In between bouts with Mother Nature, I've been making a little Christmas cheer for friends/co-workers this afternoon. Aunt Frances' Caramels are to die for, and they probably help accomplish that once you get them, too.
They're quite simple to make, but do require an hour of baby-sitting to be sure you don't burn anything or boil the pot over. Read: because the mixture bubbles up considerably, don't be confused by the small amount of materials. Your pot should be able to accommodate the volume tripling.
Aunt Frances' Caramels
2C sugar
3/4c light Karo syrup
1 stick butter
1 pt whipping cream
1 t vanilla
You'll also need: a candy thermometer and wax paper for wrapping
In pot, melt butter over low heat. Add syrup and half the cream, stirring constantly. Gradually add sugar, stirring well. Cook over medium heat. When mixture reaches rapid boil, add remaining cream. Lower heat so that it remains at a consistent simmer and put in the candy thermometer. Cook at this gentle boil for about 45-60 minutes until you have a nice, deep caramel color and the mixture is just shy of 250 degrees. Take off heat, whisk in vanilla and pour into a 9 or 7 by 13 pan (with sides!) that's been greased and let it cool for at least two hours. When it's somewhat solid, cut into little pieces and wrap in wax paper.
Enjoy!
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2 comments:
Those caramels are delicious!
Yeah they are. Actually, I mis-read the recipe when doing it and used 2/3 c of syrup, but i don't think it made a material diff.
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