(Sydney Slone Hour 1) ;- Home Made Caramels!
Recipe: 1 1/2 sticks of butter
1 cup light corn syrup
1 cup sugar
1 can sweetened condensed milk
1 tsp vanilla extract
Heat first 3 ingredients in a pan over medium heat, bring to a boil for 3 minutes, Slowly add the sweetened condensed milk, Stir contentiously while boiling and heat until 245-250 degrees or until the caramel looks like caramel color (if you don't have a candy thermometer), when temperature reaches 250 degrees take off heat and add the vanilla extract and pour in to a buttered 8*8 glass pan. At the very end you take wax paper out and cut pieces into the wax paper and twist the sides and you can have one whenever you want. ENJOY!!!!!!
I used the Muffin Method. It was a little different then the one we use in class but i still stirred in the ingredients one at a time all the dry ingredients like I used butter and mixed it with the liquids and put the dry ingredients together and waited for the right temperature for then i can the next ingredients for the finishing product. well if you have the buttered pan ready and all your ingredients measured and opened in makes the process much easier and you wont burn anything. what we learned in class you grab all your ingredients and the right measuring tools and go up and grab all the stuff and have all of it it makes your work super easy. I would say that more things with chocolate and peanut butter and rice crispies use the muffin method.
Appearance- soft color,geewy, smooth like glass.
Taste- tastes like vanilla brown sugar mix, a creamy taste.
Texture- smooth, makes my mouth water, sticky but delicious.
Aroma- does not smell like anything but a vanilla caramel.
Would i make this again? Yes because it tastes to good and i love caramel. I learned that always watch what you are making so it doesn't burn and clean up after yourself.
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