Grandma_Brownings_Caramel_Recipe.html
This is actually a part of Grandma's recipe for Turtlette Candies but I don't limit the use of the caramel for just that purpose. I make the caramels in the fall and then thin them with a bit of milk, water or cream to serve with fresh apple wedges. I use it in cookie recipes and sometimes I make it and add pecans and just enjoy them that way.
This recipe can also be easily halved.
List of Ingredients
- 2 cups light cream
- 2 cups sugar
- 1 cup light corn syrup
- 1/2 teaspoon salt
- 1/3 cup oleo
- 1 teaspoon vanilla
Instructions
- In large heavy pan, heat the cream to lukewarm. Pour out one cup reserve. To remaining cream in pan add sugar, syrup and salt.
- Cook and stir constantly over medium heat until mixture boils.
- Very slowly stir in reserve 1 cup cream so mixture does not stop boiling. Cook and stir constantly 5 minutes. Stir in butter about one teaspoon at a time. Turn heat to low. Boil gently and stir constantly until 248 degrees on a candy thermometer or small amount forms a firm ball in cold water that does not flatten. (This will take quite a while)
- Remove from heat, add vanilla, cool slightly. Pour into a buttered 8 inch x 8 inch pan and allow to become firm.
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