Reposted by Rocky Rakun (He/Him) 🔜 BLFC '26
Tim Curry should also be remembered for featuring in the best between takes photo of an actor in recorded history.
Rocky Rakun (He/Him) 🔜 BLFC '26
@rockyrakun.com
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40 yr old gay married furry living in Puyallup WA Senior Business Intelligence Engineer 🦝Raccoon/Tanuki🦝 Photographer || Musician || Tailor || Baker || Brewer ❤️🦊ArcticRemy🦊❤️ Telegram: rockyrakun 🔞 No minors 🔞
![Soft Caramel Recipe
=Ingredients=
4 cups of sugar [815g]
2 sticks of unsalted butter [227g / 8oz / 1lb]
2 cups of white corn syrup or golden syrup [640g / 240ml]
2 cans of evaporated milk [756g / 12 floz / 710ml]
=Instructions=
Put everything but the milk in a big sauce pot and put it on medium heat. Stir gently till everything start to liquefy and melt.
Once melted bring to medium high heat and let it come to a rolling boil
Over about 10 to 20 minutes add splashes of the evaporated milk to the mixture. Stirring well with a whisk at each addition. [This is so too much water doesn't cause it to bubble out of the put and make a mess]
Once the milk is all added put a candy thermometer in it and cook the mixture till it hits 238 - 240F [114 - 115C].
Poor into a parchment lines baking dish and sprinkle with sea salt. Let cool on the stove till firm and cut!
NOTES: Hot sugar can be dangerous so be careful while stirring or pouring. If you get it on you put it under cold water and use your other hand to smear it and cool it quickly. It's the same idea with things like hot glue but do it under water.
Make sure you have a decent candy thermometer and it isn't touching the metal or you will get an inaccurate reading.
If you want to add flavor like vanilla or maple extract etc. Add it at the end while still on the heat and stirring really well to combine. Then pour.](https://cdn.bsky.app/img/feed_thumbnail/plain/did:plc:v3y5pr4xjvbyffukgq2gd2ut/bafkreiayobheq6zgln3gwzjrtfher375lcipkzgkbwsfehfrmofhfpwgue)
