Caramels Double Recipe 2010
Recipe By : Colette Manning
Serving Size : 96 Preparation Time :0:20
Categories : Candy
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
4 cups sugar
4 cups corn syrup – small bottle 16 oz; brand doesn’t matter
2 sticks butter
1/2 teaspoon salt
2 12 oz cans evaporated milk
2 teaspoons vanilla
2 cups nuts — if desired; toasted good; often walnuts
Place sugar and corn syrup in heavy pan at least 4 qt. size. Cook to 240-245 degrees stirring frequently (about 20 minutes). Add butter and salt then add milk slowly so mixture continues to boil. Cook to 240 degrees stirring constantly, as this thicken is scorches easily (can take up to 45 minutes) . Take off heat and stir in vanilla and nut if desired.
Pour into greased pan to cool. I used 3 8X8 square silicone pans
For chocolate carmels add 1cup of chocolate chips with the butter.
For licorice carmels add 2 t. black paste food coloring with sugar and syrup (or once it has started to liquify) and 2 tsp. of anise oil instead of vanilla.
For cherry carmels add 2 t. red paste food coloring and 2 tsp. cherry flavor for hard candy.
Per Serving (excluding unknown items): 116 Calories; 4g Fat (30.4% calories from fat); 1g Protein; 20g Carbohydrate; trace Dietary Fiber; 7mg Cholesterol; 55mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 1 Fat; 1 1/2 Other Carbohydrates.
NOTES : Making a double batch is just as easy as a single. I use large, german stew pot and put gas burner at Medium High.
A long, wooden-handled spoon is good for stirring. Use a pattern to cut papers in bulk. Pizza cutter or knife will work for cutting into squares.
Caramels; wrap in waxed paper, parchment paper or saran wrap twisted (may not keep as well). Also called carmels.