Reduced Fat Caramels
I found this recipe here but changed to nonfat milk. Since reduced fat margarines don't make that big a difference in fat content and butter is so important for flavor, I left the butter as is. This is an experimental work for me. The original author did not specify the size of the pan, so I'm guessing a 13x9 for small cubes of caramel.
Ingredients
100 serv.Step-by-step instructions
- 1
In a heavy saucepan, combine sugar, syrup and 1 cup milk.
- 2
Cook over medium heat, stirring constantly, until the sugar dissolves.
- 3
Continue to cook, stirring occasionally, until the mixture reaches 246-248 degrees on a candy thermometer or makes a firm ball when a dropped into cool water.
- 4
Slowly add second cup of milk and continue to cook to firm ball stage.
- 5
Slowly add third cup of milk, butter and salt.
- 6
Cook to firm ball stage and remove from heat.
- 7
Immediately pour into buttered pan.
- 8
Let cool completely before cutting to pieces with a sharp, wet knife.
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