Today we are going to make the best salted caramels, but this really isn’t about them.  It is about using an infrared thermometer instead of a candy thermometer for your cooking. IR Thermometers are normally used to check for hot spots in engines, check for insulation leaks and take fluid temperatures around the home and out in the auto shop. Today, I will show you how to use this versatile tool to make the best candies.

Many specialty food recipes call for very specific preparation temperatures. For exam­ple, sugar used in meringues and icings relaxes to the softball stage at 220°F; at 320°F caramel reaches the stage for flavoring and decorating, and at 350°F  it darkens. By using an IR thermometer you can instantly check these tem­peratures and avoid the mess of using a candy thermometer.

Using an IR Thermometer really speeds up checking the surface temperature of your cooking oils, frying pans, grills and liquids. You don’t need to wait for a conventional thermometer to “catch up”

Experience notwithstanding, it is often difficult to know when cooking surfaces have reached the proper temperatures. For example, a common way to test whether a griddle is “pancake ready” is to see if a drop of water skittles across its surface. But water does this at a wide temperature range—roughly between 320° to 440°F —whereas pancakes griddle best between 350° and 370°F and meat, on the other hand, sears best at about 450°F. By instantly knowing these temperatures you can avoid the guesswork and ensure food is cooked perfectly.

The Extech Single Laser Thermometer (click on the link to buy at Sears.com) is only $40 and is accurate enough for cooking.  It is about half the price of the dual laser models and is quite capable. This one measures temperatures from -4 to 500 deg F. without contact.  Perfect for fast moving parts or extremely hot items. Measures a 1-inch spot from 6 inches and a 2 inch spot at 12 inches. Pull the trigger and hold it for 3 seconds, read the large backlit LCD and release the trigger.  The reading is held for eight seconds after trigger is released.

There are other IR’s out on the market like the Craftsman Infrared Thermometer.  You won’t be able to tell the difference between the Extech and the others in the $100 range.  The most accurate ones will cost you between $150 and $300.

OK, Let’s cook with it.

I have changed the way I make caramels.  Instead of a heavy sauce pan where you have to worry about the sugar sticking to the sides I have switched to a heavy, high sided, Teflon frying pan.  The Teflon has the advantage of not getting the crystallization on the edges but it doesn’t give you the darker caramel color you are used to.  The caramels come out lighter in color. Julie and I like the taste and texture better when made this way.

Salt Caramels Recipe

I use this recipe from thenibble.com/The-best-salt-caramels. It is the easiest and best.  I will insert my notes in bold as the recipe moves along.

Most people who try salt caramel become instant fans. There’s enough variety in this article, from subtly salty to lovely lavender to breakfast spread, that we know they’ll make a fan of you. If you need an immediate fix, try this recipe.

Ingredients

• 1 cup heavy cream (not ultra-pasteurized) The ultra-pasteurized is hard to find so I just use the what the local grocery store carries. It works fine.
• 5 tablespoons unsalted butter, cut into pieces. I increase the butter to 1 stick.
• 2 teaspoons sea salt*
• 1-1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water

*You can use any sea salt, which is available at fine supermarkets and specialty food stores. If you choose an attractive-grained salt, it will look handsome as a surface decor. Check out our Salt Glossary.

Equipment

• 8” square baking pan My smallest pan is 8″ by 13″ The caramels come out about 1/2 inch thick.
• Parchment paper I just take the stick of butter I am going to use in the recipe and coat the bottom and sides of the pan.  It works just as well as the parchment paper.
• Candy thermometer (or a deep-fat thermometer) We will use the Extech Single Laser Thermometer instead!
• Wax paper for wrapping or paper candy cups

Yield: About 40 caramels.

Preparation

1. Line the bottom and sides of the pan with parchment paper and lightly oil the paper. I just take the stick of butter I am going to use in the recipe and coat the bottom and sides of the pan.  It works just as well as the parchment paper.
2. Bring the cream, butter and sea salt to a boil in a small saucepan; remove from heat and set aside.
3. Boil the sugar, corn syrup and water in a heavy saucepan, stirring until sugar is dissolved. Bring to a boil, without stirring but gently swirling pan; then cook without stirring until the mixture reaches 248°F, the firm-ball stage. Here is were the IR Thermometer comes in.  Use it to check your mixture as it comes up to temp. With the Teflon frying pan I find I need to use a lower heat when cooking this.  Check different areas of the pan when it starts to boil so you don’t get hot spots and move the pan on the burner if you do.
4. Carefully stir in the cream mixture—the mixture will bubble up. Simmer, stirring frequently, about 15 minutes. The temperature should not go higher than 250°F.
5. CANDYMAKER TIP: To get the caramel consistency you want, test by dropping a spoonful of caramel into a bowl of cold water. It will form a ball, which you can test with your fingers. Stop cooking when the ball is the consistency that you want. Using the IR Thermometer is accurate enough that you don’t have to do this step.  You KNOW the temperature is exact!
6. Pour the mixture into the baking pan and cool 2 hours.
7. This is actually a very critical step.  Be patient and let the caramel cool completely before cutting. Use a buttered knife or pizza cutter to cut it into 1 inch square pieces.
8. OPTIONAL: You can enrobe your caramels in tempered melted chocolate; sprinkle the top with some grains of sea salt (pretty salts make a difference); or press in some culinary lavender buds.
9. OR: Cut into 1-inch pieces, then wrap each piece in a 4-inch square of wax paper, folding ends or twisting to close like taffy.
10. ALTERNATIVE: Pour the caramel into individual candy cups, as shown above.

What do you think?  Are you ready to bring “tech” into your kitchen?