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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Caramels Recipe

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This recipe for Caramels is from Spangler Family 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:  
2 c. heavy cream
2 c. sugar
1 1/2 c. light corn syrup
1 c. milk
2 t. vanilla
Directions:
Directions:
Grease a 13 x 9 baking pan. In a heavy four-quart saucepan with a candy thermometer in place, over medium-high heat, heat cream, sugar and corn syrup to boiling, stirring frequently. Continue cooking, stirring occasionally until temperature reaches 235º or soft ball stage. Gradually add the milk, stirring constantly until temperature reaches 240º or firm ball stage. Remove from heat, stir in vanilla. Pour into the greased pan and cool completely. Invert mixture from pan onto cutting board. Cut with scissors or knife and wrap with waxed paper. Keep tightly covered in a cool place. These can be frozen.

 

 

 

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