Milk Caramel

by Elaine Pare

Servings:

INGREDIENTS

2 cups sugar
1 cup white syrup
3 cups milk
1/4 cup butter
1/2 tsp. salt
1 tsp. vanilla

INSTRUCTIONS

Heat sugar and syrup in one cup of milk, stirring until dissolved. Cook, stirring frequently to firm ball stage. Slowly add second cup of milk; repeat cooking process. Add last cup of milk, butter, and salt; cook to 246-248°F on your candy thermometer, or until firm ball stage. Remove from heat; add vanilla and nuts (optional). Pour at once into buttered pan.

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Tagged: caramel, caramelandfudge, desserts add tags

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