caramels
Posted: Thu Dec 10, 2015 10:46 pm
1 C unsalted butter ( 2 sticks)
2 1/4 C Packed brown sugar (this is 1 box minus 1/4 C packed)
1 1/4 C (one can) sweetened condensed milk
1 C Light Corn Syrup (not "lite")
1 tsp vanilla
enough salted cashews or almonds to cover bottom of pan
Line a 9x12 pan with heavy duty foil and butter well, include sides. Butter it really well.
In a heavy bottom pan over medium heat melt butter, add milk, syrup and brown sugar, stir continuously as it begins to gentle boil.
continue stirring for about 15 to 20 minutes. You will need a candy thermometer or quality digital thermopen, the syrup needs to reach 248 degrees. You can see the character of the sugar start to change as the temp nears ( science).
remove from heat and stir in vanilla. It will sputter.
pour over the nuts in pan. lift and tap/bang the pan against counter ( several times) to release trapped air bubbles ( pop them).
allow to set overnight. Remove the foil and caramel to a counter to cut. I use conventional wax paper to wrap
serves 1 or more
2 1/4 C Packed brown sugar (this is 1 box minus 1/4 C packed)
1 1/4 C (one can) sweetened condensed milk
1 C Light Corn Syrup (not "lite")
1 tsp vanilla
enough salted cashews or almonds to cover bottom of pan
Line a 9x12 pan with heavy duty foil and butter well, include sides. Butter it really well.
In a heavy bottom pan over medium heat melt butter, add milk, syrup and brown sugar, stir continuously as it begins to gentle boil.
continue stirring for about 15 to 20 minutes. You will need a candy thermometer or quality digital thermopen, the syrup needs to reach 248 degrees. You can see the character of the sugar start to change as the temp nears ( science).
remove from heat and stir in vanilla. It will sputter.
pour over the nuts in pan. lift and tap/bang the pan against counter ( several times) to release trapped air bubbles ( pop them).
allow to set overnight. Remove the foil and caramel to a counter to cut. I use conventional wax paper to wrap
serves 1 or more