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Sucre la Creme (French Caramels) More Recipes Like This


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Ingredients: Metric Units
1.5 cups brown sugar
1.5 cups granulated sugar
1 cup evaporated milk
Directions:
NOTE: Okay, you caught me, this is actually French Canadian. Canadienne. But, old world or new, c'est delicieux!

Prepare the pan:
Butter an 8x8 square pan. Or line it with foil and spray it with nonstick for easy cleanup. (Really, Truly, prepare the pan first - candy takes a while, but when the chemistry all comes together, it happens all at once.)

In a saucepan with high sides, bring milk and sugars to a boil over medium heat. Wear comfortable shoes, because you'll be standing here a while. Stir it constantly until it reaches the "soft ball" stage - about 240F. Here's how to test it. Have a glass of cold water at hand - something wide-mouthed enough to stick your hand into, like a highball glass. Take a spoonful of the cooking candy and drop it into the water. WHATEVER YOU DO, do NOT touch the candy before it's in the water. It's HOT. Okay, once it's in the water, stick your fingers in and roll it around. Does it form a squishy ball? Then you're done!

Remove from heat and cool slightly; then stir until mixture thickens (this happens quickly). Pour into the buttered 8 inch square pan you prepared in step one. Let set, then cut into squares. Optional: Add 1/2 cup of chopped cuts before it gets cold. Enjoy! -Diana
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Contributed on: and modified on Saturday October 25th, 2008