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Posted by Leslie& The Furbabies in MO. on September 30, 2009, 8:42 am
Both our Pat on her hill and Cindy/Teleflora (and all my family and
friends!) can vouch for these being truly yummy caramels. I first tried
making these because I knew our Pat loved caramels and I couldn't find any
really good quality caramels to send to her- so I made them myself!
You can use light brown sugar for a mild flavor or dark brown sugar for a
richer flavor and you can add chocolate with either light or dark and
chopped nuts to any of those. So, there's quite a few yummy ways to treat
your taste buds! The worst part of the whole thing is cutting the plastic
wrap and wrapping each piece. But the effort is VERY much worth it.....
Caramels
1 cup salted butter or margarine (I only use real butter!)
1- 16 ounce package (2-1/4 cups packed) brown sugar
Dash of salt
1 cup light corn syrup (see note below)
1- 14 ounce can sweetened condensed milk (NOT evaporated milk)
1 teaspoon vanilla extract (please don't use imitation vanilla)
1 cup chopped walnuts (optional)
2- one ounce squares of unsweetened chocolate- chopped (optional)
Butter a 9X9 inch pan- set aside. Melt the 1 cup of butter in a heavy 3
quart saucepan. Add sugar and salt- stir well. Stir in corn syrup.
Gradually add the sweetened condensed milk stirring constantly. If using
chocolate add it immediately after stirring in the milk. Clip candy
thermometer to the side of the pan- do not allow the tip to touch the bottom
of the pan. Cook and stir over medium heat to 245 degrees (firm ball
stage). This will take 12 to 15 minutes.
Remove from heat. Stir in vanilla- and nuts if using them. Pour into
buttered pan. (Optional- Set pan on a wire cooling rack to cool more
evenly.)
When cooled cut into squares and wrap individually in pieces of clear
plastic (Saran) wrap. Makes about 2-1/2 pounds of caramels.
***About corn syrup- I use Karo brand name only. There are plenty of
cheaper corn syrups but the contents often show water or other ingredients
used to 'stretch' the product. My caramels deserve the best in all the
ingredients. YMMV
You're welcome!
Leslie & The Furbabies in MO.
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Posted by Patti on September 30, 2009, 9:29 am
I can vouch 100% for these caramels.
The effort of cutting all the plastic wrap is certainly worth it: it
meant I could hold each one in my hand, to warm it slightly and so
softening it, before relishing the taste delights .
The recipe, even without any additions, is perfect .
show/hide quoted text
Thanks again Leslie >g<.
.
show/hide quoted text
>Both our Pat on her hill and Cindy/Teleflora (and all my family and
>friends!) can vouch for these being truly yummy caramels. I first
>tried making these because I knew our Pat loved caramels and I couldn't
>find any really good quality caramels to send to her- so I made them
>myself!
>You can use light brown sugar for a mild flavor or dark brown sugar for
>a richer flavor and you can add chocolate with either light or dark and
>chopped nuts to any of those. So, there's quite a few yummy ways to
>treat your taste buds! The worst part of the whole thing is cutting
>the plastic wrap and wrapping each piece. But the effort is VERY much
>worth it.....
>Caramels
>1 cup salted butter or margarine (I only use real butter!)
>1- 16 ounce package (2-1/4 cups packed) brown sugar
>Dash of salt
>1 cup light corn syrup (see note below)
>1- 14 ounce can sweetened condensed milk (NOT evaporated milk)
>1 teaspoon vanilla extract (please don't use imitation vanilla)
>1 cup chopped walnuts (optional)
>2- one ounce squares of unsweetened chocolate- chopped (optional)
>Butter a 9X9 inch pan- set aside. Melt the 1 cup of butter in a heavy
>3 quart saucepan. Add sugar and salt- stir well. Stir in corn syrup.
>Gradually add the sweetened condensed milk stirring constantly. If
>using chocolate add it immediately after stirring in the milk. Clip
>candy thermometer to the side of the pan- do not allow the tip to touch
>the bottom of the pan. Cook and stir over medium heat to 245 degrees
>(firm ball stage). This will take 12 to 15 minutes.
>Remove from heat. Stir in vanilla- and nuts if using them. Pour into
>buttered pan. (Optional- Set pan on a wire cooling rack to cool more
>evenly.)
>When cooled cut into squares and wrap individually in pieces of clear
>plastic (Saran) wrap. Makes about 2-1/2 pounds of caramels.
>***About corn syrup- I use Karo brand name only. There are plenty of
>cheaper corn syrups but the contents often show water or other
>ingredients used to 'stretch' the product. My caramels deserve the
>best in all the ingredients. YMMV
>You're welcome!
>Leslie & The Furbabies in MO.
--
Best Regards
pat on the hill
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Posted by Taria on September 30, 2009, 10:06 am
I can vouch for them being wonderful too. My big old behind
and tooth crowns will tell you they are hard to resist once you
make them. These are the only candies I have made and I was
successful the first try. They are so good I may not make them
again!
