How to manufacture caramel color in bulk?!

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Not sure if you want to make color or candy so there is the recipe for both!

How to Make Caramel Food Coloring

* Heavy saucepan
* Teakettle
* Measuring cups and spoons
* Wooden spoon
* Oven mitts
* Sugar
* Water
* Glass jar
* Stovetop

Fill the teakettle with water. Put it on a back burner to heat so you have boiling water when you need it.

Heat a large, heavy-bottomed saucepan over medium-low heat for a few minutes and then scatter a cup of sugar around the bottom. Tilt the saucepan from side to side to spread the sugar evenly around the bottom.

Heat the sugar until its edges begin to turn brown---about 5 minutes. Gently tilt the saucepan to even out the thickness of the sugar and then lower the heat. Continue melting the sugar, tilting the saucepan back and forth periodically, until the liquefied sugar turns a uniform deep golden color.

Remove the saucepan from the heat and measure ? cup plus 4 ? teaspoons (13 ? tablespoons) boiling water. Add it gradually to the caramel, which will sputter and steam. Stir the mixture with a wooden spoon to mix evenly.


Return the mixture to the stove and simmer for a few minutes until the mixture becomes syrupy (soft ball stage). Allow it to cool before use. The recipe makes a little over 3/4 cup of caramel coloring. Keep it in a glass container.

Read more: How to Make Caramel Food Coloring | eHow.com http://www.ehow.com/how_5673239_make-car…

CARAMEL CANDY

Read more about it at www.cooks.com/rec/view/0,197,158188-2301…
Content Copyright ? 2011 Cooks.com - All rights reserved.

1/2 stick butter
1 cup canned evaporated milk
2 cups sugar
16 large marshmallows
1/4 cup sugar, caramelized
1 teaspoon vanilla
1 1/2 cups broken pecan pieces

Melt butter around the sides and bottom of a heavy saucepan. Add milk and sugar. Stir with wooden spoon toward the center of the pan. Add marshmallows.

Place 1/4 cup sugar in small pan to caramelize (a cast iron pan works well but is not required). Turn pan frequently to prevent burning.

Transfer melted sugar into the larger pan, stirring constantly. Lower the heat, and cook until a candy thermometer reaches 238°F, stirring often; set aside to cool to 110°F.

Stir in vanilla and pecans, continuing to stir until the candy will hold its shape. Drop by teaspoonfuls onto buttered wax paper, parchment paper or silicone sheets.

Makes approximately 30 pieces.