Caramels! Rich and Buttery

Caramels! Rich and Buttery
Pocket
Quite a few weeks ago I got a little note from a reader telling me she had discovered the best caramel recipe
this side of the universe. 
Well.
I just couldn’t help but make it!
Twice.
The first batch was consumed before it could show up for a photo shoot.
That’s butter and brown sugar for ya.
  
I would have to agree with Jessica from Our Cooking Cafe. They are fabulous! They have the perfect caramel flavor, rich, buttery….with a wonderful texture.
Thanks for the tip Jessica!
I am greatly appreciative.
My pant size will never be the same again.
Now just a word to any of you who haven’t ever made caramels.
Do not be afraid.
Let nothing ye dismay!
If you know how to stir,
and stir,
you are going to be set.

These caramels cook
while you stir…
(and watch Christmas Vacation,
Best Holiday Movie ever made…)
for between 30 and 40 minutes.

Now that is NOT a long time at all if you’ve got Clark Grizwald to entertain you. Christmas just wouldn’t be the same without him and his really good lookin’ cousin Eddie.
Those two are a collection of 
merry gentlemen,
if ever there were any.

Caramels! Rich and Buttery 
Time: 40 minutes plus about 1 hour to wrap 
Yield: 1 jelly roll pan, or for thicker caramels put them in a 9×13
Recipe from Our Cooking Cafe
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1. Melt the butter in a large sauce pan.
2. Add your brown sugar. Stir it all around until it dissolves.
3. Add the sweetened condensed milk. Anyone every tried a little taste of sweetened condensed milk plain, in all it’s glory? Wow. It will send shivers of joy down your spine, I tell you. It’s one great taste of comfort and joy…comfort and joy.
4. And the corn syrup.
5. Over medium heat bring the mixture to a boil, while stirring. Stirring is key here. Don’t stop stirring.
6. The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. HOWEVER…I have found candy thermometers to be a bit sensitive and inaccurate at times. Most of the time when I make candy I don’t even use one. There is a little trick I will  show you.

 This ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger indentation….you are good to go! If not, cook for a bit longer.
7. Remove your caramel from the heat and add some vanilla. Stir until well combined.
8. Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.
9. I like to cut them with a pizza wheel.
Scissors also work well.
10. Cut yourself up some wax paper and you are set to wrap your fabulous caramels…rich and buttery. You are going to make someone very happy with these! Happy Candy Making! 


Post a comment!

2 Comments

  1. 1
    Jane
    December 7, 2018 at 6:16 pm

    Do you know how far in advance they can be made? Thank you.

  2. 2
    Rachel
    December 15, 2018 at 4:15 pm

    Yes you can. McCormick has a pumpkin pie spice extract. I use half vanilla and half of the spice blend. (Cinnamon, hint, allspice, and nutmeg)
    Jamie, thank you for this recipe. I’ve been making it for 4 years now and everyone looks forward to them.
    This is a super-simple recipe. I make about 6 batches each Christmas. It’s a lot of wrapping but hey! Great opportunity to binge watch something!

Your email is never published nor shared. Required fields are marked *

(Required)
(Required)

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>