Full Online Books
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
Full Online Book HomeLearning KitchenCandy - Butter Rum Caramels
Famous Authors (View All Authors)
Candy - Butter Rum Caramels Post by :denny3d Category :Learning Kitchen Author :Unknown Date :December 2011 Read :856

Click below to download : Candy - Butter Rum Caramels (Format : PDF)

Candy - Butter Rum Caramels

1 1/2 cups heavy cream
1 cup granulated sugar
1 cup packed light brown sugar
1/3 cup light corn syrup
1.2 stick butter(unsalted)
1/2 tsp. salt
2 tsp. rum extract or rum

Butter an 8 inch square metal baking pan ( do not use glass) and set on a rack. In a 5 qt. heavy kettle cook cream, sugars, corn syrup, butter, and salt over moderate heat, stirring constantly with a wooden spoon & washing down any sugar crystals forming to the side of the pan, with a brush dipped in cold water, until sugars are completely dissolved, about 15 minutes.

Boil mixture without stirring, until a candy thermometer registers 245 degrees. about 15 minutes. Remove pan from heat & add extract, swirling pan until combined. Immediately pour caramel into baking pan, set on rack & cool completely.

Chill caramel until firm, about 12 hours and up to 1 week. Line a cutting board with wax paper and invert caramel onto it. Bring caramel to room temp. about 30 minutes. With an oiled, sharp knife, cut caramel into pieces, about 3/4 inch long and 1/3 inch wide. Wrap individual pieces in wax paper. Makes 70 caramels.

If you like this book please share to your friends :

Candy - Caramel Penuche Candy - Caramel Penuche

Candy - Caramel Penuche
1/4 tsp. salt 1 c. evaporated milk 2 Tbsp. light corn syrup 3 Tbsp. butter 1/2 c. chopped nuts (optional) Combine sugar and salt in 4-cup measure (glass) or 3 to 3-1/2-quart casserole. Stir in milk and corn syrup thoroughly. Add butter. Cover with a paper plate and microwave at HIGH for 5 minutes. Mix well and microwave uncovered 10 to 14 minutes. Test by dropping small amount in ice water. It should form a soft ball when picked up. Cool to 120 degrees on edges without stirring. Add vanilla and nuts; beat mixture until thick and creamy and loses its

Candy - Candy Bars Out-of-bounds Candy - Candy Bars Out-of-bounds

Candy - Candy Bars Out-of-bounds
Out-Of-Bounds Candy Bars ======================== Yield: 8 bars ------------ 1 1/4 cup (310 mL) unsweetened coconut, divided 1/2 cup (125 mL) milk 2 tsp (10 mL) unflavored gelatin 1 tsp (5 mL) cornstarch 1 tsp (5 mL) vanilla extract 1 recipe Semisweet Dipping Chocolate Instructions: ------------- Combine 1/4 cup (60 mL) of coconut, milk, gelatin and cornstarch in blender; blend until smooth. Pour into small saucepan, cook and stir over medium heat until slightly thickened. Remove from heat and stir in vanilla and remaining coconut. Form into 8 bars, allow to firm and cool completely and dip in chocolate. Exchange 1 bar: