Post by sweetpe on Jun 30, 2014 22:18:07 GMT
CARAMELS
2 C white sugar
1 C brown sugar
1 C light corn syrup
1 C evaporated milk (NOT sweetened condensed)
1 pint heavy whipping cream
1 C butter
1 1/2 tsp vanilla
Combine all except vanilla in a large, heavy pan. Stirring constantly, heat to exactly 250 degrees and remove from heat. Stir in vanilla (will bubble up). Pour into greased 10x15 pan and cool. Cut into bite-sized pieces and wrap with wax paper.
**note that you must use a good candy thermometer and watch it carefully. it will sit around 220-230 for a long time and then all of a sudden jump up. If it goes under 250, they will be too soft, and if it goes over they will be too hard. Enjoy! I seriously have about 15 friends/family members that have a standing request for these caramels.
2 C white sugar
1 C brown sugar
1 C light corn syrup
1 C evaporated milk (NOT sweetened condensed)
1 pint heavy whipping cream
1 C butter
1 1/2 tsp vanilla
Combine all except vanilla in a large, heavy pan. Stirring constantly, heat to exactly 250 degrees and remove from heat. Stir in vanilla (will bubble up). Pour into greased 10x15 pan and cool. Cut into bite-sized pieces and wrap with wax paper.
**note that you must use a good candy thermometer and watch it carefully. it will sit around 220-230 for a long time and then all of a sudden jump up. If it goes under 250, they will be too soft, and if it goes over they will be too hard. Enjoy! I seriously have about 15 friends/family members that have a standing request for these caramels.
