"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Caramel Recipe

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

Contributor:  
Contributor:  

Added: Sunday, July 27, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 c. butter
1 small bag of brown sugar (16 oz)
1/4 t. salt
1 c. light corn syrup
1 can sweetened condensed milk (14 oz.)
1 t. vanilla
candy thermometer

Directions:
Directions:
Spray 11 x 9 pan with Pam. In a medium saucepan melt the butter. Then add the brown sugar and salt and stir. Next add the corn syrup and stir. Then add the condensed milk and stir. Put the candy thermometer in the saucepan and stir continuously until the thermometer reaches 255-257. Use medium heat only. This should take about 20-25 minutes. After the temperature has been reached, remove from heat and add the vanilla. Pour into greased pan and cool. When completely cool, cut into 1" pieces. This makes about 60 pieces of candy. This recipe cannot be doubled. If making more than 1 pan you must do it twice.

Number Of Servings:
Number Of Servings:
60 pieces of candy
Personal Notes:
Personal Notes:
The caramel can be used to make turtles. On waxed paper place 2 walnuts, press a piece of caramel on the nuts and pour melted chocolate over the caramel. I use chocolate blocks and melt the chocolate in the microwave. Can be given to friends and family at Christmas.

 

 

 

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