| CARAMELS 4 cups white sugar 1 cup white corn syrup 1 cup butter 2 cups heavy cream 1 tablespoon vanilla Combine sugar, corn syrup and butter together. Cook over medium heat until mixture boils. Gradually add cream, stirring constantly. Boil slowly until it reaches the medium to soft ball stage, stirring often to make sure the milk does not scorch. Test by dropping a small amount of candy into a cold glass of water. Once the drops hold its shape and become chewy the candy is ready. Remove pan from the burner and stir in the vanilla. Pour into a lightly buttered 9x12 inch cake pan. Allow caramels to cool completely before cutting. Store in plastic wrap. |
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