| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1/2 Tasse | butter or margarine |
| 4 Tasse | sugar granulated |
| 1 Tasse | water |
| 1 Dose | (14 ounces) sweetened condensed milk (not evaporated milk) |
| 2 Teelöffel | vanilla extract |
|
1. Lightly grease a 15 1/2 x 10 1/2 inch jelly-roll pan. Have ready a small bowl of ice water.
2. Melt butter in a 4- to 5-quart pot. Stir in sugar and water, then milk. Bring to a boil over medium-high heat.
3. Boil 10 to 15 minutes, without stirring, until candy thermometer registers 234 F to 240 F (soft-ball stage) or when a small amount dropped into the bowl of ice water forms a soft ball that flattens when removed from water.
4. Off heat add vanilla, without stirring. When just cool (110 F) and "skin" forms over top of mixture, stir with a wooden spoon until thick and paler.
5. Pour into prepared pan. Chill until firm. Break into bite-size pieces. Store airtight in a cool place, up to 2 months.
Makes 3 pounds.
|
|
Anmerkungen zum Rezept:
|
