 |
Prep Time: 2 Minutes Cook Time: 60 Minutes |
Ready In: 62 Minutes Servings: 6 |
|
My Mother used to make this quite often when I was a kid. I was always fascinated by watching the bubbles change and helping Mom test the mixture in a cup of cold water. Ingredients:
2 cups sugar |
1 dash salt |
2 cups light corn syrup |
1/2 cup butter |
2 cups evaporated milk |
1 teaspoon vanilla (or rum) |
Directions:
1. Partially fill a sink or tub with cold water to help cool caramel in step 6.
2. In a large heavy bottomed saucepan, add sugar, corn syrup and salt.
3. Heat to a boil over medium high heat, stirring occasionally until it reaches firm ball stage (240 degrees).
4. Gradually add butter and milk alternating between the two. Add slowly so the mixture does not stop boiling. Stir constantly.
5. Cook to medium ball stage (242 degrees).
6. Remove from heat and place pot in cold water.
7. Add vanilla and stir.
8. Pour into a buttered 9 x 13 dish to set.
9. Cut into squares and wrap in plastic wrap or buttered wax paper.
|
|