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Full Online Book HomeLearning KitchenCandy - Caramels By Jane
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Candy - Caramels By Jane Post by :trhaffey Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2188

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Candy - Caramels By Jane

2 cup granulated sugar
1 1/2 cups pure corn syrup
2 cups heavy cream
1 cup butter
1 1/2 cups walnuts, coarsely chopped
2 teaspoons vanilla


Combine the sugar, corn syrup, one cup of cream and the butter. Stir and cook until the mixture boils vigorously. Then gradually add the other cup of cream. Do not let the mixture to stop boiling while cream is being added.

Butter a biscuit pan.

Cook until candy thermometer registers 246 F. Stirring gently, move the thermometer to stir beneath it every three to four minutes. Remove from the fire, add the nuts. Beat in the vanilla. Pour into buttered biscuit pan, to make a sheet 3/4 inch thick.

When nearly cold, turn from pan and cut into cubes. Wrap each piece in wax paper.
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1 cup brown sugar 1 cup white sugar 1 cup light Karo syrup 1 cup butter (no substitutions) 1 cup whipping cream Mix 1st four ingredients and stir over medium heat. While boiling slowly add cream. Cook to 244 degrees (use a candy thermometer)- stirring constantly. Pour into buttered jelly roll pan. Refrigerate. Once set, cut and wrap individual pieces in plastic wrap. For best results, keep refrigerated.
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2 cups light corn syrup 1 (14 oz.) can sweetened condensed milk 1 1/2 cups milk 1 cup whipping cream 1 cup butter (do not substitute) 4 cups sugar 2 tsp. vanilla 2 cups chopped walnuts Butter a 9x13 baking pan. Set aside. In heavy 6 quart Dutch oven combine sugar, corn syrup, sweetened condensed milk, milk, whipping cream and butter. Place over medium heat and stir frequently with wooden spoon until mixture comes to a boil. Clip candy thermometer onto side of pan and cook stirring constantly until mixture reaches 240 or soft ball stage. This takes about one hour.
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