Directions: |
Directions:
1. Sidebar: If making caramel apples, wash and dry apples and insert popsicle sticks. Chop 1 lb. salty peanuts and set aside. Place wax paper on two cookie sheets and spray with oil…or use silicone cooking pads that don’t require any spray. When caramel is finished, dip each apple into caramel and then into peanuts. Place on prepared sheet and place tray in refrigerator for approximately one hour. Wrap each apple individually in cooking-sprayed wax paper, and twist the top.
2. TO BEGIN CARAMELS, combine sugar, syrup, butter, and 1 c. cream only. Bring to a boil in a 2-quart saucepan, stirring constantly.
3. Add remaining cup of cream, return to boil, then lower heat, cooking slowly to a medium ball stage. Stir occasionally. Cooking takes approximately 4 hours (don’t try to speed up process). After a couple hours, watch caramel carefully because as it becomes closer to done, it will cook more quickly.
4. To test when caramel is done, drop a small spoonful into cold water; caramel will hold together in a little ball. Taste test it when cooled to check consistency.
5. Remove caramel from heat and stir in vanilla, and nuts, if desired.
6. Pour into well cooking-sprayed or buttered glass pan.
*It’s okay to half the recipe, but don’t double batch; use separate pans and cook batches separately.
**Don't try to rush the cooking process. They take a long time but they're worth it!
|
This recipe for Caramels is from