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Post by Granny Smith on Apr 4, 2008 20:56:20 GMT -5
Caramels contributed by chilipalmer
1 c. butter 2 c. brown sugar 1 c. evaporated milk 1 c. corn syrup 1 tsp vanilla
Whisk together first four in heavy saucepot. Bring to a boil, insert candy thermometer. When thermometer reads 236-238 degrees, remove from heat and whisk in vanilla. Pour into buttered pan, cool and cut. Wrap pieces in waxed paper.
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