Soft Caramel

bherod

"Cocoa Dolce"
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Ingredients

20 min. servings
Serving size has been adjusted!
Original recipe yields 30 servings



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Directions

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  1. 1. Combine the water, sugar, vanilla bean seeds and pod, condensed milk, corn syrup and butter in a heavy-bottomed 2-quart saucepan and bring to a boil, stirring constantly. (Leave at low until sugar is completely dissolved until you feel no grit.)
  2. 2. Continue stirring while cooking until the batch reaches 245 degrees. This is a good estimation of the required temperature. When the thermometer reads 240 degrees, begin testing the caramel using the spoon technique. The cooled caramel should be firm but not hard when the caramel is properly cooked. (For test dip in spoon and let cool then see if spoon is tacky)
  3. 3. Stir in salt.

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