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Post by :willQ4u
Category :Learning Kitchen
Author :Unknown
Date :December 2011
Read :3489
Click below to download : Candy - Caramel Penuche (Format : PDF)
Candy - Caramel Penuche
1/4 tsp. salt1 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 shine and holds shape. Pour into buttered 9 x 5-inch or 10 x 6-inch pan. Makes 1 pound.
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1 cup light brown sugar 1 cup granulated sugar 1 cup light corn syrup 1 can Eagle Brand sweetened condensed milk 1/2 cup margarine or butter 2/3 cup thin cream (half milk and half cream) 2 teaspoons vanilla Nuts -- optional In large pan, boil all ingredients except vanilla to hard-ball stage (250-degrees) on candy thermometer, stirring constantly. Be sure to boil over medium heat, because mixture will scorch. Add vanilla. Pour into greased 9x9-inch pan. Allow to set 4 hours. Cut in 1-inch pieces and wrap in waxed paper.
Candy - Caramels - Jane Puffer's Caramels
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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
Candy - Butter Rum Caramels
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