Here is the recipe for the caramels.
Caramels
2 C. sugar
2 C. heavy whipping cream
1 C. Karo syrup
1 C. butter
1 t. vanilla
Combine sugar, syrup and JUST 1 C. of the cream (for now). Bring to a full boil, then add the other cup of cream. Boil until it reaches the hard ball stage, stirring constantly. This part takes about 30 mn.
Remove from heat, add butter.
Stir until it's all blended. (It will separate at first, but the more you stir it and it cools, the more it will blend together).
Add vanilla.
Pour in buttered 8x8 pan.
Cool and cut into pieces.
I found these glass containers at IKEA.
Recipe:
Stamp Set: Holiday Best
Paper: Real Red, Very Vanilla
Ink: Chocolate Chip, Real Red
Accessories: Scallop Circle/1 3/8" Circle Punches, 1 1/4" Striped Chocolate Chip Grosgrain Ribbon
2 comments:
do these really not stick to your teeth? my boy has braces and loves caramel, and these would make a fantastic stocking stuffer if your claim is true.
is there anything i can look for to know when i've reached hard boil stage, if i don't have a candy thermometer? or do i need one?
it's 7:45a Christmas eve and I just finished making these--had to do it like the elves and not be seen!
wow! what a workout for your stirring arm! bought a candy thermometer and thought it was NEVER going to reach hard ball stage! it did come together nicely, and i added a heavy pinch of sea salt to it while i was stirring in the butter and vanilla.
now to try to clean up! thanks for the recipe.
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