture reaches 248 degrees (hard ball stage). Cooking further could make the candy too hard.
- Pour the caramel into the prepared pan, and allow to cool in an undisturbed area for about 3 hours.
- Once set and cooled to room temperature, lift the caramels out of the pan by lifting up the parchment paper edges.
- Flip the caramels over on to a clean cutting surface & peel off the parchment paper.
- Use a buttered knife to cut into bite size pieces & either wrap in parchment paper or dip in melted chocolate then place in mini cupcake liners for packaging.
These should keep for several weeks in the refrigerator & months in the freezer.