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REC: Caramel

Veteran Member
1573 posts
Joined: Dec 11, 2005


Posted to Thread #97 at 5:14 pm on Dec 14, 2005

This is my very most requested candy recipe! EVERYONE loves caramels! I usually make 1 1/2 batch at once, but you have to have a LARGE heavy pan to make it in. (I use an 8 qt Magnalite Dutch oven) It bubbles up high in the pan while cooking so don't try without this) I posted this on Epi awhile back. If you want chocolate caramel, add a couple of squares of chocolate. If you want nuts, put a layer in the bottom of the pan before pouring hot caramel over.

Everyone's FAVORITE!


2 cups sugar
1/2 cup real butter
3/4 cup Karo syrup
2 cups light cream (I use half and half)

Butter 8' square baking pan. Combine ingredients
in heavy (must be heavy, and not light weight) large
sauce pan. Bring to boil over med high heat, stirring often.
Watch mixture, and as it begins to thicken and darken,
stir constantly, until mixture reaches 245 degrees (firm ball)
on candy thermometer.

Immediately pour into prepared pan. Cool. Cut into squares
and wrap with waxed paper. Store in tin.

Live simply. Love generously. Care deeply. Speak kindly. Leave the rest to God.

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