Hot Caramel Milk Food

HOT CARAMEL MILK

Steps:

• Add sugar and butter to a small saucepan over medium heat.
• As the butter melts, stir to combine with the sugar.
• Meanwhile, microwave the milk to warm it.
• Cook to a deep amber. Be careful not to let it burn! You can also caramelize less if you want a less intense caramel flavor.
• When sugar is ready, remove from heat.
• Add milk in a steady stream as you stir. The sugar will seize up and there will be sizzling, but keep stirring.
• Place back on stovetop over low heat. Make sure to keep the heat sufficiently low so that you don't boil the milk.
• Continue stirring until all of the caramelized sugar is melted into the milk.
• Store the left overs in the fridge.

BEST EVER HOT CARAMEL SAUCE

Steps:

• Melt butter in heavy saucepan over low heat. Add milk and sugars. Bring to a rolling boil over medium heat stirring constantly. Boil 1 minute.
• Cool slightly.
• Pour into blender, add vanilla, and cover and blend on medium until smooth. Serve over vanilla ice cream. Store covered in refrigerator up to 2 weeks (It never lasts that long at our house!).

EASY MILK CARAMELS

Steps:

• Heat the sugar with syrup in 1 cup of milk.
• Stir until dissolved.
• Then cook to 246-248 or firm ball stage.
• Stir occasionally, slowly adding the 2nd cup of milk.
• Repeat cooking process.
• Add remaining milk, butter & salt.
• Cook to 246-248 (until a ball in cold water is firm as desired for firmness in caramels). Remove from heat; add in the vanilla extract.
• Immediately pour into a buttered pan.
• Let cool before cutting into squares.