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Today Danielle and I headed over to my parents house. While there we made a double batch of caramels using this recipe from The Kitchn. While the caramels are excellent, the Karo Light Corn Syrup we used contains High Fructose Corn Syrup, whose presence greatly confuses me. I can understand the addition of vanilla and salt, but I don’t understand what business HFCS has in what should be a fairly basic product.
That said, the resulting caramels do taste excellent. Here is a photo of the caramel boiling after the addition of the cream, as we were getting it up to 248°F so it could be poured into the form. Yes, that’s a classic mercury bulb candy thermometer.
UPDATE: I emailed Karo to ask why Light Corn Syrup would possibly have HFCS in it, and I actually received some interesting replies. It seems that this has been an ingredient since the 70s in order to increase sweetness, but it was recently removed due to customer requests. I guess the bottle of it that my mom has is a bit old and we just need to purchase another.