Recipes from my Books
Annie, the heroine in First Glance, uses this recipe to create mouth-watering rewards for her companion training. Enjoy!
- 2 cups (16 oz.) light corn syrup
- 2 cups sugar
- 1/2 pint (1 cup) heavy whipping cream
- 1/2 can (1 cup) evaporated milk
- 1/4 lb. salted butter
- 2 tbsp. real vanilla extract
I use a silicone, high heat spatula, a non-stick, large sauce pan, and candy thermometer.
Heat corn syrup and sugar on medium-high heat. It usually takes 30 to 45 minutes from this point. Start timing. If you double the batch, time will increase. I recommend using two pans instead of doubling the recipe. Stir to dissolve.
Slowly add remaining ingredients, minus vanilla, maintaining a low boil while stirring constantly. Give it a good stir every minute or two.
For caramel sauce to dip apples, cook approximately 20-30 minutes– to 200-215℉. For caramel candies, remove at 235-250℉ (soft to firm ball stage). Depends on thermometer and desired chewiness. I test often after about 30 min by dropping a spoonful into cold water, then checking consistency after a few seconds. That will be the consistency when cooled. Do not surpass 250℉.
Remove from heat.
Stir in vanilla. The caramel will crackle and deepen in color.
I pour the caramel into a 15x10x2 buttered, glass cake pan. You can also use a metal cookie sheet. Allow to cool overnight. This recipe will yield about 50 large caramels. Cut into squares. I use pre-cut 5×5 inch cellophane caramel wrappers from www.gygi.com to wrap them in. Gives a professional look. Or you can wrap them in wax paper.
For caramel sauce, I pour into pint jars, then refrigerate.
It may take several batches, and experimenting with different brands, before they are to your satisfaction. Don’t give up. They are worth every ounce of effort.