Caramels

My mom used to make these caramels every year at Christmas time. My family loves them and I’ve discovered they can be made any time of year! The key is to watch the temperatures carefully. Even a degree or two difference will change the consistency of the caramels.

Difficulty: Intermediate

Servings: depends on size of squares cut

Ingredients

2 c. sugar
pinch of salt
1 c. light corn syrup
2 c. (1 pint) heavy cream, divided
1/2 c. butter
1 1/2 tsp. vanilla
1/4 c. nuts (optional)

Directions

Mix sugar, syrup, salt, & 1 cup of cream in a large pan (non-stick is best). Cook slowly to prevent scorching! Using a candy thermometer, cook to 234°; slowly add remaining cream and cook to 234° again. Remove from flame & add butter. When butter is melted, return to fire and cook to 248°. Add vanilla; if using nuts, sprinkle nuts on buttered pan 9 x 13 pan (for thicker caramels) or 10 x 15 pan (for thinner caramels), then pour caramel into pan. When cool, cut into squares and wrap in waxed paper.

Categories: Candy, Gift Basket Goodies

Tags: Christmas Cookie

Submitted by: jjohnson226 on December 9, 2010