1 cup heavy cream
1/2 cup sugar
dash of salt
1/2 tsp vanilla
1/2 cup milk
1/2 cup packed light brown sugar
3/4 cup light corn syrup
2 tbsps butter
Combine the heavy cream with the milk. In a medium-sized heavy saucepan put 3/4 cup of the combined milk mixture. Add the sugar, brown sugar, salt, and corn syrup to the saucepan. Cook the mixture, stirring constantly, over medium to medium-high heat. Cook to the soft ball stage or 235 degrees. At this point, slowly add the remaining milk mixture not allowing the mixture to stop boiling. Continue to cook to the firm ball stage or 244 degrees. Remove the mixture from the heat and stir in the vanilla and butter. Pour into a greased 9 X 5 X 3-inch loaf pan. Cool at room temperature. When completely cooled, turn out of the pan onto a cutting surface. Using a knife dipped in hot water, cut the caramel into squares. Wrap individually in waxed paper or plastic wrap.
Yield 1 1/4 lbs
dash of salt
1/2 tsp vanilla
1/2 cup milk
1/2 cup packed light brown sugar
3/4 cup light corn syrup
2 tbsps butter
Combine the heavy cream with the milk. In a medium-sized heavy saucepan put 3/4 cup of the combined milk mixture. Add the sugar, brown sugar, salt, and corn syrup to the saucepan. Cook the mixture, stirring constantly, over medium to medium-high heat. Cook to the soft ball stage or 235 degrees. At this point, slowly add the remaining milk mixture not allowing the mixture to stop boiling. Continue to cook to the firm ball stage or 244 degrees. Remove the mixture from the heat and stir in the vanilla and butter. Pour into a greased 9 X 5 X 3-inch loaf pan. Cool at room temperature. When completely cooled, turn out of the pan onto a cutting surface. Using a knife dipped in hot water, cut the caramel into squares. Wrap individually in waxed paper or plastic wrap.
Yield 1 1/4 lbs
Note: File Photo
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