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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. |
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