CANDY MAKING RECIPES forum: Dipping Caramel
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2 cups light corn syrup
1/2 cup water
2 cups sugar
pinch of baking soda
1/2 cup butter
1 (12 oz) can evaporated milk
In a heavy 4 quart saucepan, combine corn syrup, water and sugar.
Place over medium heat and stir occasionally with a wooden spoon
until mixture comes to a boil. Add pinch of soda and stir well. If sugar
crystals form on sides of pan, wash down sides of pan with a wet astry brush.
Clip on candy thermometer. Add butter and stir until thoroughly incorporated.
Stirring constantly and without allowing mixture to stop boiling,
slowly add milk. Continue cooking over medium heat, stirring constantly
to keep the mixture from scorching. When the temperature reaches
242 degrees F, or firm-ball stage, remove from heat and allow caramel to cool to
200 degrees. use to dip these candies:
(I am currently writing these pages)
Note: If caramel cools too much to work with, reheat over very low heat.
Here are some variants for using caramel, photos;
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