We are going to visit the twins for their birthday this weekend... so I have to make my traditional Caramels (after 3 years its a tradition right?)
1 C brown sugar
1 C white sugar
1 C light (clear) Karo Syrup
1/2 lb butter
1 can condensed milk
1 tsp. vanilla
-cook over slow heat, stirring constantly until it forms a stiff ball in water.
-remove from heat, stir in vanilla
-pour into buttered pan and cool
now here are the things I've learned.
-DO NOT double the recipe.
-you cook it over the stove for AT LEAST an hour, yep an hour!
here's Mr. Produce helping me stir:
It forms a darker caramel color as it bubbles:
it forms a ball of sorts in water when it is done:
I prefer the thermometer method. The books say it should reach between 238 and 248... although I only got mine to go to 230- and it still turned out ok.
pour it into a buttered pan and let sit all night.
You then cut it into smallish squares.
pop them out (the first one is always bad, so eat that one!)
wrap them up in squares of wax paper:
and there you have it a tasty new tradition