Saturday, December 18, 2010

Whipping Cream Caramels

3 cups white sugar
3 cups corn syrup
1 quart whipping cream
1/2 tsp salt

Cook sugar, syrup, salt and 2 cups of the whipping cream to 240 degrees.  Add 1 cup of cream slowly and cook to 240 degrees again.  Add the rest of the cream and cook to 246 degrees.  Pour into a BUTTERED pan.  Let stand until hardened and cut into squares.  Wrap in wax paper to make individuals.

 Make sure you are using a candy thermometer.  Just a regular meat thermometer is not going to work.  And learn from my mistake.....and make sure there is plenty of butter on the pan or the wax paper.  I did not do that this time and it stuck to the wax paper so it took me much longer than necessary because I had to cut off the wax paper.  Believe me, that is not fun.

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