February 21, 2012

Mom's Famous Caramels

These Caramels are to die for! I can seriously eat the whole pan if I let myself. When the boys were first born I would always sneak a caramel during the midnight feedings, and it was so worth getting up just to sneak a caramel :). The trick to these is to not over cook!! Get a candy thermometer and test it out before you make the caramels by boiling water, water boils at 212, so if your water boils at a different temp then you know how far off your candy thermometer is. Enjoy!

1 c. butter
2 c. sugar
1 1/2 c. light Karo Syrup
2 c. light cream
dash of salt
1 tsp vanilla

Butter sides of heavy pan and combine sugar, karo butter a 1 c, cream. Bring to a boil stirring constantly. Slowly stir in remaining cream and cook over medium heat till 242 temperature. Remove from heat and add vanilla. Pour into buttered 9 x 13 pan. Mark into squares when partially cool. Cut when cold. Easier to work with when made a day ahead. Wrap cut caramel into waxed paper.

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