These rich and buttery old-fashioned caramelsare great for holiday gift-giving.
Recipe: Old Fashioned Caramels
4 1/4 cups granulated sugar
Line a 13 x 9 x 2-inch baking pan withlightly buttered aluminum foil. Set aside.
Combine sugar and 2 cups (1 pint) of thecream in a large, heavy cooking pot and cook over medium lowheat. Stir until the sugar dissolves, cover with a lid brieflyto get any sugar crystals off the sides of the pan. Bring toa boil, stirring constantly.
Add the corn syrup and cook to the softball stage (240°F / 115°C) or until a small amount droppedinto cold water forms a soft ball that flattens when removedfrom the water.
Add another 2 cups of cream; continueto cook and stir until the soft ball stage is reached again.
Add remaining 2 cups cream; cook and stiruntil the soft ball stage is reached again. (Each cooking stagetakes about 20 to 25 minutes and can burn easily, so keep stirring).
Remove from heat and add the vanilla andpecans. Pour into prepared pan. Cool completely. Invert pan;peel off waxed paper and cut into 1-inch pieces. Wrap piecesindividually in waxed paper or plastic wrap. Store in coveredcontainer at room temperature.
6 cups (3 pints) light cream or half-and-half – divided use
2 1/4 cups light corn syrup
2 teaspoons vanilla extract
1 cup chopped nuts (optional)
Makes about 9 dozen pieces.
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