Soft Caramels
2 cups sugar
2 cups whipping cream
2/3 cup white caro syrup
1 cube butter
1 cups, coarsely chopped (optional)
Mix sugar, syrup and butter and one cup of cream, boil to soft ball temp/stage. Then add the other cup of cream and cook to hard ball temp/stage. If you like a little softer caramel, cook to only a firm ball temp/stage. Add nuts, optional. Pour into a buttered dish until they are cool (ok to put in fridge). Then cut into squares and wrap into wax paper.
Recipe Source: Lillian Ulmer
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