"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

All Occasion Caramel Recipe

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This recipe for All Occasion Caramel, by , is from DARRINGTON DISHES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Saturday, August 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
3 cups cream
2 cups sugar
1 1/4 cups karo syrup

Directions:
Directions:
Combine 1 cup cream, karo syrup and sugar in a heavy pan. Cook to a soft ball stage. Add 2nd cup of cream and cook to a soft ball stage again. Stir occasionally during 1st and 2nd cups of cream. Add 3rd cup of cream stirring constantly.

For a caramel sauce: bring to a boil and then remove from heat. Cool slightly and serve over ice cream, your favorite dessert, or with apple slices. Store in the refrigerator and reheat to serve. Makes about 5 cups.

For caramel corn: make a half recipe of caramel (use brown sugar) and cook slightly more than a soft ball stage. Pour gradually over 6-8 cups popped popcorn until desired gooeyness and add chopped pecans.

For caramels: cook until firm ball. Pour into a buttered 9x13 pan. Let cool then cut and wrap in wax paper. Makes about 60-80 caramels.

Number Of Servings:
Number Of Servings:
5 cups sauce, 60-80 caramels
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
I often pair this caramel sauce with the Hot Fudge Sauce in this cookbook for Christmas gifts. (Melissa E.) This recipe makes a killer caramel corn. I like to use brown sugar instead of regular sugar for a richer caramel flavor. (Becky R.) These are the caramels I make for Christmas. (Becky D.)

 

 

 

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