Carmels
2 cups white sugar
2 cups cream
1-3/4 cup Karo Syrup (light)
1 cup (2 cubes) butter
1 tsp vanilla
Cook sugar, butter, Karo syrup, and cream over medium heat, stirring constantly,to firm ball stage or 230º-245º on a candy thermometer. (It should be the color of a paper bag.)Remove from heat and add vanilla. Pour into a buttered 9×13 glass or metal cake pan. Let cool completely, then cut into squares and wrap in wax paper.
***Hints. When making Candy ALWAYS use a thick bottomed pan. When you pour the caramel into the cake pan do not scrape the bottom and edges. Scrape them out onto a different dish (let your husband have that part..don’t tell him it is the reject pile) or it will leave little dark crisper pieces in the caramels. *Firm ball stage means…when you drop a spoonful in cold water you can form it into a ‘Firm ball’ that holds its shape. Basically you want it to be the consistency of a caramel. For more pictures of the cooking process go here.
2 cups cream
1-3/4 cup Karo Syrup (light)
1 cup (2 cubes) butter
1 tsp vanilla
Cook sugar, butter, Karo syrup, and cream over medium heat, stirring constantly,to firm ball stage or 230º-245º on a candy thermometer. (It should be the color of a paper bag.)Remove from heat and add vanilla. Pour into a buttered 9×13 glass or metal cake pan. Let cool completely, then cut into squares and wrap in wax paper.
***Hints. When making Candy ALWAYS use a thick bottomed pan. When you pour the caramel into the cake pan do not scrape the bottom and edges. Scrape them out onto a different dish (let your husband have that part..don’t tell him it is the reject pile) or it will leave little dark crisper pieces in the caramels. *Firm ball stage means…when you drop a spoonful in cold water you can form it into a ‘Firm ball’ that holds its shape. Basically you want it to be the consistency of a caramel. For more pictures of the cooking process go here.
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