Food recipes
Caramels I
Caramels I Ingredients: sugars, granulated syrups, corn, light cream, fluid, heavy whipping butter, without salt vanilla extract Directions: Butter a 9x13 inch dish. In a heavy saucepan, combine sugar, corn syrup, 1 c...
Caramels I
Ingredients:
sugars, granulated
syrups, corn, light
cream, fluid, heavy whipping
butter, without salt
vanilla extract
Directions:
Butter a 9x13 inch dish.
In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter.
Bring to a boil, stirring often, then stir in remaining 1 cup cream.
Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
Remove from heat, stir in vanilla, and pour into prepared dish.
Refrigerate.
When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.
Ingredients:
sugars, granulated
syrups, corn, light
cream, fluid, heavy whipping
butter, without salt
vanilla extract
Directions:
Butter a 9x13 inch dish.
In a heavy saucepan, combine sugar, corn syrup, 1 cup cream and butter.
Bring to a boil, stirring often, then stir in remaining 1 cup cream.
Heat, without stirring, to 242 degrees F (116 degrees C), or until a small amount of syrup dropped into cold water forms a firm but pliable ball.
Remove from heat, stir in vanilla, and pour into prepared dish.
Refrigerate.
When cool, return candies to room temperature then cut into 1 inch squares and wrap in waxed paper.