Despite this being my favorite candy on the entire planet, I have put this off for about a week or so. It unfortunately requires alot of standing and stirring scalding hot sugar forever. My mom is usually the candy maker at Christmas and definitely this particular candy. She's genius at candy! But a few years back I was in Albertson's late buying her a candy thermometer. The man working directed me in the right direction and we chatted about me getting my mom the thermometer to make caramels. As I was checking out he said, "You better learn how to do it. You don't want the tradition to die." It suddenly occured to me that if I didn't learn then I would spend a portion of my life without this little piece of heaven. So armed with the recipe and my own candy thermometer I have been attempting to perfect this little gem of a recipe. I've made them too soft...which isn't bad except I prefer my caramels more chewy. Then I made them too hard...which was much closer to the way I like them, but you have to suck on them for awhile. They also crack when you cut them so it's hard to package them pretty. For those of you who know me, pretty is very important.
So I'm crossing my fingers and hoping I got it just right this time. If you try this recipe don't fret about them turning out bad...they are delicious no matter what!
Here you go:
Homemade Caramels
2 c. real butter
2 lb brown sugar (most brands come in 2lb bags)
Couple dashes salt - I use sea salt since that seems to be all the rage right now
2 c. light corn syrup
2 cans sweetened condensed milk
2 tsp vanilla
2 c. chopped pecans (I prefer mine without nuts, so go with what you like!)
Melt butter, add sugar and salt. Add the corn syrup and mix well. (Note: butter will not completely incorporate into the caramel until it starts to boil) Gradually add the sweetened condensed milk. Stirring constantly over medium heat cook to soft ball stage - 243 - 245 degrees. **Always test your candy thermometer in boiling water. It should read 212 degrees, so adjust accordingly if yours does not. Remove from the heat and stir in vanilla and nuts.
Line two 9x13 pans with aluminum foil and spray foil with non-stick spray. Pour caramels into pans and let set.
Remove to cutting board, cut with pizza cutter and wrap in wax paper. **I found these handy pre-cut candy wrappers at the craft store that will save you from cutting all that wax paper.
End Result:
After believing my caramels were going to turn out perfect; I again cooked them to long and they are harder than I wanted them to be. I have a sneaking suspicion that I messed up the reading of my thermometer when I tested it in boiling water. Oh well...looks like I have more caramels in my future!
