DO YOU LIKE CARAMEL? How do you make good and excellent caramel?!
let it cool for about 30 minutes, pour into a graham cracker crust, let chill for 1 hour, top with whipped cream..... AWESOME!! you can also add chocolate, apples or anything be creative!!
Answers: buy a can of sweetend condensed milk. tear the label off and pu it in a REALLY big POT FULL OF WATER.....make sure the water is at least 1.5 inches above the can.... boil for 3 hours keeping at least 1.5 inches of water over the top of the can at all times( or it will explode, trust me)........ viola.... kick a s s caramel.....
let it cool for about 30 minutes, pour into a graham cracker crust, let chill for 1 hour, top with whipped cream..... AWESOME!! you can also add chocolate, apples or anything be creative!!
recipe: Caramel
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It seems as though almost all kids love candy and other sweets, but fewer adults do.
Why do you think this is?
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
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.
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.
Why do I add corn syrup?
Corn syrup acts as an "interfering agent" in this and many other candy recipes. It contains long chains of glucose molecules that tend to keep the sucrose molecules in the candy syrup from crystallizing. Lots of sucrose crystals would results in grainy caramels.
In this recipe, the cream and butter also act as "interfering agents"—the milk proteins in both help to prevent crystal formation.