2 C Sugar
1 C white karo syrup
3 C cream
1/4 tsp salt
1 tsp vanilla
Combine sugar, karo, 1 cup cream and salt. Bring to firm ball stage at 240 degrees. Add 1 cup cream and repeat to firm bal stage. Add last cup of cream and bring to firm ball stage again. Remove from heat. Slowly add vanilla. Pour into a buttered 8x8 dish. Make enough caramel to dip a cookie sheet full of pretzle dippers and fill the 8x8 pan.
No comments:
Post a Comment