HOMEMADE AMISH CARAMELS

Make something special to share with a friend! This delicious starter can make a variety of breads. Do not use metal containers or utensils.

I’m just curious what happens if you forget to add the ingredients on the specified day or does the batter go bad if you don’t bake the batter in 10 days.

Help! Im on day 2 of the started and my mix is no longer making bubbles. I’ve followed everything exactly and cant figure out why i have no progress with bubbles.

I made some Amish Friendship bread when I was 13 years old and I loved it. I was very happy to find a started recipe and now I have a question.

INGREDIENTS :

2 cups sugar
2 cups heavy whipping cream, divided
1 3/4 cup light corn syrup
1 cup (2 sticks) unsalted butter
1 teaspoon vanilla extract
1/4 teaspoon salt
Parchment paper

PREPARATION :

Place candy thermometer in a large, heavy-bottomed saucepan and grease a 9×13-inch baking dish with butter or butter-greased parchment paper.

Combine sugar, corn syrup and butter, plus 1/4 cup cream in saucepan over medium-high heat and bring to a boil, stirring continuously.

Once boiling (and continuing to stir), slowly pour in remaining heavy cream.

While stirring, monitor thermometer until it reaches soft-ball stage (236-240º F).

Optional: have a glass of cold water next to your workstation and when caramel approaches soft ball stage, take a spoonful and place it in cold water.

After 3-4 seconds, take caramel in your fingers; it should form a firm, soft ball, but should not be hard. It should still be malleable to the touch.

At this stage, caramel will turn transparent. Remove from heat and stir in vanilla extract and salt, if using.

Pour into prepared and greased dish, then let cool and cut into squares or rectangles. Optional: wrap in parchment paper.

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