Mom's Caramels
Terri Lee
My mom always made these around Christmas when she wasn't busy teaching school and wanted to make something special.
2 cups light corn syrup
2 cups sugar
3 cups heavy cream
1/2 can (14 oz size) sweetened condensed milk
1 tsp. vanilla
In heavy saucepan boil syrup and sugar until mixture changes color and spins a light thread. In meantime combine heavy cream and sweetened condensed milk in double boiler and scald over boiling water; keep warm. Add warm cream to syrup, 1/4 cup at a time stirring well, allow 45 minutes for total addition. Keep candy boiling lightly over medium heat, stirring frequently. Cook to firm ball stage (242 degrees). Remove from heat; stir in vanilla. Pour, without scraping the pan, into a buttered 9 x 9 inch pan. Let stand several hours or overnight without moving it. Then cut into pieces and wrap in wax paper.
My mom always made these around Christmas when she wasn't busy teaching school and wanted to make something special.
2 cups light corn syrup
2 cups sugar
3 cups heavy cream
1/2 can (14 oz size) sweetened condensed milk
1 tsp. vanilla
In heavy saucepan boil syrup and sugar until mixture changes color and spins a light thread. In meantime combine heavy cream and sweetened condensed milk in double boiler and scald over boiling water; keep warm. Add warm cream to syrup, 1/4 cup at a time stirring well, allow 45 minutes for total addition. Keep candy boiling lightly over medium heat, stirring frequently. Cook to firm ball stage (242 degrees). Remove from heat; stir in vanilla. Pour, without scraping the pan, into a buttered 9 x 9 inch pan. Let stand several hours or overnight without moving it. Then cut into pieces and wrap in wax paper.
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