Best soft caramel I had
In a large pot on medium heat melt the butter and brown sugar.
Add the corn syrup and evaporated milk.
Mix constantly until you reach on a candy thermometer: 240°f for soft or 242°f for hard caramel.
Remove from heat and add the vanilla extract.
Put in a 6X9 pan with parchment paper on a cooling rack. Ready after 1 hour
For best results let the caramel sit at room temperature 4 hours before cutting in portions
Never go higher than medium heat on the stove. Havig a good candies thermometer temperature is critical.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (8g) | ||
Recipe Makes: 96 Servings | ||
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Calories: 31 | ||
Calories from Fat: 10 (32%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.1g | 1 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 3mg | 1 % | |
Sodium 10.3mg | 0 % | |
Potassium 11.6mg | 0 % | |
Total Carbohydrate 5.3g | 2 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 5.3g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 31
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