cook

Sunday classics: Vikas Khanna’s saffron caramel candy is all about sweet nostalgia

Nothing perks up a Sunday like homemade candy

Chef Vikas Khanna recently took to Instagram to reminisce about his childhood years. “One of our favourite childhood memory for me & my sis @theradhikakhanna was eating Caramel Stick Jaws (Caramel Candy) from @oldelloras in Dehradun,” the chef shared. Khanna’s take on this signature candy can be easily recreated at home with basic pantry ingredients. Have a look:

Ingredients for Saffron Caramel Candy

• 1 stick butter (preferably salted), if using unsalted, please add a pinch of salt
• 10 ounces condensed milk (a can is 14 ounces)
• ½ cup plain light corn syrup (preferably Karo, if using Karo with vanilla flavour, please do not add more vanilla to the recipe)
• 1 cup light brown sugar
• 1 teaspoon vanilla extract
• Pinch of saffron
• 1 Pyrex dish 9 x 13 inches evenly sprayed with cooking spray (preferably neutral oil)

Method:

• Heat the butter in a heavy bottom pan on medium heat. Once the butter is melted add condensed milk, corn syrup, brown sugar, and vanilla extract and cook, stirring occasionally until the mixture reaches 248 degrees on a candy thermometer.
• Remove it from heat and pour the mixture onto the greased dish and evenly sprinkle the saffron threads. 
• Let stand, uncovered, at room temperature for at least 2 hours.
• Loosen the edges with the paring knife. Transfer it to a cutting board. Cut into 1 X 1-inch pieces or the desired shape; wrap each piece in waxed paper.