Sunday, December 20, 2009
Good things come in small packages. Nothing could be more true when it comes to these buttery, vanilla homemade caramels. They make the perfect gift for practically everyone on your Christmas list. As a child we tested the caramel in a glass of water, waiting for a "firm ball" to form...spare yourself this hassle and buy a digital thermometer so you will know exactly when the caramels are done. My tip is to use parchment paper in your pan instead of butter. Once the caramels have cooled and set, all you'll have to do is lift the parchment paper and everything comes out in one easy step. Peel the parchment paper back and you are ready to cut and package your candies.
1 c. butter
2 1/4 c. brown sugar
dash of salt
1 c. white Karo syrup
1 (14 oz) can sweetened condensed milk
1 tsp. vanilla
Place a large sheet of parchment paper in a 8x8 pan and set aside. Melt butter over medium to medium/high heat in a large sauce pan. Add brown sugar and salt, stir well. Slowly pour in Karo syrup and sweetened condensed milk stirring constantly. Continue to stir as mixture bubbles and reaches 245 degrees on a candy thermometer. Immediately remove from heat and add vanilla. Pour into parchment lined pan and let cool. Cut into squares and wrap in wax paper.