Caramel recipe
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- 3 cups white sugar 1 ½ cups corn syrup 1 pinch salt 2 cups liquid non-dairy creamer ½ teaspoon vanilla extract
Nutrition Info
- 273.3 caloriescarbohydrate: 64.5 gcholesterol: : -fat: 3 gfiber: : -protein: 0.3 gsaturatedFat: 0.6 gservingSize: -sodium: 42.8 mgsugar: 49.1 gtransFat: : -unsaturatedFat: : -
Directions Caramel
Directions
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In a heavy bottomed saucepan, combine sugar, corn syrup, salt and 1 cup non-dairy creamer. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
Combine vanilla and remaining creamer and stir, a little at a time, into caramel. For a soft caramel, remove from heat and pour into a buttered 8x8 inch dish. For a hard candy or caramel apple coating, continue cooking until mixture reaches hard ball stage, 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball.