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CathyZ from Kauai

Yes, Deb- here it is

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3895 posts
Joined: Dec 10, 2005

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Posted to Thread #3663 at 6:07 pm on Sep 24, 2006

This is a simple and very tasty caramel recipe. If you take the candy to a "firm ball" stage (around 248 degrees) you could actually cut the caramel into pieces to wrap individually- a la Kraft caramels. If you keep it at a "soft ball" stage, it works just great in bar cookies.

This recipe is so T&T it must be in the Guinness Book of World Records- I first used it in 1955:

Caramel

2 c sugar
1/2 c butter
3/4 c white corn syrup (I use Karo)
2 c whipping cream

Do NOT scrape the sides of the pan as you work.

In a heavy (about 3 qt) saucepan bring sugar, butter corn syrup and 1 c of the cream to a rolling boil. SLOWLY add the second c of cream, being careful that the boiling does not stop. Stir constantly. As the temperature of the mixture increases, reduce the heat. Test using the ice water in a cup method. When it is at the soft ball stage (234-240 degrees), immediately pour candy into a buttered 8" pan or on top of your bar cookie layer.


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