Tuesday, May 21, 2013

Caramels recipe

For me, there is no yummier candy than a good caramel, unless maybe a pecan praline crosses my lips. Caramels represent everything that is delicious in a candy-sweet, buttery, chewy, maybe a tiny bit salty. Yum! My mouth is watering just thinking about making a batch now.


  • 2 cups sugar
  • 1 cup brown sugar, firmly packed
  • 1 cup light (or white) corn syrup
  • 1 cup evaporated milk
  • 1 pint heavy (or whipping) cream
  • 1 cup butter
  • 1 teaspoon vanilla
  • pinch salt

Generously grease a 12X15 inch pan with butter and set aside. In a large pot, combine all ingredients except the vanilla and salt. While stirring frequently, bring the mixture to 250 degrees F (or the firm ball stage for those who don't use candy thermometers). Remove from heat and stir in vanilla and salt. Pour into prepared pan and allow to cool completely before cutting with a sharp, buttered knife and wrapping in waxed paper.

Cook's Notes-If you enjoy a sweet-salty flavor combo, sprinkle these caramels with a bit of sea salt and lightly press into the mixture before they set up.

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