Caramels
• You need to experiment to get the right consistency – not too soft or too hard and the proof is all in how long you cook these.
• So do the first batch when you are feeling patient and you will learn what to look for.
• They are well worth the effort it takes to learn.
2 cups granulated sugar
1 cups light corn syrup
6 ounce container of frozen orange juice concentrate
Dash of salt
½ cup heavy cream
4 tbs. butter
• Boil together the sugar, corn syrup, orange juice concentrate and salt in a large heavy bottom pan until a candy thermometer produces the temperature of 245 degrees F. and keep stirring from the bottom up to prevent scorching.
• Gradually mix in the cream and the butter without stopping the boiling process and while stirring constantly.
• Then pour it into a greased 9 inch square pan to harden.
• Cut it into squares using scissors and wrap it all up in plastic right away.
Working time: 1 hour
Preparation time 3 hours
Yield: 100 squares of caramel.
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