Homemade Caramels
Sit beside a warm stove and stir caramel in a pot for a calming half-hour and you can treat your loved ones to homemade candy and finish the last chapter of a novel at the same time.
For the nuts, use pecans, walnuts or hickory nuts. Or, if you prefer caramel without interruptions, then don’t “go nuts.”
Prep Time: 50 minutes
Total Time: 2+ hours
Servings: 50-75
Ingredients:
1 cup sugar
1 cup light corn syrup
1/2 cup dark corn syrup
8 ounces (2 sticks) Organic Valley butter, at room temperature
2 cups Organic Valley heavy cream, divided
1 1/2 cups chopped nuts
1 teaspoon vanilla extract
1/4 teaspoon salt
Instructions:
1. Butter a 9-by-12-inch pan. Combine sugar, corn syrups, butter and 1 cup of the cream in heavy saucepan. Bring to boil over medium heat, stirring constantly.
2. Slowly stir in remaining cream. Continue to boil, stirring slowly and constantly, until mixture reaches 245-247 degrees on candy thermometer, 30-40 minutes.
3. Remove from heat and stir in nuts, vanilla and salt. Pour into prepared pan.
4. Caramels may be cooled in the refrigerator, but let them soften out of the refrigerator before cutting. Cut with sharp knife into small rectangles; roll each caramel in a square of wax paper and twist the paper at both ends to secure.
Note:
This recipe comes from my cousin’s family; she makes the caramels every year around Christmas time…and every year I hope I’m around when she’s sharing them!
Copyright by Terese Allen
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Customer rating:
This is just like the recipe I have grown up with - my father used to make these every Christmas. To test doneness we would drop a small amount of the mixture into ice-cold water during the final stages - when it balled up we knew it was done!