What you need:
1 cup heavy cream
12 tablespoons butter (1 1/2 sticks), cut into small pieces
2 2/3 cups light brown sugar
1/2 teaspoon vanilla
Water
Large saucepan with cover
Stove
Candy thermometer
9" x 9" baking pan
Nonstick cooking spray
Spoon
Spatula
Knife
Waxed paper or plastic wrap
Coat the baking pan with nonstick cooking spray. Put the cream, butter, brown sugar, vanilla, and water into the saucepan. Heat on low for a few minutes while stirring until the butter melts and the sugar dissolves. Turn the heat up until the mixture boils, then cover and let cook for three minutes. Uncover the pan, turn the heat down, and continue to boil; don't stir the mixture during this time. When the candy thermometer reads 250oF, remove the pan from the heat and pour the caramel into the pan. This mixture will heat up quickly - make sure it doesn't burn! Let the caramels cools until they are solid but still slightly warm. To get them out, turn the pan upside down onto a piece of waxed paper or plastic wrap and push on the bottom of the pan. Cut into small pieces and wrap individually. Enjoy them!
So, what's so scientific about making caramels? While the mixture of cream, butter, and brown sugar is yummy enough on its own, it tastes even better after it cooks a while. This is an example of the Maillard reaction, which takes place between a protein (in the cream) and a sugar. This is the first type of candy you've made that contains any proteins. When the two molecules react, the mixture turns brown. It's the same reaction that occurs when you make toast (the flour used to make bread has both protein and sugar) and when onions are cooked until they turn brown. Of course, caramels, toast, and onions (while all delicious) don't taste at all alike. Each of these foods contains lots of other molecules that give them their particular flavor. But the fact that they all turn brown is due to the same reaction!
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