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JOYLYNN’S CARAMEL RECIPE

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My mom had a reputation for making some outstanding food! The kind that people would frequently call her and ask her for the recipe. Last December, after a 20 year battle with Parkinson’s Disease my mom passed away. I can’t think of a better tribute to her than to share one of her most famous and requested recipes. I hope you and your family enjoy it as much as ours does.

For this recipe I poured it over popcorn, but it can also be cooked to a slightly firmer “soft ball” stage and poured into a pan to set then cut to eat plain or wrapped in waxed paper.

JoyLynn's Caramel Recipe

My mom had a reputation for making some outstanding food! The kind that people would frequently call her and ask her for the recipe. Last December, after a 20 year… Desserts caramel, carmel, popcorn, candy, homemade European Print This
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 cup butter (2 cubes)
  • 1 cup Light Corn Syrup
  • 1 cup brown sugar
  • 1 cup sugar
  • 1 can sweetened condensed milk

Instructions

Mix all together and cook over med-high heat stirring constantly.

Once it has boiled for a few minutes test it by dropping a small amount into a bowl of cold water.  Depending on what you want to use the caramel for is what stage it will be done:

For over ice cream or as a sauce: Once it starts to boil it's pretty much ready.

For over popcorn like in my video: you want it just firm enough to hold and form into a ball.

For candies to eat plain: cook it to a little firmer than for popcorn, but not too hard.

For suckers: cook to a hard crack stage or where it sets up hard in the water and breaks when you bend it.

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