Yield: 1 servings
|\N \N||Makes 1 1/4 pounds|
|1 cup||Light corn syrup|
|½ each||Stick (4 Tbsp) butter|
|¾ cup||Evaporated milk, scalded|
In a heavy saucepan, combine the sugar, corn syrup, and water. Stir over moderate heat unitl the mixtureboils and becomes clear. Wash down the sugar crystals on the sides of the pan with a wet brush.
Boil the syrup over high heat until its temperature reaches 250 F on a candy-jelly thermometer. Stir in the butter, a tablespoon at a time. Turn the heat down to moderate and add the evaporated milk gradually - in about six parts - boiling and stirring constantly until each addition is thoroughly incorporated. Continue boiling the syrup, stirring often, until the thermometer registers 245 F (the temperature will have dripped with the addition of the milk); this usually takes about 10 minutes. Remove from the heat and stir in the vanilla and salt. Cool for 2 minutes. Lightly grease a baking sheet.
Pour the caramel mixture onto the sheet, placed on a rack. As the candy begins to cool down - in about 5 minutes - form it into a 7-inch square with a buttered spatula or your hands. Cool until firm throughout, about an hour. Place the candy on a board and cut it into eight strips, using a sharp, serrated knife and cutting with a rapid sawing motion (cut in any other fashion, the caramels will stick together). Separate the strips as you cut the. Cut each strip into eight pieces, again separating the pieces as you cut them apart.
Immediately wrap each square in plastic or waxed paper. Pack airtight; the caramels will keep for months. Better Than Store-Bought From the collection of Jim Vorheis Submitted By JIM VORHEIS On 10-18-95