A: 2C granulated sugar
2C light corn syrup
1/2C butter
Few grains of salt
B: 1 2/3C evaporated milk
C: 1t vanilla
1. Cook (A) until boiling.
2. Slowly add (B) so it doesn't stop boiling.
3. Cook over medium heat to "firm ball stage" (about 242 degrees using a candy thermometer) stirring constantly (about 25 minutes).
4. Remove from heat, add (C). Wait until the caramel stops bubbling, then pour into a buttered cake pan. Cool at room temperature.

More options: Recipe Card, Ingredient list suitable for import to MyFitnessPal.

$Id: caramel,v 1.1 2003/01/11 14:27:33 deaven Exp $