Milk Caramels

Another of Mom's delicious recipes. I think she got this one from Borden's Pet Milk.

Milk Caramel

3/4 c. sugar
2 Tb. water
1 c. corn syrup, white
vanilla
1/2 c. butter
3/4 c. evaporated milk
1/2 tsp. salt

Put the sugar, water, and corn syrup into a heavy saucepan. Cook and stir over medium heat. Wash sugar crystals down from the sides of the pan with a wet paintbrush or pastry brush. Stir in butter. When the batch starts boiling again, add the evaporated milk very slowly, a little at a time, stirring constantly. Then stir caramel vigorously, scraping the bottom of the pan and sides. This is to prevent the milk from scorching. Cook until soft ball stage, about 234. It should take about 5 minutes to add milk. After soft ball stage is reached, remove from heat and add salt and a few drops of vanilla. 

Turtles

1 Batch of Milk Caramel
Chopped Pecans

Let caramel cool slightly. Spread as many nuts as possible on a baking sheet or jelly roll pan. With a teaspoon, drop caramel on nuts to the size of a quarter. If caramel gets too thick to spool, stir and heat gently. When center has cooled slightly, remove turtles from sheet and let sit on waxed paper until set. Will make 8-9 dozen candies. You can also save some caramel for another use. 

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