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 - Caramels - Jane Puffer's Caramels
Famous Authors (View All Authors)
Candy - Caramels -  Jane Puffer's Caramels Post by :klomani Category :Learning Kitchen Author :Unknown Date :December 2011 Read :773

Click below to download : Candy - Caramels - Jane Puffer's Caramels (Format : PDF)

Candy - Caramels - Jane Puffer's Caramels

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.
If you like this book please share to your friends :

Candy - Caramels -  Vanilla Caramels Candy - Caramels - Vanilla Caramels

Candy - Caramels -  Vanilla Caramels
1 cup butter 1 (6-ounce) box (2 1/4 cups) light brown sugar dash salt 1 cup light corn syrup 1 (15-ounce) can sweetened condensed milk 1 teaspoon vanilla Melt butter in heavy 3-quart saucepan. Add brown sugar and salt; stir until thoroughly combined. Stir in light corn syrup; mix well. Gradually add milk, stirring constantly. Cook and stir over medium heat until candy reaches firm-ball stage (245 degrees). Remove from heat; stir in vanilla. Pour into a buttered 9x9x2-inch pan. Cool completely. Cut candy a strip at a time. Remove from pan onto cutting board and cut into squares using a

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