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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?)
CARAMELS1 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:
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It forms a darker caramel color as it bubbles:
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it forms a ball of sorts in water when it is done:
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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.
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pour it into a buttered pan and let sit all night.
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You then cut it into smallish squares.
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pop them out (the first one is always bad, so eat that one!)
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wrap them up in squares of wax paper:
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and there you have it a tasty new tradition
4 Wonderful People Who Commented:
not sure i'm going to brave this recipe after how bad i screwed them up (twice!) last year! But your carmels are delish--- you'll just have to send me some. :) baby carson needs sugar in my tum tum, right?
I love caramels. My friend makes them, but I find them tricky. And an hour is a pretty long time over a hot stove.
But I guess they are worth it!
=)
I love caramels and I bet these are so good! Homemade is always better!
Manuela
They look divine! I have never tried making caramels before...thank you for the recipe and have a fun visit with the twins.
Thank you for your lovely comment...I adore you!
Love and hugs,
Karyn
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