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Ping Sunny Caramel Recipe

Both our Pat on her hill and Cindy/Teleflora (and all my family and friends!) can vouch for these being truly yummy caramels. I first tried making these because I knew our Pat loved caramels and I couldn't find any really good quality caramels to send to her- so I made them myself!

You can use light brown sugar for a mild flavor or dark brown sugar for a richer flavor and you can add chocolate with either light or dark and chopped nuts to any of those. So, there's quite a few yummy ways to treat your taste buds! The worst part of the whole thing is cutting the plastic wrap and wrapping each piece. But the effort is VERY much worth it.....

Caramels

1 cup salted butter or margarine (I only use real butter!) 1- 16 ounce package (2-1/4 cups packed) brown sugar Dash of salt 1 cup light corn syrup (see note below) 1- 14 ounce can sweetened condensed milk (NOT evaporated milk) 1 teaspoon vanilla extract (please don't use imitation vanilla) 1 cup chopped walnuts (optional) 2- one ounce squares of unsweetened chocolate- chopped (optional)

Butter a 9X9 inch pan- set aside. Melt the 1 cup of butter in a heavy 3 quart saucepan. Add sugar and salt- stir well. Stir in corn syrup.

Gradually add the sweetened condensed milk stirring constantly. If using chocolate add it immediately after stirring in the milk. Clip candy thermometer to the side of the pan- do not allow the tip to touch the bottom of the pan. Cook and stir over medium heat to 245 degrees (firm ball stage). This will take 12 to 15 minutes.

Remove from heat. Stir in vanilla- and nuts if using them. Pour into buttered pan. (Optional- Set pan on a wire cooling rack to cool more evenly.)

When cooled cut into squares and wrap individually in pieces of clear plastic (Saran) wrap. Makes about 2-1/2 pounds of caramels.

***About corn syrup- I use Karo brand name only. There are plenty of cheaper corn syrups but the contents often show water or other ingredients used to 'stretch' the product. My caramels deserve the best in all the ingredients. YMMV

You're welcome!

Leslie & The Furbabies in MO.

Reply to
Leslie& The Furbabies in MO.
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I can vouch 100% for these caramels.

The effort of cutting all the plastic wrap is certainly worth it: it meant I could hold each one in my hand, to warm it slightly and so softening it, before relishing the taste delights .

The recipe, even without any additions, is perfect .

Thanks again Leslie >gBoth our Pat on her hill and Cindy/Teleflora (and all my family and

Reply to
Patti

Reply to
Taria

To heck with wrapping them up. I just eat them out of the pan with a spoon. It stays good for the, oh, 2 or 3 hours it takes me to eat it all.

Dammit, now I want some.

cindy

Reply to
teleflora

Thank you!!

Sunny

Reply to
onetexsun

wow, i'm just ever sooooooo glad we dont have corn syrup here or i'd be in big trouble i'm sure. whewwww. nope i'm not even gonna check for substitutes as the weight gain would push me over the edge into oblivion, of that i am sure. you lot feel free to enjoy my portion tho, eh. j.

"Leslie& The Furbabies in MO." wrote ... Both our Pat on her hill and Cindy/Teleflora (and all my family and friends!) can vouch for these being truly yummy caramels. I first tried making these because I knew our Pat loved caramels and I couldn't find any really good quality caramels to send to her- so I made them myself!

Reply to
J*

We have Corn Syrup here Jeanne, Karo brand too. Last time I looked it was about $7, I have no idea how much it is now.

Dee in Oz

Reply to
Dee in Oz

i probly didnt look in the right aisle. $7, ack!! i dont need it that badly. ta anyhow. honestly the caramels do sound scrummy but i'm gonna give'em a miss i think. j.

"Dee in Oz" wrote ... We have Corn Syrup here Jeanne, Karo brand too. Last time I looked it was about $7, I have no idea how much it is now. Dee in Oz

"J*" wrote ...

Reply to
J*

Leslie didn't mention the weather in her recipe. Do you need a dry day to create the caramels? I find that my best cookie recipe, divinity and also pralines are going to be heaps better with low humidity and both come out rather sticky if thunder boomers are hanging around. Polly

Reply to
Polly Esther

I found out -- the hard way -- the same thing about my peanut brittle, Polly.

Reply to
Sandy

Generally- that's GENERALLY- if you cook the candy a few degrees hotter than called for it will offset the higher humidity. I will try to avoid making candy on humid days but sometimes it has to be done today no matter what the weather. A few prayers and crossed eyes and toes and cooking the caramels 3 degrees higher than the recipe calls for is my solution. YMMV

Leslie & The Furbabies in MO.

Reply to
Leslie& The Furbabies in MO.

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