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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

August 5 2011

Caramel

3 cups white sugar
1 1/2 cups corn syrup
1 pinch salt
2 cups liquid non-dairy creamer
1/2 teaspoon vanilla extract

In a heavy bottomed saucepan, combine sugar, corn syrup, salt and 1 cup non-dairy creamer. Heat to between 234 and 240 degrees F, 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, or until a small amount of syrup dropped into cold water forms a rigid ball.