Food recipes
Butter Nut Caramels
Butter Nut Caramels Ingredients: oil, olive, salad or cooking milk, fluid, 1% fat, without added vitamin a and vitamin d cream, fluid, heavy whipping milk, canned, condensed, sweetened syrups, corn, light sugars, gran...
Butter Nut Caramels
Ingredients:
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
syrups, corn, light
sugars, granulated
butter, without salt
vanilla extract
nuts, almonds
Directions:
Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, combine the whole milk, cream, condensed milk, corn syrup, sugar, and butter.
Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 240F on the thermometer (15 to 20 minutes), stirring constantly.
Remove the pan from the heat, stir in the vanilla, then blend in the almonds.
Pour the mixture into the prepared flan form and spread it out rapidly with a wooden spoon.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.
Substitute any nuts for the almonds.
Ingredients:
oil, olive, salad or cooking
milk, fluid, 1% fat, without added vitamin a and vitamin d
cream, fluid, heavy whipping
milk, canned, condensed, sweetened
syrups, corn, light
sugars, granulated
butter, without salt
vanilla extract
nuts, almonds
Directions:
Line a baking sheet with aluminum foil, then place a 4 1/2 by 14-inch flan form in the center of the foil.
With a paper towel, coat the foil and the inside of the flan form with 1 tablespoon of the vegetable oil.
Set aside.
In a 3-quart heavy-bottomed saucepan over medium heat, combine the whole milk, cream, condensed milk, corn syrup, sugar, and butter.
Stir with a wooden spoon or heatproof spatula until the mixture comes to a boil (5 to 8 minutes).
Wash down the sides of the pan two times with a pastry brush dipped in warm water to prevent the sugar from crystallizing.
Increase the heat to medium-high, place a candy thermometer in the pan, and cook the mixture until it registers 240F on the thermometer (15 to 20 minutes), stirring constantly.
Remove the pan from the heat, stir in the vanilla, then blend in the almonds.
Pour the mixture into the prepared flan form and spread it out rapidly with a wooden spoon.
Let the caramel cool completely at room temperature (2 to 3 hours).
With the remaining tablespoon of vegetable oil, coat a cutting board and the blade of a large chefs knife.
With the knife, loosen and remove the flan form; invert the caramel onto the cutting board, and peel the foil off the caramel.
Cut the caramel into twenty-eight 1/2-inch-wide strips, then cut each strip into four pieces.
In a tightly covered container, between sheets of waxed paper, or wrapped in waxed paper rectangles, the caramels will keep for 2 weeks at room temperature.
Substitute any nuts for the almonds.