Caramels
I make these every Christmas. They are a great addition to a cookie tray.
- 1 pint heavy whipping cream
2 cups white sugar
1 cup packed brown sugar
1 cup butter
1 cup corn syrup
1 cup evaporated milk
1 ¼ teaspoons vanilla extract - Grease 12x15 inch pan. Attach a candy thermometer to a medium pot.
- Put the whipping cream, sugars, butter, corn syrup and evaporated milk into the pot. Over medium heat, stir until it reaches 250 degrees F. Remove pot from the heat. Stir in vanilla. Pour into greased pan. Let cool completely. Cut into small squares. Wrap in waxed paper.
- I usually put these in a ziplock bag into the deep freeze until it is time to package as gifts or put in a tin for enjoying.
- Yield 60 caramels.
No comments:
Post a Comment