i want the caramel with the same thickness and taste as the same kind they make into little squares and use on caramel apples.sorry but i dont have corn syrup right now
Orange-caramel custard categories: cakes Yield: 10 servings ? cup Sugar water 24 ounce Evaporated milk (2 cans) 6 super Eggs a million tablespoon Grated orange peel a million teaspoon Vanilla extract Orange slices (non-compulsory) sparkling mint (non-compulsory) a millionIn 5-cup glass ring mildew, combine a million/2 cup sugar and the waterMicrowave on intense 6 minutes (stirring after 3 minutes), or till sugar syrup is basically golden-do no longer overcookprotecting mildew with potholders, slowly rotate mildew till backside and factors are lined; set aside to chill out2In 4-cup glass measureing cup, place evaporated milk; microwave on intense 5 minutesmeanwhile, in medium bowl, combine eggs, last sugar, orange peel and vanilla; blend nicelyprogressively stir warm evaporated milk into egg blend; blend nicely3Into arranged mildew, pour all yet a million cup egg blend; place mildew in microwavePour last egg miture into mildewMicrowave on MEDIUM 7 to ten minutes, turning each 3 minutes-custard would be liquid in the direction of center; it is going to set because it coolsCool on twine rack; refrigerate a minimum of 6 hours4Run small knife around fringe of mildew to loosencarry rimmed serving plate over mildew; invert; raise off mildewGarnish with orange slices and mint, if neededMakes 10 servings.
