HOMEMADE CARAMELS
So let’s talk caramels! Homemade, perfectly soft and chewy caramels are my weakness!
My family usually reserves them for our special treat at Christmas time.
And the best part about them….you probably already have all of the ingredients in your pantry!
Ingredients:
- 1 cup of butter (2 sticks)
- 4 cups sugar
- 2 cups light karo syrup
- 2 (12 oz) cans evaporated milk
- 1 tsp vanilla
Instructions:
Generously butter a jelly roll pan (or a 9x13'' pan if you prefer thicker caramels).Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
Gradually add the evaporated milk, pouring it in slowly so that the mixture maintains a constant boil.
Stir the mixture regularly, scraping the sides until it reaches a firm ball stage (about 240 degrees F on a candy thermometer). This part takes patience--it could take about an hour to get to the firm ball stage--but it's sooo worth it! (Also, I don't always trust or rely on a candy thermometer either--I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel firm and pliable, but still slightly sticky.) Once you reach 240 degrees F / the firm ball stage, remove from heat. Stir in vanilla.
Pour caramels into a buttered pan. Refrigerate until ready cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easy to cut and wrap) The caramel will seem hard in the fridge after they're set, but they should be soft at room temperature. Cut caramel into small pieces and, if desired, wrap like a tootsie roll in wax paper.
