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Full Online Book HomeLearning KitchenCandy - Caramels - Vanilla Caramels
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Candy - Caramels -  Vanilla Caramels Post by :gannon59 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :963

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

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 sharp knife. (I find during this process that many pieces are irregularly shaped, and not suitable for wrapping, so have to eat them.) Wrap in small squares of wax paper or plastic wrap. Keep in airtight container.

Candy begins to turn sugary after a few weeks. Makes about 2 1/2 pounds of candy.

If you make this when it's raining outside, cook to a couple degrees higher, or candy will not be firm enough.

Vanilla Nut Caramels - after buttering 9x9 pan, line bottom with walnut or pecan halves/pieces.

Chocolate Caramels - Follow directions for vanilla caramels, except add two 1-ounce squares unsweetened chocolate after adding the condensed milk.
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Candy - Caramels Fannie Mae Caramels Candy - Caramels Fannie Mae Caramels

Candy - Caramels Fannie Mae Caramels
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.

Candy - Caramels -  Jane Puffer's Caramels Candy - Caramels - Jane Puffer's Caramels

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.