Food recipes
Butter-Rum Caramels
Butter-Rum Caramels Ingredients: sugars, granulated syrups, corn, light cream, fluid, heavy whipping salt, table butter, without salt milk, fluid, 1% fat, without added vitamin a and vitamin d alcoholic beverage, dist...
Butter-Rum Caramels
Ingredients:
sugars, granulated
syrups, corn, light
cream, fluid, heavy whipping
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, distilled, rum, 80 proof
nuts, pecans
Directions:
Stir sugar, corn syrup, cream and salt in large heavy saucepan over low heat until sugar dissolves.
Cook to 232F on candy thermometer (very soft ball), stirring occasionally,.
Add butter and milk alternately a little at a time to prevent scorching.
Cook and stir to 242-244F (firm ball.)
Remove from heat.
Stir in extract and chopped pecans just to blend.
Pour into well-greased foil-lined 8-inch-square pan.
Cool thoroughly until firm; remove from pan when cool.
With kitchen scissors, cut in 1-inch squares.
If desired, top each with pecan half or almond sliver.
Wrap individually in foil or plastic wrap.
Ingredients:
sugars, granulated
syrups, corn, light
cream, fluid, heavy whipping
salt, table
butter, without salt
milk, fluid, 1% fat, without added vitamin a and vitamin d
alcoholic beverage, distilled, rum, 80 proof
nuts, pecans
Directions:
Stir sugar, corn syrup, cream and salt in large heavy saucepan over low heat until sugar dissolves.
Cook to 232F on candy thermometer (very soft ball), stirring occasionally,.
Add butter and milk alternately a little at a time to prevent scorching.
Cook and stir to 242-244F (firm ball.)
Remove from heat.
Stir in extract and chopped pecans just to blend.
Pour into well-greased foil-lined 8-inch-square pan.
Cool thoroughly until firm; remove from pan when cool.
With kitchen scissors, cut in 1-inch squares.
If desired, top each with pecan half or almond sliver.
Wrap individually in foil or plastic wrap.