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Vanilla Caramels Recipe

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This recipe for Vanilla Caramels, by , is from The Carter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Fivecoate
Added: Wednesday, March 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. (sugar)
1 envelope Estes (measures 3/4 c, but sweetness of 1 c.)
1 c. of nutra taste or nutra sweet*
2 cups light corn syrup
2 cups heavy cream
1/2 tsp. salt
4 T. butter
12 T. light or fat free evaporated milk
4 tsp. vanilla

Directions:
Directions:
Combine sugar, corn syrup, cream and salt.  Place over low heat and stir until sugar is dissolved.  Cook to 232 F., stirring occasionally.  Add butter and evaporated milk alternately.  Continue cooking to 242 - 244 F.  Test frequently in cool water after 240 F. to determine the consistency desired in the finished caramels.  Remove from heat and add vanilla, stirring only enough to blend.  Pour into a lightly oiled 9 x 13 glass dish.  Do not scrape the bottom of the pan.

Personal Notes:
Personal Notes:
I do not like using only the nutra taste or nutra sweet.  I like the mixed a lot better.  Estes texture is more like regular sugar.  I have not tried using Splenda at all.

 

 

 

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