REC - Vanilla Caramels
 

* Exported from MasterCook *

Vanilla Caramels

Recipe By :Carol Peterson
Serving Size : 0 Preparation Time :0:00
Categories : Candies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 sticks melted butter
2 pounds brown sugar
3/4 cup light corn syrup
2 cans sweetened condensed milk

1. Combine first three ingredients in large saucepan.
2. Gradually add sweetened condensed milk.
3. Cook, stirring constantly, for about 30 minutes, until the syrup
reaches, 245°F, or the Firm Ball Stage: (Drop a little of this syrup
in cold water and it will form a firm ball, one that won’t flatten
when you take it out of the water, but remains malleable and will
flatten when squeezed.)
4. Add 1-2 teaspoons vanilla.
5. Pour into buttered, waxed paper lined jelly roll pan.
6. Allow to set for 4-5 hours.
7. Tip onto waxed paper. Cut into squares and wrap each in waxed
paper.

- - - - - - - - - - - - - - - - -

NOTES : Soft-Ball Stage description courtesy of The Accidental
Scientist:
(http://www.exploratorium.edu/cooking...ar-stages.html)

REC - Vanilla Caramels
 

Damsel in dis Dress wrote:
> * Exported from MasterCook *
>
> Vanilla Caramels
>
> Recipe By :Carol Peterson
> Serving Size : 0 Preparation Time :0:00
> Categories : Candies
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 4 sticks melted butter
> 2 pounds brown sugar
> 3/4 cup light corn syrup
> 2 cans sweetened condensed milk

If I were to use heavy cream instead of condensed milk, how much? 1 or 2
cups?

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