Saturday, April 13, 2013
Halving this recipe fills one Brownie Pan. Caramels
4 cups cream (divided)
4 cups sugar
2 cups white syrup
1 tsp. salt
2/3 cup butter (margarine is OK)
2 tsp. vanilla
1/2 cup nuts, chopped (opt)
Use a 6 qt. pan. Heat all cream to lukewarm. Pour out 2 cups to be used later. Keep it warm.
Add the sugar, syrup, and salt to the remaining 2 cups cream. Bring this to a rolling boil that can't be stirred down. ( I use 7 on my burner)
Don't let it burn on the bottom of pan - stir often!
Next, add the rest of the cream in a very slow stream keeping the candy constantly boiling. Stir as you add cream. This takes a while! After the last cream is added, boil 5 more minutes, stirring constantly. Then add the margarine, a tablespoon or so at a time. Add more margarine only after the last added is well melted. When all is added, turn to low heat and cook slowly to 244 degrees stirring occasionally. Add vanilla and stir.
Pour into a buttered 9 x 13 cake pan. I just put the nuts into the buttered pan and pour the candy over it.
MUST wrap as is soft enough it will stick together after cut. FREEZES well.