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Vanilla Caramels
Combine
the sugar, syrup, and butter in a heavy suacepan and boil
for 15 minutes, stirring constantly with a wooden spoon. Add the milk and
boil to the medium hard ball stage on a candy thermometer, around 248° F.
Continue stirring the whole time the syrup is cooking. If you don't have a
thermometer, drop a little syrup, about 1/2 teaspoon into a cup of very
cold water to see if it's the desired firmness. It takes a while for the
temperature to reach the medium hard stage, then it can jump quickly and
scorch, so be very careful. Remove from heat and add nuts if desired and
the vanilla. Pour into a buttered 8" x 8" dish and let cool thoroughly
before cutting. |
2
cups sugar
1 cup golden molasses
1/2 cup butter
1 cup milk
1 cup nut meats, chopped
1 teaspoon vanilla |
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The recipe above appears in:
Up-Home, Down-Home represents the cultural
development of recipes from the most intimate, formal setting to the
easy-going, spur-of -the-moment family dinner. Quick, easy to prepare
dishes include many favorites from the Chefs at the Groff's Farm
Restaurant. Fully illustrated, some in color, 208 pages. Hard-cover
edition.
Betty Groff's Up-Home, Down-Home
Cookbook More
info. and/or Buy
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