Taria
show/hide quoted text
> Both our Pat on her hill and Cindy/Teleflora (and all my family and
> friends!) can vouch for these being truly yummy caramels. I first tried
> making these because I knew our Pat loved caramels and I couldn't find any
> really good quality caramels to send to her- so I made them myself!
> You can use light brown sugar for a mild flavor or dark brown sugar for a
> richer flavor and you can add chocolate with either light or dark and
> chopped nuts to any of those. So, there's quite a few yummy ways to treat
> your taste buds! The worst part of the whole thing is cutting the plastic
> wrap and wrapping each piece. But the effort is VERY much worth it.....
> Caramels
> 1 cup salted butter or margarine (I only use real butter!)
> 1- 16 ounce package (2-1/4 cups packed) brown sugar
> Dash of salt
> 1 cup light corn syrup (see note below)
> 1- 14 ounce can sweetened condensed milk (NOT evaporated milk)
> 1 teaspoon vanilla extract (please don't use imitation vanilla)
> 1 cup chopped walnuts (optional)
> 2- one ounce squares of unsweetened chocolate- chopped (optional)
> Butter a 9X9 inch pan- set aside. Melt the 1 cup of butter in a heavy 3
> quart saucepan. Add sugar and salt- stir well. Stir in corn syrup.
> Gradually add the sweetened condensed milk stirring constantly. If using
> chocolate add it immediately after stirring in the milk. Clip candy
> thermometer to the side of the pan- do not allow the tip to touch the
> bottom of the pan. Cook and stir over medium heat to 245 degrees (firm
> ball stage). This will take 12 to 15 minutes.
> Remove from heat. Stir in vanilla- and nuts if using them. Pour into
> buttered pan. (Optional- Set pan on a wire cooling rack to cool more
> evenly.)
> When cooled cut into squares and wrap individually in pieces of clear
> plastic (Saran) wrap. Makes about 2-1/2 pounds of caramels.
> ***About corn syrup- I use Karo brand name only. There are plenty of
> cheaper corn syrups but the contents often show water or other ingredients
> used to 'stretch' the product. My caramels deserve the best in all the
> ingredients. YMMV
> You're welcome!
> Leslie & The Furbabies in MO.
>
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Posted by teleflora on September 30, 2009, 11:40 am
To heck with wrapping them up. I just eat them out of the pan with a spoon.
It stays good for the, oh, 2 or 3 hours it takes me to eat it all.
Dammit, now I want some.
cindy
show/hide quoted text
> Both our Pat on her hill and Cindy/Teleflora (and all my family and
> friends!) can vouch for these being truly yummy caramels. I first tried
> making these because I knew our Pat loved caramels and I couldn't find any
> really good quality caramels to send to her- so I made them myself!
> You can use light brown sugar for a mild flavor or dark brown sugar for a
> richer flavor and you can add chocolate with either light or dark and
> chopped nuts to any of those. So, there's quite a few yummy ways to treat
> your taste buds! The worst part of the whole thing is cutting the plastic
> wrap and wrapping each piece. But the effort is VERY much worth it.....
> Caramels
> 1 cup salted butter or margarine (I only use real butter!)
> 1- 16 ounce package (2-1/4 cups packed) brown sugar
> Dash of salt
> 1 cup light corn syrup (see note below)
> 1- 14 ounce can sweetened condensed milk (NOT evaporated milk)
> 1 teaspoon vanilla extract (please don't use imitation vanilla)
> 1 cup chopped walnuts (optional)
> 2- one ounce squares of unsweetened chocolate- chopped (optional)
> Butter a 9X9 inch pan- set aside. Melt the 1 cup of butter in a heavy 3
> quart saucepan. Add sugar and salt- stir well. Stir in corn syrup.
> Gradually add the sweetened condensed milk stirring constantly. If using
> chocolate add it immediately after stirring in the milk. Clip candy
> thermometer to the side of the pan- do not allow the tip to touch the
> bottom of the pan. Cook and stir over medium heat to 245 degrees (firm
> ball stage). This will take 12 to 15 minutes.
> Remove from heat. Stir in vanilla- and nuts if using them. Pour into
> buttered pan. (Optional- Set pan on a wire cooling rack to cool more
> evenly.)
> When cooled cut into squares and wrap individually in pieces of clear
> plastic (Saran) wrap. Makes about 2-1/2 pounds of caramels.
> ***About corn syrup- I use Karo brand name only. There are plenty of
> cheaper corn syrups but the contents often show water or other ingredients
> used to 'stretch' the product. My caramels deserve the best in all the
> ingredients. YMMV
> You're welcome!
> Leslie & The Furbabies in MO.
>
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Posted by onetexsun on September 30, 2009, 1:08 pm
Thank you!!
Sunny
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