Friday, December 16, 2005

Carmels

Now carmels aren't my favorite thing to make. I have a harder time getting them the right consistency than I do anything else I make. perfection with carmels is difficult to attain. But when I do, it's heaven.

Recipe:
Short-cut Carmels
1 cup butter
2 1/4 cups brown sugar
1 14 oz can sweetened condensed milk
1 cup light corn syrup
1 teaspoon vanilla

mix together everything but the vanilla into a heavy bottom saucepan (at least 3 quart size) and cook over medium heat stirring constantly. sweat the pan when the mixture begins to boil. Then add the candy thermometer and cook, stirring constantly, to 248 degrees. remove from heat and stir in the vanilla.

for standard carmels just pour into a buttered, square cake pan. let cool and cut apart. (this will be a pain the neck). if giving away, wrap individual carmels in waxed paper.


good luck! this is my last candy post. it's been fun, but I'm ready to talk about my life again. aren't you all just lucky?

*Edit Dec 2007: Just for fun, I'd thought I'd post that the vanilla fudge recipe also makes a great carmel if you cook it to 240 degrees. Not too tough, not too soft. try it just for fun.

3 comments:

Mom said...

Glad the kneading worked for you. I'll have to try it. Maybe.

Kristi said...

AmyB- while I admit, I am probably not going to run out and start making candy anytime soon, I will definitely keep your tutorials on hand b/c you've got so many great tips. It all sounds yummy!

Sarah said...

What size pan do you use? A small 8x8 or 9x9? 9x13? Thanks!