"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Grandma Woods' Licorice Caramels Recipe

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This recipe for Grandma Woods' Licorice Caramels, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dot Woods
Added: Tuesday, July 12, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 14 oz. can sweetened condensed milk
2 c. sugar
1 c. (2 cubes) butter
1/4 tsp. salt
1 1/2 c. white Karo syrup

Black Licorice Caramels:
1 tsp. anise extract
1 tsp. black paste food coloring

Vanilla Caramels:
1 tsp. vanilla extract
1 c. chopped nuts (optional)

Chocolate Caramels:
2 squares (1 oz. each) unsweetened chocolate
1 tsp. vanilla extract

Directions:
Directions:
Mix together the condensed milk, sugar, butter, salt and Karo syrup in a heavy, medium-sized saucepan. (If preparing the chocolate caramels, add the unsweetened chocolate squares at this point). Cook over medium heat, stirring constantly in one direction with a wooden spoon (approx. 20 minutes). Be careful not to scrape the bottom of the pan while stirring. Cook until mixture reaches 240 degrees on the candy thermometer. Remove pan from heat and stir in desired flavoring ingredients. Pour immediately into a heavily greased (or greased parchment paper lined) 9x13 baking dish. Do not scrape the bottom or sides of the pan when pouring! Let cool completely and cut caramels into 1" squares. Wrap in waxed paper. Caramels can be frozen.

Number Of Servings:
Number Of Servings:
approx. 100
Personal Notes:
Personal Notes:
Be sure to test the accuracy of your candy thermometer before making this recipe. The temperature the caramels are cooked to can vary depending on the thermometer and personal preference.

 

 

 

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