CANDY MAKING RECIPES forum: Dipping Caramel
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Dipping Caramel Ingredients: 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; http://cubits.org/ThriftyKitchenCooks/thread/view/41671/ |
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