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Full Online Book HomeLearning KitchenCandy - Caramels - Jane Puffer's Caramels
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Candy - Caramels -  Jane Puffer's Caramels Post by :klomani Category :Learning Kitchen Author :Unknown Date :December 2011 Read :757

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.
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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
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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
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