Food recipes
Caramels II
Caramels II Ingredients: sugars, granulated sugars, brown milk, canned, condensed, sweetened syrups, corn, light Directions: Butter a 9x13 inch dish. In a heavy saucepan over medium heat, combine sugar, brown sugar, 1...
Caramels II
Ingredients:
sugars, granulated
sugars, brown
milk, canned, condensed, sweetened
syrups, corn, light
Directions:
Butter a 9x13 inch dish.
In a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup.
Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Pour in remaining milk.
Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
Pour into prepared pan.
Let cool before cutting into 1 inch squares.
Ingredients:
sugars, granulated
sugars, brown
milk, canned, condensed, sweetened
syrups, corn, light
Directions:
Butter a 9x13 inch dish.
In a heavy saucepan over medium heat, combine sugar, brown sugar, 1 cup condensed milk and corn syrup.
Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Pour in remaining milk.
Heat, without stirring, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.
Pour into prepared pan.
Let cool before cutting into 1 inch squares.