Tuesday, May 26, 2009


CARAMELS (Rachel Scherbel)
This is the homemade candy I remember most from childhood, and no one made it better than the Scherbels. I have continued to have great success with this recipe as an adult; just remember to adjust the temperature for soft- and hard-ball candy stages according to your location and elevation. Tins of this make a wonderful holiday gift.

1 C. sugar1 C. light corn syrup (Karo)1 C. heavy cream1/4 tsp. salt2 T. butter2 T. evaporated milk2 tsp. vanilla
Combine sugar, corn syrup, cream and salt in heavy saucepan; cook to soft ball stage (220 F. at 7,000 ft. elevation), stirring occasionally. Ad butter and milk alternately. Continue cooking to firm ball (232 F.), stirring to prevent scorching. Test in cold water after 230 F. to determine consistentcy you desire in finished caramels. Remove from heat and add vanilla, stirring only enough to blend. Pour in oiled pan or on an oiled slab. Do not scrape bottom or sides of pan (this can be put on an extra dish, like melted over ice cream).
When cooled, cut into squares or rectangles and wrap individually in wax paper or plastic wrap.
Chocolate caramels may be made with the addition of 1 1/2 to 2 squares chocolate. Either vanilla or chocolate caramel is excellent for ice cr eam topping if cooked to a temperature of about 215-220 F. A small amount of hot water can be added when the caramel has cooled to dilute it to the consistency desired.

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