Search
 
 

Display results as :
 


Rechercher Advanced Search

Like/Tweet/+1
Latest topics
» The Beast Revelation
Homemade Caramel EmptyMon Jun 11, 2018 2:24 am by michae1

» Facebook page
Homemade Caramel EmptySun Feb 11, 2018 9:19 am by dizzy

» Hilarious video A little garden fun by the cowboy poet Baxter Black
Homemade Caramel EmptyFri Jun 17, 2016 12:54 am by mountainmama

» An Insurrection Coming
Homemade Caramel EmptySat Apr 16, 2016 6:52 am by 12acrehome

» Patrice's Patch Garden Journal
Homemade Caramel EmptySat Apr 02, 2016 8:47 am by PATRICE IN IL

» lambs and ewes
Homemade Caramel EmptyWed Mar 23, 2016 11:46 pm by Farmfresh

» Irish Cuisine Class/Demonstration Recipes
Homemade Caramel EmptyMon Mar 07, 2016 6:13 am by PATRICE IN IL

» Prayer request for my dh's aunt
Homemade Caramel EmptyFri Mar 04, 2016 8:55 pm by PATRICE IN IL

» How has your day been and what's for dinner...................
Homemade Caramel EmptyMon Feb 29, 2016 5:43 am by PATRICE IN IL

Keywords

Seasoning  Sloppy  Taco  

Affiliates
free forum

Top posting users this week


Homemade Caramel

Go down

Homemade Caramel Empty Homemade Caramel

Post by PATRICE IN IL on Fri Dec 09, 2011 4:25 pm

Homemade Caramel

1/2 cup butter
1 2/3 cups packed brown sugar
1 1/3 cups light corn syrup
14 oz. sweetend condensed milk
1 teaspoon vanilla extract
dash of salt

In a 3 quart heavy saucepan melt the butter. Stir in the brown sugar, corn syrup and salt. Bring to a boil over medium heat, stirring constantly. Add the sweetened condensed milk to the mixture in the pot and continue stirring. Cook until mixture reaches 225*F on a candy thermometer (approximately 8-9 minutes). Remove from heat and add the vanilla extract, stirring well to blend completely. Pour into a buttered, foil lined 8x8 baking pan. Cool completely in the pan. When cool remove the foil from the pan and cut into pieces using a pizza cutter for easier cutting. Wrap individual pieces of candy in waxed paper squares. To help caramels remain soft store them in a tightly covered container.

***Allow to cool until luke warm but still pourable for making turtles or topping brownies.***

If you like a firmer caramel candy cook until 245*F on a candy thermometer instead of 225*F. Cook only to this degree for plain caramel squares NOT the turtles, brownies or pretzels. Cooking until 225*F yields a soft and gooey caramel.
PATRICE IN IL
PATRICE IN IL
Admin

Posts : 5377
Join date : 2011-01-25
Age : 53
Location : Northern Illinois

Back to top Go down

Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum