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Saturday, December 8, 2012

Caramels: A must have for the holidays























If you make them, they will eat them... These little bundles of joy are a happy pill for those of you that can't have chocolate. So creamy and buttery with a texture that delivers nothing but pure joy. The recipe is remarkably easy but requires patience and time (I lack both of them).  If you defeat these two disciplines, you will have a tray of about 60 homemade caramels that no one will be able to resist. You will need a candy thermometer to cook them at the right temperature and a tall saucepan. The cream and milk will make the caramel bubble up and a tall saucepan will eliminate having to clean an undesired mess on your stove. 

 CARAMELS

 2 cups Sugar
1 cup Brown Sugar
1 cup Corn Syrup
1 cup Evaporated milk
2 cups Heavy whipping cream
1 cup Butter
1/ 1/4 Tsp vanilla extract

Directions

Grease a 12x15 inch pan and set aside. In a tall pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Cook over medium heat, checking the temperature of the mixture with a candy thermometer while stirring. When the thermometer reaches 245 degrees, remove the pot from the heat. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled, cut the caramel into small squares and wrap them in wax paper for storage.


Makes approximately 60 caramels.





























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