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2 1/2 cups sugar
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1/2 tsp salt
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2 cups light corn syrup
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Boil slow for 10 minutes in a heavy pan covered with a lid
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Heat to lukewarm in another pan-
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3 cups heavy cream
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1/2 cup evaporated milk
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After syrup has boiled for 10 minutes add heated cream 2 tbs at a time
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to syrup mixture, stirring constantly.
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Cook to medium hard ball or 234 degrees
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Pour into buttered pan (Jelly roll pan or for thicker carmel
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9X13 dish)
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Cool overnight and cut into pieces. Wrap individually.
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Induction Stove - do not cook faster than on 4 or 5.
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Heat to 232F for soft carmels
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Use sea salt for salted carmels.
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