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Results 1 - 10 of 223 for caramel candy
1. CARAMEL CORN
Pop the corn according to ... or until a candy thermometer reaches 248°F. Remove from ... container for up to 1 week. Makes about 5 1/2 quarts.
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 ...
Melt butter around the sides ... cook until a candy thermometer reaches 238°F, stirring often; ... silicone sheets. Makes approximately 30 pieces.
Combine sugar, syrup, butter and ... stage (244-248°F on candy thermometer), stirring constantly. Remove from ... candy thermometer is recommended.
Can also be used for ... stage (234-240°F on candy thermometer), stirring frequently. Add vanilla, ... thermometer is recommended. Makes 24 to 30 pieces.
Mix popcorn and candy corn in large bowl. In ... hands. Make into 2" or larger balls. Makes 20. Wrap in waxed paper, don't put in closed container.
Do not attempt on a humid day. Combine sugar, corn syrup, butter and condensed milk in heavy pan. Cook over medium heat, stirring ...
Heat oven to 350 degrees. ... and nuts. Drizzle caramel mixture. Sprinkle remaining crumbly mixture ... into bars 2 x 1 inches. Makes 54 bars.
Heat oven to 350 degrees. ... walnuts; drizzle with caramel mixture. Sprinkle remaining crumbly mixture ... minutes. Loosen edges and cut into bars.
Combine first 4 ingredients in ... sheet in 350 degree oven. Watch carefully to prevent burning. It doesn't take long. My son's favorite candy.
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