1 cup white sugar
1/2 cup packed brown sugar
1/2 cup corn syrup
1 (12 fl oz) can evaporated milk (or 1 1/2 cups)
1/2 cup butter
1/2 tsp vanilla extract
In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk and butter.
Bring to a boil and boil for about 15 -20 minutes. This might take longer, try to get it to just before the soft ball stage.
Remove the pot from heat and stir in vanilla. Transfer to a glass jar and you are ready to go.Store in the fridge. I'm not sure how long it keeps because mine doesn't last that long!
8 comments:
How much whipping cream? It doesn't mention whipping cream.
Sorry to confuse you. There is no whipping cream required.
Whipping cream and evaporated milk are substitutes for each other in recipes, so if you would like to use whipping cream it would work.
You could also do half whipping cream and half evaporated milk.
I hope that didn't make it more confusing! ;)
Thanks so much! Now by any chance do you have their whip cream recipe? Been dying for that one too!
I believe their whipping cream recipe is just that! Heavy whipping cream whipped with a small amount of white sugar.
What kind of butter did you use? I used real butter and ended up with a nasty lumpy mess.
Stacy, I use the Western Family brand. You could try melting the butter first and then mix the rest of the ingredients in.
However, it sounds like you might have cooked it for too long.
Carrie,
Have you tried 1 cup of whipping cream with 1/3 cup powdered sugar, for their whipping cream recipe?
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