Caramel
Serves: 3
Kendrick Gleason
1 January 1970
Based on User reviews:
49
Spice
53
Sweetness
47
Sourness
42
mins
Prep time (avg)
4.1
Difficulty
Ingredients:
3 cups
White Sugar1.5 cups
Corn Syrup1 pinch
Salt2 cups
Dairy Creamer (liquid non-)1 tsp
Vanilla ExtractDirections:
1
In a heavy bottomed saucepan, combine sugar, corn syrup, salt and 1 cup non-dairy creamer
2
Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface
3
Combine vanilla and remaining creamer and stir, a little at a time, into caramel
4
For a soft caramel, remove from heat and pour into a buttered 8x8 inch dish
5
For a hard candy or caramel apple coating, continue cooking until mixture reaches hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball