Trinculo's Cafe: Exploring the Epicurean with The Stray Gourmet
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February 1, 2004
One good way to beat the winter doldrums is to keep warm
by a hot stove while cooking up something wonderful.
We always enjoy sweet things, for lots of reasons - comfort,
energy and most of 'em, if you make 'em right, just plain
taste good.
Today we offer a recipe that's easy to throw together but
keeps you near the stove, warm and cozy, for a just long
enough to get you good and toasty. The result is rewarding.
If you make these caramels once, you'll never go back to
store-bought again.
Gourmet Homemade Caramels
2 ¼ cups packed brown sugar
2 cups light corn syrup
½ cup whipping cream
6 TBSP. butter
2 TBSP whipping cream
½ teaspoon vanilla
Butter a large pan (10 x 15, 9 x 13)
Combine brown sugar, corn syrup, and
½ cup whipping cream in a large saucepan.
Stir constantly over medium-high heat to
boiling. Clip candy thermometer to side of pan.
Cook over medium heat, stirring frequently,
until candy thermometer registers 250° F.
Remove thermometer and pan from stove.
Add butter, 2 TBSP whipping cream and the vanilla; mix well.
Pour the mixture into the prepared baking pan. Cool thoroughly.
Cut the candy into about 1-1/2x1/2-inch rectangles.
Wrap each piece in plastic.
Store candy, tightly covered, in a cool, dry place.
Makes a lotta candy - enjoy!
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collection of recipes from The Stray Gourmet.
Until next time, see you around the galaxy.
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Exploring the Epicurean with The Stray Gourmet
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