"We are all in this together. We need each other. Oh, how we need each other. Those of us who are old need you who are young, and hopefully, you who are young need some of us who are old...We need deep and satisfying and loyal friendships with each other. These friendships are a necessary source of sustenance. We need to renew our faith every day. We need to lock arms and help build the kingdom so that it will roll forth and fill the whole earth."
— Marjorie Pay Hinckley

Sunday, December 16, 2012

Homemade Caramel


Ingredients:
  • candy thermometer
  • wax or parchment paper
  • 1 can sweet condensed milk
  • 2 C sugar
  • 1 cup butter
  • 1/2 tsp salt
  • 1 1/2 cup white Karo Syrup
Directions:
  1. Cook and stir constantly. (CONSTANTLY) cook in heavy pan until it reaches 240 degrees.
  2. Take off stove and add...
  3. for licorice caramel: 3/4 t anise oil and 3/4 t black food coloring
  4. for cinnamon caramel: 1t cinnamon oil 3/4 t red food coloring (make sure it is no taste)
  5. pour into a 9x13 buttered pan. cool completely before cutting.
TIPS:
Make sure you stir caramels with either a wooden spoon or a spatula that can stand high temps. like papered chef.
Try not to splash on the sides because when you are stirring don't scrape the sides back in there, scrape  only the bottom of the pan. If you bring the sugar crystals from the sides of the pan back into your candy it will sugar it and be all crunchy instead of smooth when it is all done.
Put your candy thermometer into the candy after it has boiled for a bit and started to change colors don't drag it around because scraping the metal to metal together can also sugar your candy. ALSO once you put the thermometer in you have to keep it in until it is done, don't take it out and put it back in unless you clean it.
Keep the heat on a med heat and if you start seeing little brown specks in your candy take it off the heat mediately and turn it down. that is the candy scorching.

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