posted on Jan, 22 2006 @ 11:54 AM
Here is my caramel recipe that everyone thinks is great
1 cup butter
2 1/2 cups packed brown sugar
1/8 tsp salt
1 cup light karyo syrup
1 14oz can sweetened condensed milk
1 tsp vanilla
Melt butter in pan with heat on medium low.
stir in brown sugar and keep stirring until it liquefies bring it to a boil,
add syrup stir well and bring to boil again, add condensed milk stirring slowing and again bring it to a boil add candy thermometer to pan and stir
once in a while until it reads 245 F remove from heat and stir in 1 tsp vanilla, for a nice chewy caramel. If you go over 245 the Caramel hardens and
gets browner (see below)
Pour into well greased buttered 9x13 glass dish. Cool, cut into 1 inch squares. Cover with the kind of chocolate that you like light or dark.
(We use Ambrosia confectioners coating available in bulk during the holidays) call 1 800.558.9958 to locate supplier in your area or retailer that
carries it. It is reasonable and good when compared to other fine chocolates, runs around 3.90 a lb, also comes in white if you want it. In the Mid
West Pick N Save carries it.
You can use real milk chocolate but tempering the chocolate is a time consumer that is why we prefer the confectioners coating. If you use real milk
chocolate without tempering it the chocolate will not come out with what looks like a white chalky surface
If you like a harder caramel cook to 250 F but no higher. Once above 250 it starts to turn into toffee, but that is a whole new recipe
You can use this same recipe to make pecan turtles, (Each batch of caramel requires 1 1/2 lbs of pecans,) just lay the nuts out on a pan that has been
sprayed with pam in the shape of turtle and pour the caramel over them. Once cool you pour the chocolate over them.
Now if you are lazy like me and do not want to putz putting the nuts into the shape of a turtle Just have a pan of water simmering (not
a rolling boil just a light boil) on another burner and add nuts and vanilla then set the pan of caramel into the simmering water (this keeps the
Caramel from setting to fast and gives you time to spoon out mixture) then just spoon the mixture on a flat pan that has been sprayed with pam. Once
the caramel sets pour the chocolate over and presto you are done