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Post by Sharon on Mar 7, 2011 20:57:37 GMT -5
Caramels This is one classic candy that will never go out of style. This recipe is so easy and forgiving—it’s a great candy for those who might feel nervous about whipping out that candy thermometer. 1 cup butter 2 cups sugar 2 cups light corn syrup 2 cups heavy whipping cream, divided 2 teaspoons vanilla Combine butter, sugar, corn syrup, and 1 cup whipping cream in a large, heavy stockpot. cook over medium-low heat, stirring gently, until sugar dissolves. Turn heat to medium and cook until candy thermometer reaches 224 degrees F., stirring occasionally. Stir in the remaining 1 cup whipping cream. Continue to cook over medium heat until thermometer registers 245 degrees F. (soft ball stage). Add vanilla. Pour mixture into a greased 9 × 13-inch pan. Cool overnight and then cut into squares. Wrap individually in wax paper. Hmmmmmmmmm good! Attachments:
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