Caramel

Ice Cream - Dessert

Caramel that can be made into hard candy for caramel apples or small bite size pieces, soft caramel for making chocolate covered caramel candy or even softer for a dipping sauce for fruit or ice cream substitutes. For caramel dip cook mixture to 225 F.

Brief

Prep 15 mins

Cook: 45 mins

Total: 1hr

Servings: 16

Yield: 4 cups

Caramel

Ingredients

3 cups white sugar

1 ½ cups corn syrup

1 pinch salt

2 cups liquid non-dairy creamer

½ teaspoon vanilla extract

Strawberry Chantilly

Dessert

Directions

Step 1

In a heavy bottomed saucepan combine sugar corn syrup salt and 1 cup non-dairy creamer. Heat to between 234 and 240 degrees F (112 to 116 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

Step 2

Combine vanilla and remaining creamer and stir a little at a time into caramel. For a soft caramel remove from heat and pour into a buttered 8x8 inch dish. For a hard candy or caramel apple coating continue cooking until mixture reaches hard ball stage 250 to 265 degrees F (121 to 129 degrees C) or until a small amount of syrup dropped into cold water forms a rigid ball.

Nutritional Information

Caramel

Servings Per Recipe:16

Calories: 273.3

% Daily Value *

Protein: 0.3g 1%

Carbohydrates: 64.5g 21%

Sugars: 49.1g

Fat: 3g 5%

Saturated Fat: 0.6g 3%

Vitamin A Iu: 4.5IU

Niacin Equivalents: 0.1mg 1%

Calcium: 7.1mg 1%

Magnesium: 0.3mg

Potassium: 58.6mg 2%

Sodium: 42.8mg 2%

Calories From Fat: 26.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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