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Cook the sugar - in a heavy bottom pan combine the water and corn syrup. Gently pour the sugar into the pan, keeping the sugar as close to the water as possible as not to allow the sugar to splash on the side of the pan. Add the thermometer - add the thermometer to the pan and bring the sugar to a boil.

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Bring it to a boil over medium heat. While stirring or whisking, slowly add the condensed milk or heavy cream. Cook over medium heat, stirring constantly, until the candy thermometer reads approximately 238 degrees F. (softball stage). Remove the mixture from the heat and stir in the vanilla extract.

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Firm-Ball stage: 241-249°F (115-118°C) Hard-Ball stage: 250-260°F (122-127°C) Caramel stage: at 320°F (160°C) (Any hotter, the sugar will eventually explode.) For light-colored and delicate, mellow caramel flavor, cook the sugar to 300°F. For darker more robust caramels, cook the sugar to 350°F.

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Heat milk and cream in a pan and load it with vanilla essence. Combine the warm and the cold and warm up the eggs and the sugar. Load into the freezer for quick cooling. Once cool load it into the ice cream maker with your caramel and you have delicious caramel ice cream. When the ice cream maker is 10 minutes from finishing, load in chocolate.

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When the caramel reaches 240°F, quickly pour it into your prepared pan and allow to cool to room temperature. Once the caramel is room temperature, pop it in the freezer for about five minutes to make it easier to cut. To cut, score the top with squares to make it easy to figure out exactly where to place your knife.

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Grease and line an 8" (20cm) square pan with parchment paper, leaving the parchment extending over the sides of the pan to form a sling to remove the caramel with later. Secure with binder clips if desired. In a medium sized heavy bottom saucepan, combine the butter, condensed milk, brown sugar, and golden syrup.

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Fill a drinking glass or bowl with cold water. Add in just a drop of the caramel from the pan on the stove. For the soft-ball stage, the caramel should form a small round ball in the cold water, then when it is removed, it should flatten. Serving size is based on cutting caramels into 1-inch squares.

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Pour it in a clean, heavy-bottomed saucepan. Stir and mix it well with a silicone spoon. Cook on high heat for approximately 3-4 minutes until it comes to a boil. Reduce heat to medium and insert a candy thermometer into the caramel mixture. Cook for 9-11 minutes without stirring until it reaches 121°C / 250°F to 124°C / 255°F.

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Make Caramel. 1 In a small saucepan combine the water and corn syrup. Then, add the sugar, but try your best not to splatter the sugar up the sides of the pan. Now, use a spoon to gently stir the sugar into the water and corn syrup, just moistening the sugar. 2 Heat over medium heat until the sugar has come to a boil.

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My homemade Caramel Candy has the perfect soft and chewy, yet sturdy texture. Enjoy yours plain or coat in chocolate for an indulgent treat! Recipe: https://.

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Add the butter, sugar, golden syrup and condensed milk to a pot. Heat on medium heat. Continue stirring while the mixture begins to melt. The mixture will begin to bubble and darken in color. Use a candy thermometer to begin testing the mixtures temperature. Continue doing this until it reaches 120C / 240F.

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Line a 15x10x1-in. pan with foil; grease the foil with 1 tablespoon butter. In a heavy saucepan over medium heat, melt remaining butter. Add the brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250° (hard-ball stage). Pour into prepared pan (do not scrape saucepan).

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Instructions. Line a 9×13" pan or jelly roll pan with parchment paper. (If you don't have parchment paper you can generously butter the pan.) Either size pan will work-9×13" will yield thicker caramels. Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat.

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Directions. Gather all ingredients. Combine butter, brown sugar, condensed milk, corn syrup, and salt in a heavy-bottomed saucepan over medium heat. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens.

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Instructions. Scrunch up a piece of parchment paper then place it inside a 9-inch square pan. Use a piece of butter to heavuly grease the parchment paper. Set aside. In a large heavy bottom pan add the sweetened condensed milk, brown sugar, heavy cream, corn syrup, and unsalted butter.

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Attach a candy thermometer to the pan, making sure not to let it touch the bottom. Without stirring, cook until the temperature reaches 245°F (118°C). Immediately remove from heat and stir in 1 teaspoon of salt, the vanilla extract, vanilla bean seeds, and butter. The mixture may burst and bubble, so be careful stirring.