12-02-2016, 07:22 AM
well I don't make hot cocoa aside from the mix stuff but here is my grandma's caramel recipe.
Homemade Caramel
1 can Sweetened Condensed Milk
1 cup Light Karo (corn) Syrup
1 lb. Light Brown Sugar (est. 2 1/3 cup)
1/2 lb. Butter (use real salted butter, not margarine or spread)
1/8 tsp. Cream of Tartar
1/8 tsp. Salt
2 Tablespoons Vanilla (use real extract if possible, add 1/2 tablespoon if using imitation)
Combine all but the vanilla in large pot. Cook on high stirring constantly until it begins to boil then reduce to medium and continue stirring until desired consistency (use soft ball test below). Mix will scorch easily so be careful to stir whole pot. Once at desired constancy remove from heat and pour into well buttered pan. (for buttered pan you can use spread but do not use spray grease) or pour over crushed nuts.
Soft Ball Test:
Ready a small bowl with cold water. Drizzle a small amount of mixture into the cold water and allow to set. Test consistency with fingers.
I usually set a timer for 5 minutes then do a soft ball test. If it’s not ready do another 5 minutes (this is on a gas stove using a Teflon pot).
For caramel apples:
crush 3-4 cups of walnuts into medium bowl. Place sticks into apples. Dip apple into cooling caramel (roll around if needed to fully coat) then press carameled apple into nuts and place on wax paper to dry. (If you don’t want to use nuts you may want to butter the wax paper). Keep the caramel on low heat so it does not get too cool to dip apple in. Depending on size of apples it can make up to 2 dozen.
Homemade Caramel
1 can Sweetened Condensed Milk
1 cup Light Karo (corn) Syrup
1 lb. Light Brown Sugar (est. 2 1/3 cup)
1/2 lb. Butter (use real salted butter, not margarine or spread)
1/8 tsp. Cream of Tartar
1/8 tsp. Salt
2 Tablespoons Vanilla (use real extract if possible, add 1/2 tablespoon if using imitation)
Combine all but the vanilla in large pot. Cook on high stirring constantly until it begins to boil then reduce to medium and continue stirring until desired consistency (use soft ball test below). Mix will scorch easily so be careful to stir whole pot. Once at desired constancy remove from heat and pour into well buttered pan. (for buttered pan you can use spread but do not use spray grease) or pour over crushed nuts.
Soft Ball Test:
Ready a small bowl with cold water. Drizzle a small amount of mixture into the cold water and allow to set. Test consistency with fingers.
I usually set a timer for 5 minutes then do a soft ball test. If it’s not ready do another 5 minutes (this is on a gas stove using a Teflon pot).
For caramel apples:
crush 3-4 cups of walnuts into medium bowl. Place sticks into apples. Dip apple into cooling caramel (roll around if needed to fully coat) then press carameled apple into nuts and place on wax paper to dry. (If you don’t want to use nuts you may want to butter the wax paper). Keep the caramel on low heat so it does not get too cool to dip apple in. Depending on size of apples it can make up to 2 dozen.
Just enough of a Bastard to be worth liking.