EFCs- Extremely Fat Caramels




About: Stuff and nonsense. Also hazelnuts.

This is too much. Too much butter. Too much cream. Too much sugar. Perfect for a skinny kid trying to fatten up after a bout of the flu(I). Bad for diets. Bad for hearts. Bad for arteries.  Bad.....but sooo good.

Step 1: Recipe. All You Need.

3/4 cup  heavy cream
1/2 teaspoon vanilla extract
rounded 1/2 teaspoon + 1/4 teaspoon sea salt
1/2 cup  light corn syrup
1 cup  sugar
4 tablespoons salted butter, cubed, at room temperature

1. Line a 9-inch loaf pan with foil and grease the inside with butter.

2. Heat the cream with 2 tablespoons of the butter in a small saucepan with the vanilla and 1/2 teaspoon sea salt until the mixture begins to boil. Remove from heat, cover, and keep warm while you cook the syrup.

3. In a medium, heavy duty saucepan , fitted with a candy thermometer, heat the corn syrup, with the sugar, and cook, stirring gently, to make sure the sugar melts smoothly. Once the mixture is melted together and the sugar is evenly moistened, only stir is as necessary to keep it from getting any hot spots.

4. Cook until the syrup reaches 310ºF.

5. Turn off the heat and stir in the warm cream mixture, until smooth.

6. Turn the heat back on and cook the mixture to 260F (127C).

7. Remove the pan from the heat, lift out the thermometer, and stir in the cubes of butter, until it’s melted and the mixture smooth.

8. Pour the mixture into the prepared loaf pan and wait ten minutes, then sprinkle 1/4 teaspoon of the sea salt over the top. Set on a cool rack and let cool completely. Once cool, lift out the foil with the caramel, peel away the foil, and slice the bar of caramel with a long, sharp knife into squares.

Step 2: Eat It.

Just eat it. Don't tell anyone you made it. Keep it forever a secret.      

Just eat it.

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    18 Discussions


    5 years ago on Introduction

    Is the salt required? I'm truly not a fan any unnecessary salt. I was thinking of making this (without the salt), and then coating with a chocolate shell. This'd make it similar to a Riesen.

    2 replies

    Reply 5 years ago on Introduction

    That's a great idea! These are fairly gooey caramels, so a chocolate coating would definitely make than more presentable. And salt is certainly not required, just a matter of individual taste


    Reply 5 years ago on Introduction

    Thanks for getting back to me. I asked, because I know some recipes, you need the salt in order to draw moisture out. Good to know it's not necessary in this one. :)


    7 years ago on Introduction

    Oh YUM. I am on a caramel kick right now, and these look fabulous.

    BergamotCat on my Lap

    Reply 7 years ago on Introduction

    The recipe said that they keep for about a month, but they should be individually wrapped first so they don't stick. And they might get a bit squished out of shape, but they'll still taste good! I wish you better luck than I had on my great marshmallow journey.... :)


    7 years ago on Introduction

    Don't tell anyone you made it. Keep it forever a secret.
    This is contradictory to you posting it on the internet.


    1 reply

    Reply 7 years ago on Introduction

    Hehe.... True. although, I was sorta talking about the fact that you made them.

    But heh heh anyway. Btw good name!