Sunday, July 10, 2011


In the middle of cooking the caramel for this recipe my candy thermometer broke! I'm certain I didn't cook it long enough but it's not too bad for just guessing. It's softer than I'd like but still delicious wrapped around the marshmallows I made the other day!
2 cups white sugar
  • 1 cup packed brown sugar
  • 1 cup corn syrup
  • 1 cup evaporated milk
  • 1 pint heavy whipping cream
  • 1 cup butter
  • 1 1/4 teaspoons vanilla extract

    Grease a 12x15 inch pan.
    In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
    Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.

No comments: