|Secrets of Good French Cooking|
|by Pierre Paillon|
The artistry of French culinary skill is perhaps unmatched in all the world...and so difficult to achieve.
1 - 10 of 97 for soft caramels
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Melt butter, add brown sugar and salt; stir in milk and corn syrup and cook over medium heat, stirring all the time until it forms firm ball stage - ...
Boil to soft ball stage and ... nuts. Put in 2 buttered 8" pans. Cool and cut in squares and put on tray and freeze for 1 hour. Dip in melted chocolate.
Boil to firm ball stage. Add 1 can sweetened condensed milk. Pour over popcorn. Makes 2 large bowls of popcorn. Mix and enjoy.
In large heavy ... and cook to firm ball stage (240). Pour into a greased 9 x 13 inch pan. Cool, cut with serrated knife. Wrap each caramel in saran wrap.
Stir together well sugar and corn syrup. Bring to a boil and add butter and salt. When butter is well dissolved and boiling, add evaporated milk ...
Boil brown sugar and Karo syrup together for 3 minutes; remove from heat. Add 1/2 lb. butter, 2 teaspoons vanilla, 1 can sweetened cond. milk. Bring ...
Bring butter, Karo and brown sugar to a boil. Remove from heat. Add sweetened condensed milk and vanilla. Cook to a softball stage, stirring ...
Using a heavy ... melted chocolate. Put a generous layer of nuts over the chocolate. Drizzle the soft caramel over the top. Cool and serve small wedges.
Pop corn in air popper, or with very little oil. Measure into large ovenproof bowl or pan, being careful to sift out any unpopped kernels. Meanwhile, ...
Cook until just sticks together at soft stage. Remove from heat. Add 1 teaspoon vanilla. Pour into buttered pan. Cool. Cut and wrap in wax paper.
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