Caramels are one of the best parts of Christmastime in the Jones family! A Christmas cannot go by without Mom slaving over the hot bubbling pot of Caramels. Many a night was spent cutting and wrapping them in wax paper to give away to family and friends. We always love to hear Aunt Sally and Uncle Keith oohing and aahing over them!
1 1/2 c. granulated sugar
1/2 c. light brown sugar, firmly packed.
Dash of Salt
2 c. light corn syrup
1/2 c. butter or margarine
1 2/3 c. evaporated milk (one can)
1 tsp. Vanilla extract
1 c. finely chopped pecans or halves (lay them on buttered cookie sheet.)
Lightly butter a small cookie sheet or baking dish. (Lay nuts on dish or pan.) In a saucepan, mix sugars, salt and syrup. Over high heat, bring to boiling, stirring occasionally until in a small amount of cold water, forms into a firm ball (almost crack ball stage). You should be able to pull it and have a thin string that will break. (when cold) Continue to boil over high heat, add butter, and add milk gradually stirring constantly. Lower to medium heat once milk and butter are added. Continue stirring until caramel is the consistency of a firm ball when placed in cold water. It should set up to the consistency of a chewy caramel.
Remove from heat. Add vanilla and mix well. Let stand until it stops bubbling. Pour into buttered pan. Cool to room temperature. Refrigerate 2 hours. Cut into 1 inch squares
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