This is our family's most favorite caramel recipe. Hope you enjoy it, too!
Before you dive right in, here are a few notes from my mom:
* butter the pan well before pouring in caramel, and don't just pour it in one spot, kind of pour it all over in the pan or it will stick to the pan
* cut wax paper in 5" strips, cut into thirds to wrap
* use the ice water test along with color to judge doneness (more reliable than a candy thermometer)
* when testing in water, use fresh ice water each time you test
2 C. sugar
2 C. heavy cream
3/4 C. evaporated milk
1 1/3 C. corn syrup
2 tsp. vanilla
1/8 tsp. salt
4 Tbls. butter
Combine sugar, salt corn syrup and 1/2 of cream in a heavy saucepan.
Bring to a boil on med-hi.
Mix the remaining cream and evaporated milk together, and drizzle in, maintaining a boil.
Turn down heat and cook to soft ball (235).
Add butter, cook to medium ball (247).
Take off heat and ADD VANILLA! (I usually set the vanilla bottle in my prepared pan to remind me to add it before I pour it into the pan! I have seriously forgotten this many times and it is so frustrating!!)
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