Caramels Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 cup sugar
3/4 cup dark corn syrup
1/2 cup butter
1 cup cream
1/2 cup finely chopped nuts (optional)
1/2 tsp. vanilla
I almost always double this recipe
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Directions: |
Directions:Butter (or spray with Pam) the sides of a 2 quart saucepan.
Combine sugar, syrup, butter an 1/2 cup of the cream
bring to boiling over low heat, stirring constantly
Slowly stir in remaining 1/2 cup cream.
Cook over low heat to medium, stirring almost constantly to soft/medium ball stage (about 225-232º) - - I almost always use the "drop a bit in ice water to test for softness"! You determine how soft or how hard you want the finished caramels to be at this stage of the cooking
Remove from heat, add vanilla and if you want nuts now is the time to add them.
Pour into a buttered 9 x 5x 3 inch pan that has also been lined with parchment paper (makes it easier to remove from pan).
If you doubled the recipe use a 9 x 13 x 3 inch pan.
when cool cut into bite size pieces - about 1' x 2' size.
Wrap in wax paper or candy wrappers |
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Personal
Notes: |
Personal
Notes: I first had homemade caramels after we were married. Jon's Mom made them - he loved them and so we started making them in about 1963/64. They have been a much requested Christmas treat since!
I used the recipe that was originally in my Better Homes and Gardens cook book that I got as a wedding gift! I learned by trial and error when to stop the "boiling" to get it to the softness I wanted! Think I finally have it!
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