Month: March 2014

Caramel for candy making

recipe makes 4 to 5 dozen caramels
  • 2 cups white sugar
  • 1 cup packed brown sugar
  • 1 cup corn syrup
  • 1 cup evaporated milk
  • 1 pint heavy whipping cream
  • 1 cup butter
  • 1 1/4 teaspoons vanilla extract

Directions

  1. Grease a 12×15 inch pan.
  2. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring.

    Firm ball 245-250* F The syrup is formed into a stable ball, but loses its round shape once pressed

    When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.

  3. Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax/parchment paper for storage.

Dipped Strawberries

Ingredients:

  • 16 ounces milk chocolate chips
  • 2 tablespoons shortening
  • 1 pound fresh strawberries with leaves

Tools:

  • Double boiler
  • Styrofoam sheet or block


Directions:

In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth.

Insert toothpicks into the tops of the strawberries.
Holding them by the toothpicks, dip the strawberries into the chocolate mixture.

Turn the strawberries upside down and insert the toothpick into styrofoam for the chocolate to cool.