Grandma Crunk's Caramels Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 lb. butter
2 C. light corn syrip
2 C. sugar
2 (15 oz.) cans sweetened condensed milk
1/2 C. sifted flour
2 tsp. vanilla
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Directions: |
Directions:*Melt butter in a heavy saucepan; add corn syrup and water. Bring to a boil over medium heat, stirring constantly, for 5 minutes.
*Stir in 1 1/2 Cups of the condensed milk. Combine flour and remaining condensed milk, then add to corn syrup mixture.
*Boil over medium heat, stirring constantly (mixture sticks easily), until mixture darkens and reaches the firm ball stage (240º on a candy thermometer).
*Remove from heat; stir in vanilla.
Turn out onto a buttered 9x13x2 inch pan or a jelly roll pan. Cool. Cut into 1-inch pieces with a buttered knife. Wrap pieces in small squares of waxed paper. Store in a cool dry place or in the refrigerator.
Makes about 96 pieces |
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Number Of
Servings: |
Number Of
Servings:96 pieces |
Personal
Notes: |
Personal
Notes: A Vairiation from a recipe from Teri Newcomb suggests that you could use brown sugar for part of the white sugar; possibly replacing about 1/2 C.
Another idea is to spread chopped nuts in bottom of pan before pouring over the caramel mixture.
NOTE: In FIRM BALL STAGE, spoon a drop into cold water; candy will roll into a firm, but not hard ball. It will flattten out after a couple minutes after being removed from cold water.
Also these caramels aren't as sticky as some, due to the addition of flour.
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