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Step 7Caramel
Preparing the caramel is fairly straightforward, but does take awhile.
In a large saucepan combine the corn syrup, sugar, and water. Stir to combine. Heat over medium heat, stirring until the sugar is dissolved.
When the mixture comes to a boil, add the baking soda and stir to dissolve. Wash down the sides of the pot with a damp pastry brush if there are sugar crystals forming. Insert a candy thermometer into the mixture. Add the butter and stir until it's completely incorporated.
Slowly add the evaporated milk, while stirring and trying to keep the mixture at a boil. Add in the spices as well. From this point on you will have to continuously stir the mixture so that the milk doesn't scorch. Cook the mixture until the firm ball stage (around 245 degrees Fahrenheit).
Remove the mixture from the heat and allow it to cool down to around 210-215 degrees. At this point there are some options for how to get the caramel onto the nougat. We just used a large metal spoon and spooned caramel onto each piece of nougat. Alternatively, if your nougat is firm enough, you could just dip nougat pieces into the caramel.
This caramel recipe needs some adjustments (mostly to cooking temp). The current recipe sets up a bit too hard to work well in a candy bar type confection.
In a large saucepan combine the corn syrup, sugar, and water. Stir to combine. Heat over medium heat, stirring until the sugar is dissolved.
When the mixture comes to a boil, add the baking soda and stir to dissolve. Wash down the sides of the pot with a damp pastry brush if there are sugar crystals forming. Insert a candy thermometer into the mixture. Add the butter and stir until it's completely incorporated.
Slowly add the evaporated milk, while stirring and trying to keep the mixture at a boil. Add in the spices as well. From this point on you will have to continuously stir the mixture so that the milk doesn't scorch. Cook the mixture until the firm ball stage (around 245 degrees Fahrenheit).
Remove the mixture from the heat and allow it to cool down to around 210-215 degrees. At this point there are some options for how to get the caramel onto the nougat. We just used a large metal spoon and spooned caramel onto each piece of nougat. Alternatively, if your nougat is firm enough, you could just dip nougat pieces into the caramel.
This caramel recipe needs some adjustments (mostly to cooking temp). The current recipe sets up a bit too hard to work well in a candy bar type confection.
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