2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 1/4 teaspoons vanilla extract
1. Grease a 12x15 inch pan.
2. In a medium-size pot, combine sugar, brown sugar, corn syrup,
evaporated milk, whipping cream, and butter. Monitor the heat of the
mixture with a candy thermometer while stirring. When the thermometer
reaches 250 degrees F (120 degrees C) remove the pot from the heat.
3. Stir in vanilla. Transfer mixture to the prepared pan and let the
mixture cool completely. When cooled cut the Carmel into small squares
and wrap them in wax paper for storage.
Wednesday, March 18, 2009