Sunday, December 25, 2011


I make these every year for Christmas. I found the recipe in the newspaper, but can't remember which one now. I tried several recipes but this one by far the best I have found. *Warning - it is time consuming and the butter makes everything greasy as you are cutting and packaging. Also if you are making more than one batch - make them separately. Do not double the batch.

2 cups granulated sugar
1/2 cup unsalted butter
2 cups heavy cream
3/4 cup light Karo syrup

Prep an 8 x 8 inch pan. You can line it with foil then butter it or use parchment paper. Make sure you leave enough to hang over the sides.
In a large pot ( I use a 2 quart pot), heat sugar, butter, heavy cream, and corn syrup to a boil over a medium heat, stirring constantly. Boil, uncovered, for about 35 minutes. Stir constantly. You want it to reach 250 degrees on a candy thermometer.
Remove from the heat and spread evenly in the pan.
Cool completely, for about 2 hours or until set.
Remove the candy from the pan and place on a flat surface. Using a straight edge knife slice the caramels into 1 inch squares. You may have to spray the knife with a cooking release spray. The caramels will get sticky.
You know have to wrap each piece in a piece of wax paper or plastic wrap. This is a great job for your kids! You really need to wrap each one individually or they will stick together.
Store in an air tight container or tin for up to 4 weeks.

Per candy (based on an 1" x 1" piece)
78 calories


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