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 Fannie Mae Caramels
Famous Authors (View All Authors)
Candy - Caramels Fannie Mae Caramels Post by :webgiftworld Category :Learning Kitchen Author :Unknown Date :December 2011 Read :959

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

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.

Remove from heat and stir in vanilla and nuts.

Without scraping, pour caramel mixture into prepared pan. Allow to stand overnight. Cut into small squares or rectangles and wrap in wax paper.

These could also be dipped in chocolate or used to make turtles if you wish.

Note - wax paper wrapped caramels freeze well.

If you like this book please share to your friends :

Candy - Caramels By Jane Candy - Caramels By Jane

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

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