Posted by: Lisa
Ingredients:
2 cups sugar
12 tbsp evaporated milk (3/4 cup)
1/2 tsp salt
2 cups corn syrup (karo)
2 cups heavy cream
6 tbsp butter
Directions:
1. cook sugar, syrup, and cream over medium/high heat to "softball" stage on a candy thermometer. Stir often until boiling. Once it starts to boil, reduce heat to medium and only stir occasionally. You can now insert the thermometer.
(while working on step 1, I put the evaporated milk and butter in a microwave safe bowl and warm it up so when it is time to add it, the temp isn't so shocking)
2. Once you have reached the softball stage, add the evaporated milk and butter 1 tbsp at a time stirring after each addition trying to maintain the temperature as much as possible.
3. Cook it until you reach about 235 degrees. Important at this point to do the "water test". Have a small bowl of ice water near by. As you are approaching the 235, drizzle a small amount into the water. Let it sit for a minute and then pick it out with your hand. Smoosh it around with your fingers. If you can put it into a shape and it stays there, take it immediately off the heat. If it just runs all over, you need to continue to cook it. ***if it is too hard at this point, add about 1/4 cup of water to the caramel to bring the temp down. And check it again at about 228 degrees.
Tip: While the caramel is cooking, spread sheets of parchment paper (NOT WAX PAPER) on the counter and if making turtles, arrange the preferred nuts into little piles.
**When the caramel is to the right temperature, use a gravy laddle and pour caramel over each pile of nuts and allow to cool.
Once they are cooled, you can then top them with melted chocolate.
(if you have more caramel than nuts, poor the remaining caramel into a prepared pan ..line it with parchment paper...and when cool cut into caramels)
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