I had some company arrive unexpectedly and have been playing hostess all day. So instead of a cookie, today I am sharing a recipe for caramels from Home Eccer DivaKitty. The recipe looks divine.
- 2 cups butter (1lb)
- 2 lbs dark brown sugar (1 sack)2 14-oz cans sweetened condensed milk
- 2 cups dark corn syrup (1 bottle)
- 2 tsp vanilla or almond extract
- heavy duty foil**
- waxed paper
Line a jelly roll pan with heavy-duty foil, extending the foil over the edges of the pan. Butter foil the foil and set aside.
In a heavy 6 quart pot, melt butter over low heat then add the brown sugar,
condensed milk, and corn syrup; mix well.
Cook and stir over medium-high heat to boiling.
Clip candy thermometer to side of pan. Be absolutely sure the thermometer is not touching the bottom of the pan. Cook and stir over medium heat to 248°, firm-ball stage.
This may take an hour of more or less constant stirring. (Books on tape, talk radio, or even a tv in the kitchen are nice for this type of project.)
Remove saucepan from heat, remove the thermometer, and stir in the vanilla. Immediately pour the mixture into prepared pan.
Allow to set overnight.
The next day, when caramel is firm, use foil to lift out of pan. Cut the caramel into 1-inch squares with a sharp, buttered knife. Wrap each piece in a 3×3″ square of waxed paper.***
Makes about 4 lbs (128 caramels.)
*Because of the butter, some people call them toffees
**DO NOT SKIMP & USE REGULAR FOIL, YOU WILL REGRET IT!
***This goes much faster if you can get a couple of friends to help!
The recipe makes a zillion, so the friends
you bribed who offered to help can eat all they want as you wrap, and there will still be PLENTY for Christmas presents!