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Caramel Proportions?

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I have made some cornmeal pecan cookies that are on the less-sweet side. They are good but they need a little sweet note to achieve maximum deliciousness, so I want to streak the tops with cream caramel. What I have in mind is a caramel that is opaque from the cream and that hardens just enough, meaning not brittle-hard that will crack off but hard enough that the streaks will be solid, not liquid. Does anyone have a good proportion of water-sugar-cream to achieve that? Should I use corn syrup? Thanks!

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  1. I use a dry recipe,but I would suggest that beginners use a wet recipe for ease.

    I like 1lb of cane sugar and approx 1/2 C of cold water, plus 1Tbl of corn syrup to prevent crystallization. Put this mixture in a heavy bottomed sauce pan on a high burner and bring to 330 to 340F. Add 1/2 pint of warmed heavy cream and 2tbs of butter.

    This site has tips for candy beginnershttp://www.baking911.com/candy/caramels.htm