Wednesday, August 5, 2009

Homemade Fresh Caramels

I pulled this recipe out of the archives for Tina. I haven't made these in awhile...I usually save them to make as gifts around the holidays. But I might need to make a batch and add some extra liquid to make caramel sauce for the Ultimate Fast Chocolate Fix.

This is fool proof - you just have to watch the temperature. I've never made candy before and my 2nd batch turned out perfect. They are really rich, creamy and yummy - they'll keep for up to 3 weeks and then the sugar starts to crystallize. Enjoy!

Do not try to make these low in fat - I did and they are not the same.

Homemade Fresh Caramels

2 1/4 C Brown Sugar
1 C Butter
1/4 tsp. Salt
1 C Light Corn Syrup
1 can 14 oz. sweetened condensed milk
1 tsp Vanilla

low aluminum or baking pan (they have cheap ones at grocery stores)
candy thermometer (digital works best and is cheap at target)
Wooden Spoon is a must
Sauce Pan

Melt Butter, add sugar, salt syrup.
Cook on Med. High heat stirring constantly (must use a wooden spoon)
Slowly stir in can of milk
Cook until temp hits 245
Remove from Heat - Stir in Vanilla (it will sizzle - don't worry about it)
Pour into a pan either buttered or lined with parchment paper and buttered.

Cool (they say 4-5 hours - I put it in the fridge for just a bit till it feels pretty firm)

Using kitchen shears is the easiest - pull the caramel out of the low pan and put onto parchment - using scissors - just cut into little squares - wrap in parchment or wax paper. (twisting at each end)

1 batch makes about 100-200 depending on how you wrap them. You could probably give 15-20 to each person ( I can only stomach 2-3 at a time - they are really rich)

**if your batch turns out too thin - use it as caramel sauce on ice cream**


Christina said...

aww thank you!!! I'm going to have to try to make them =)

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