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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Homemade Amish Caramels Recipe

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This recipe for Homemade Amish Caramels is from The Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. sugar
2 c. heavy whipping cream, divided
1 3/4 c. light corn syrup
1 c. (2 sticks) unsalted butter
1 tsp. vanilla extract
1/4 tsp. salt
Parchment paper
Directions:
Directions:
Place candy thermometer in a large, heavy-bottomed saucepan and grease a 9×13-inch baking dish with butter or butter-greased parchment paper. Combine sugar, corn syrup and butter, plus 1/4 cup cream in saucepan over medium-high heat and bring to a boil, stirring continuously. Once boiling (and continuing to stir), slowly pour in remaining heavy cream.
While stirring, monitor thermometer until it reaches soft-ball stage (236-240º F). Optional: have a glass of cold water next to your workstation and when caramel approaches soft ball stage, take a spoonful and place it in cold water.
After 3-4 seconds, take caramel in your fingers; it should form a firm, soft ball, but should not be hard. It should still be malleable to the touch. At this stage, caramel will turn transparent. Remove from heat and stir in vanilla extract and salt, if using.Pour into prepared and greased dish, then let cool and cut into squares or rectangles. Optional: wrap in parchment paper.

 

 

 

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