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  • Julie Mueller
    Julie Mueller • 2 years ago

    Be careful...best when not raining or humid. I made another two batches this weekend and it was rainy...you would think they were made from two different recipes. They get darker in color and are not as soft. Making caramels are fussy like making sea foam and angel food candy.

  • Judy Miller
    Judy Miller • 2 years ago

    Thank you Julie, where do i go to get the recipe at ?

  • Julie Mueller
    Julie Mueller • 2 years ago

    2 cups white sugar 1 cup corn syrup 1/4 tsp. salt 6 oz. evaporated milk 1/2 Tbsp. vanilla extract 2 cups heavy whipping cream, divided Directions: Generously butter a 9×13 inch pan or cookie sheet and set aside. In a dutch oven, mix together sugar, syrup, salt and 1 cup of the cream together on medium low heat. Bring to boil, stirring full time, and add the rest of the cream. Stir constantly and bring to boil again and add evaporated milk. Cook until 232 degrees Fahrenheit. (Again, stirring constantly.) Once it reaches this temperature, remove from heat and add vanilla. Mix well. If enjoying them as wrapped caramels - carefully pour caramel into buttered pan. Score after about an hour. Let sit for 6 hours. Cut into squares and wrap in wax paper. If using the recipe for turtles, let sit in dutch oven for about 20-30 minutes, then drop onto your pecans and dip in melted chocolate. Recipe is original but a few new hints after making them.

  • Judy Miller
    Judy Miller • 2 years ago

    I got it

  • Judy Miller
    Judy Miller • 2 years ago

    Thank you so much....:-)

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