Creamy caramels Recipe
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Ingredients: |
Ingredients: 2 c. sugar
Dash of salt
2 c. white corn syrup
1/2 c. butter
2 c. heavy whipping cream
1 tsp. vanilla
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Directions: |
Directions:Put sugar, salt and syrup into a 3 to 4 quart heavy saucepan. Heat to boiling and boil to firm ball stage - 245º. Gradually add the butter and milk so slowly that mixture does not stop boiling. Continue to cook with constant stirring to medium ball stage - 241º. The candy will stick and scorch easily toward the end so be careful to stir constantly. Remove from heat and stir in vanilla. Pour into a buttered 9" square baking pan. Cool thoroughly before cutting. I usually let sit over night on the counter. The next night, I'll put in the frig for about 30 minutes right before cutting.
Hints: Some spattering - best to use a long-handled wooden spoon for stirring.
Be prepared for about 25 to 30 minutes of constant stirring.
Mixture will thicken, bubbles get larger and pop like little craters the closer it gets to medium ball stage.
Wrapping - I've tried wax paper and saran wrap. Saran wrap keeps them wrapped better but A LOT more of a pain to cut to size and work with. I usually recruit a child or the hubby to help. |
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