Caramel

This is the recipe I use for all my caramel needs – for apples, popcorn, ice cream, cashew starkles, etc.  Just change the temperature to get a different hardness. Low temperatures will produce runny/softer caramel and high temperatures will make brittle/harder candy (toffee, etc).

From the kitchen of: The Boren's

INGREDIENTS:

• 1 ½ C light corn syrup

• 1 C butter

• 1 can sweetened condensed milk

• 2 C white sugar (or brown sugar if you want it to look browner especially at lower temperatures)

• ¼ tsp. salt

INSTRUCTIONS:

1. Cook to 230-240 °F (depending on desired softness – I think I go around 223°F for apple slices, 228°F for whole caramel apples, 230-234°F for starkles and for dipping caramels). If you want to make good candy, a digital thermometer is a must, but I also use the “cold water” method that my Grandma Tippetts used (see Candy Testing) just to be sure that it’s right.

2. Remove from heat and add:

   • 1 tsp vanilla

3. Pour in to buttered pan and let cool and cure for 2 days before cutting and dipping.

MAKES: 6 dozen dipped caramels