February 4, 2014

Linda's Caramels

2 cups heavy cream
1/2 c sweet and condensed milk
2 cups sugar
2 cups light corn syrup
1/2 c butter

Combine cream and milk in a double boiler and scald. Combine sugar and syrup in a heavy sauce pan and bring to boil over medium heat, stirring constantly with wooden spoon. Let  mixture boil with the lid on for 2 minutes. Remove lid and add butter (room temperature, not frozen) Gradually stir in cream mixture a tablespoon at a time to boiling syrup. Do not the the boiling cease. This process takes about 25 minutes. Cook to 230-235 degrees or until a firm ball stage is formed in cold water. Remove from heat and pour into a buttered cookie sheet pan 11"x16". Cool and enjoy!

****If you want to flavor your caramels, add the flavoring when the caramel has reached the 230 degrees just before pouring out onto the pan. You'll want to add at least 2 tsp. of flavoring extract or you can use essential oils, using about 20 drops. Ideas are peppermint, lemon, orange, cinnamon, coconut, whatever you think sounds good!

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