2015 Recipe Contest Submissions

Homemade Caramel


3 cups white syrup
3 cups granulated sugar
4 cups whipping cream
Pecan halves
Ghirardelli milk chocolate


I use a large oval roaster and wooden spoon.
Butter 9 x 13 plus 8 x 8 baking dishes. (Optional : top with pecan halves)
Mix 3 cups white syrup with 3 cups sugar and 2 cups whipping cream in roaster.
Cook and stir constantly until thermometer reaches 240 degrees.
Add 1 cup whipping cream and cook until 240 degrees. Stir.
Add the final cup of whipping cream and cook until 240 degrees. Stir.
Pour onto pecan halves. (Carefully!)
Top with Ghirardelli milk chocolate.
Cool. Turn onto granite surface or heat resistance surface.
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Cut into pieces. Wrap using Loran Gourmet Confectioner Twisting Wax Paper or cut Wax Paper.
Yields 72 pieces from the 9 x 13 and 14 from the 8 x 8.

Carol Brown