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Caramels
Preparation info
- Makes
1¼ pounds
- Difficulty
Easy
Appears in
By Helen Witty and Elizabeth Schneider
Published 1979
If the voluptuous-masochistic pleasure of coping with caramels is one of your vices, you—and your teeth—might as well contend with the genuine article.
Ingredients
1 cup 1 cup 2 tablespoons
Method
- In a heavy saucepan, combine the sugar, corn syrup, and water. Stir over moderate heat until the mixture boils 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 degrees on a candy-jelly thermometer. Stir in the butter, a tablespoon at a time. Turn the heat do
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