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| Caramels |
Cook very slowly in your heaviest saucepan. This mixture is sweet and thick
and apt to scorch.
Ingredients
1 cup sugar
2/3 cup light corn syrup
1 1/2 cups light cream
scant pinch salt
1 teaspoon pure vanilla extract
Method
Place sugar, syrup, and 1/2 cup cream in a large, heavy saucepan, insert candy
thermometer. Heat and stir over moderate heat until sugar dissolves. Turn heat
to low and cook, uncovered, stirring occasionally to 238°
Mix in 1/2 cup cream and cook, stirring as needed to keep from sticking, to
about 236° or until mixture forms a soft ball in cold water.
Mix in remaining 1/2 cup cream and heat, stirring constantly until very thick and
a drop firms up quickly in cold water. Thermometer may register only 230°,
but if mixture firms up, remove from heat.
Mix in salt and vanilla and pout into buttered 8 x 8 x 2 pan. Cool until just
warm and score into 1 inch squares. Cool thoroughly, cut in squares and wrap
individually in wax paper or cellophane.
and apt to scorch.
Ingredients
1 cup sugar
2/3 cup light corn syrup
1 1/2 cups light cream
scant pinch salt
1 teaspoon pure vanilla extract
Method
Place sugar, syrup, and 1/2 cup cream in a large, heavy saucepan, insert candy
thermometer. Heat and stir over moderate heat until sugar dissolves. Turn heat
to low and cook, uncovered, stirring occasionally to 238°
Mix in 1/2 cup cream and cook, stirring as needed to keep from sticking, to
about 236° or until mixture forms a soft ball in cold water.
Mix in remaining 1/2 cup cream and heat, stirring constantly until very thick and
a drop firms up quickly in cold water. Thermometer may register only 230°,
but if mixture firms up, remove from heat.
Mix in salt and vanilla and pout into buttered 8 x 8 x 2 pan. Cool until just
warm and score into 1 inch squares. Cool thoroughly, cut in squares and wrap
individually in wax paper or cellophane.
