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Joined: 2/4/2008
Posts: 369
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Done the "old fashioned" way!
Caramels
2c. milk
1c. cream (whipping cream works)
1 can (small) sweetened condensed milk
4c. sugar
2c. Karo syrup
1/2c. buter
2 tsp. vanilla
Combine all ingredients, except vanilla in a 6 quart pan (large canner pan). Mix and cook to firm ball (245degrees), stirring all the time (with the cream, it takes around 1 hour to get to 245.) Add vanilla. Pour into 9x13 inch buttered pan (lined with buttered waxed paper or plastic wrap to make it easier to get it out later.) Cool completely. If lined, invert onto cutting board and remove liner. Cut into squares and wrap. It is important to remove from heat at EXACTLY 235 degrees as it can be quite touchy. Yield: 4-5 pounds of caramels.
With God, ALL things are POSSIBLE! Keep cooking!
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Joined: 12/7/2007
Posts: 3686
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Have you ever tried cutting down the recipe? 4 pounds of caramels is quite a few.
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Joined: 2/4/2008
Posts: 369
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I have not tried to cut it down. Any time I make them, it is as if people have radar and hone in on them so I rarely have more than 3/4 of a pound for myself. I have even made two batches at once and they disappear as fast as when I make one! If the windows are open, I promptly have several neighbors stopping in "just to say hi"!
With God, ALL things are POSSIBLE! Keep cooking!
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Joined: 1/29/2008
Posts: 1
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this sounds great im looking forward to trying it
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