Can someone help me find a recipe?!


Question: For home made caramel. The candy kind, no cookies, sauces, pies, or cakes. Just plain caramel. I would love it if maybe you would give me the link to where you found it. I would love if its a recipe you have made in the past, and tell me certain tips and tricks. Thankyou so much!


Answers: For home made caramel. The candy kind, no cookies, sauces, pies, or cakes. Just plain caramel. I would love it if maybe you would give me the link to where you found it. I would love if its a recipe you have made in the past, and tell me certain tips and tricks. Thankyou so much!

2 cups sugar
1/2 cup butter or margarine
2 cups whipping (heavy) cream
3/4 cup light corn syrup


1. Grease bottom and sides of square baking dish, 8x8x2 or 9x9x2 inches, with butter.
2. Heat all ingredients to boiling in heavy 3-quart saucepan over medium heat, stirring constantly. Cook about 35 minutes, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Immediately spread in baking dish. Cool completely, about 2 hours.
3. Cut into 8 rows by 8 rows, using kitchen scissors or sharp knife. Wrap individually in waxed paper or plastic wrap. Store wrapped candies in airtight container at room temperature.

This is the old fashion kind we made at Christmas as kids with Mom. From the Betty Crocker cookbook.
Its really yummy Wrap them in little saran wrap pieces to keep them fresh.

Go to candymaking.net for your recipe.

INGREDIENTS
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract

DIRECTIONS
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

I think this is what you were looking for:

? 1 cup heavy cream
? 1 cup sugar
? 1/2 cup corn syrup
? 1/4 teaspoon salt
? 4 tablespoons butter, plus extra for greasing
? 1/2 teaspoon vanilla

? a 10-inch-square pan
? waxed paper
? a heavy, tall-sided saucepan
? a candy thermometer

1. Prepare your pan by greasing it with butter and/or lining it with waxed paper.

2. Place all ingredients except for the butter and vanilla into the saucepan.

3. Stir the mixture over medium heat with a wooden spoon until the sugar dissolves.

4. Add the 4 tablespoons of butter and stir until it melts and is well-incorporated and the mixture begins to boil. Then cook without stirring until the syrup is above 248° F, the firm-ball stage.

5. Add the vanilla, mix well, then pour the mixture into the pan.

6. Allow to cool, then cut into 1-inch squares.

7. Store in an airtight container at room temperature, between layers of waxed paper.


I hope this helps!

I made some the other day, and it was sooooooooooooooooooo good!
It is in my Betty Crocker Newlywed cookbook...sorry, it's at home and I am at work...):





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