Mike's Caramels
Mike Tanner
Years ago I had a hankering for some fresh caramels. Sandy showed me the Junior League Heritage Cookbook (1975 edition, the best ever) which had a caramel recipe in it from Blanche Toombs Bott "worth the price of the entire cookbook." I have been making one or two batches every Christmas season since. I even have a scar on my thumb, where 235 degree caramel dripped down it one year - but it was worth it!
2 cups heavy cream
1/2 cup sweetened condensed milk
2 cups sugar
2 cups light corn syrup
1/2 cup butter
Combine cream and condensed milk in a double boiler and scald. Combine sugar and syrup in a heavy saucepan and bring to a boil over medium heat stirring constantly with a wooden spoon. Let mixture boil with lid on for 2 minutes. Remove lid, add butter. Gradually add cream mixture a tablespoon at a time to boiling syrup, stirring constantly. Do not let boiling cease. This process should take approximately 20-25 minutes. Cook to 230 degrees or until a firm, soft ball is formed in cold water. Remove from heat and pour into buttered shallow pan about 11 x 16-inches. Yield: 8 or 9 caramel rolls 2 x 8-inches.
Years ago I had a hankering for some fresh caramels. Sandy showed me the Junior League Heritage Cookbook (1975 edition, the best ever) which had a caramel recipe in it from Blanche Toombs Bott "worth the price of the entire cookbook." I have been making one or two batches every Christmas season since. I even have a scar on my thumb, where 235 degree caramel dripped down it one year - but it was worth it!
2 cups heavy cream
1/2 cup sweetened condensed milk
2 cups sugar
2 cups light corn syrup
1/2 cup butter
Combine cream and condensed milk in a double boiler and scald. Combine sugar and syrup in a heavy saucepan and bring to a boil over medium heat stirring constantly with a wooden spoon. Let mixture boil with lid on for 2 minutes. Remove lid, add butter. Gradually add cream mixture a tablespoon at a time to boiling syrup, stirring constantly. Do not let boiling cease. This process should take approximately 20-25 minutes. Cook to 230 degrees or until a firm, soft ball is formed in cold water. Remove from heat and pour into buttered shallow pan about 11 x 16-inches. Yield: 8 or 9 caramel rolls 2 x 8-inches.
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