Recipe by: Barbara

“I have used this recipe for nearly 41 years, and also have yet to get any poor batches. My grandson enjoys ’em!”

Percent Daily Beliefs are based on a 2,000 calorie diet. Your daily ideals may be higher or lower depending on your calorie needs.

Nutrient information is not designed for all substances. Amount is based on available nutrient data.

(-) Information is not currently available because of this nutrient. If you’re following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this formula for personal usage.

Grease a 12×15 inches pan.

Within a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture having a chocolate thermometer while stirring. Once the thermometer reaches 250 degrees F (120 levels C) remove the container from heat.

Mix in vanilla. Transfer blend to the prepared pan and let the mixture great completely. When cooled cut the Carmel into little squares and cover them in wax paper for storage space.

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There are four important tricks to the recipe. One-very extremely lightly grease the skillet. Two-use a large kettle; mixture actually triples in proportions during cooking stage. Three-It will need from…

It generally does not say if you cook it on high, medium or low. I put it in between high & medium. AFTER I poured it out of the pot into the pan, there were large dark clumps where it totally burnt on t…

You can find four important tricks to the recipe. One-very extremely gently grease the skillet. Two-use a large kettle; mixture actually triples in proportions during cooking phase. Three-It will take from…

I have browse the reviews upon this formula and think I know why a few of you might have caramels that come out too soft plus some too much. First of all this formula says to prepare towards the hard ball stage. Th…

This is an excellent recipe, always gets raves! Several tips I’ve found useful: First, calibrate your candy thermometer in boiling drinking water. Should examine 212 levels. If it generally does not, adjust your formula…

Excellent recipe. For you “fresh” caramel manufacturers around, please take into account that it’s going to take anywhere from 40 mins to one hour of cooking these to get them to the proper temperature, but don…

I actually needed a formula for Caramel Apples – and We didn’t wish to accomplish it with store bought caramels. I came across that this recipe works perfect as long as you follow these guidelines: 1) Two times it if you wa…

We am a caramel-a-holic so when my neighborhood candy manufacturer died, I thought I needed to learn to make my own. This is an excellent formula. The best low carb granola bar recipe taste of any caramel I’ve had, including very expensi…

These are very yummy. My candy thermometer doesn’t actually work, so we just prepared until it reached the firm ball stage (a drop from the mix forms a firm but pliable ball when dopped into glaciers..

I have not in fact made this formula, but I really do make a lot of chocolate. I am wondering if one particular who had difficulty getting the temp to 250 levels were using a nonstick container instead of a..

I have adopted some Marines aboard an aircraft carrier and send them goodies each week. This week they are getting these yummy caramels. Due to travel time and heat it is not easy finding appro…

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