Monday, December 6, 2010

Caramels


2 cups sugar
2 cups light karo syrup
1 dash salt
3 cups whipping cream
½ can eagle brand milk
1 tsp vanilla
1 cup broken pecans (optional)
Butter

Combine sugar, karo, and salt and bring to a boil, stirring constantly, then stop stirring. Cover with lid for 5 minutes, then remove lid and boil for an additional 5-10 minutes or until the steam stops and it turns a little yellow. While this is cooking, scald the whipping cream and eagle brand milk, stirring continuously. You’ll know it’s scalded when it begins to steam. When the sugar mixture is ready, add scalded cream 1 TB (more as you go) at a time so that the sugar never stops boiling, stirring vigorously and continuously. Continue cooking over med high, stirring constantly, until 228’, then remove from heat. You’ll know it’s close to done when the mixture stops releasing steam.  Add vanilla and nuts (if using nuts), then pour into 9x13 buttered pan, pouring around the edges first. Let set overnight, cut into squares, then wrap in wax paper with ‘bakery wrap’ fold. Store in refrigerator for longer lasting caramels (3 months).


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