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Creamy Caramel Recipe Recipe

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This recipe for Creamy Caramel Recipe is from Nothing Brings Families Together Quite Like Food ...Cookbook..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 teaspoon plus 1 cup butter, divided
1 cup sugar
1 cup dark corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Directions:
Directions:
1. Line an 8-in.-square pan with foil; grease the foil with 1 teaspoon butter and set aside.
2. In a large heavy saucepan, combine sugar, corn syrup and remaining butter; bring to a boil over medium heat, stirring constantly. Boil slowly for 4 minutes without stirring.
3. Remove from the heat; stir in milk. Reduce heat to medium-low and cook until a candy thermometer reads 238° (soft-ball stage), stirring constantly. Remove from the heat; stir in vanilla.
4. Pour into prepared pan (do not scrape saucepan). Cool. Using foil, lift candy out of pan. Discard foil; cut candy into 1-in. squares. Wrap individually in waxed paper; twist ends. Yield: 2-1/2 pounds.
Personal Notes:
Personal Notes:
Editor's Note: We recommend that you test your candy thermometer before each use by bringing water to a boil; the thermometer should read 212°. Adjust your recipe temperature up or down based on your test.

*note from dad- don't scrape pan while pouring out caramels. If you wish to make use of that extra caramel pour that into a separate dish since the edges of the pan has harder caramel. Wrap in butter coated parchment and they do lift right off

*when doubling, still boil for 4 minutes

*make sure to use a heavy bottom pan for better temperature control

 

 

 

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