Friday, December 10, 2010

Thick and Chewy Caramels

I was determined to make real caramels for Christmas this year, but I didn't realize how long they take to make. An hour!
I seriously nursed, burped, and rocked a baby while stirring this stupid things. Don't make these unless you have a big chunk of time to do them.
But that being said. They are really good!
(I got this recipe from the Alaska stake cookbook. This one was by Coleen Scifres)
2 cups sugar
1 pt. (2 cups) cream
2 cubes butter
1 1/2 cups Karo syrup
1 cup nuts (optional)
1 dash salt
Make sure you have a pretty big pot for this. Mine wasn't big enough and it boiled over repeatedly.
Bring sugar, salt, butter, syrup, and 1/2 of the cream to a boil over medium heat stirring constantly. Put the mixture on low and slowly stir in the rest of the cream. Then place a lid on the pot for one minute to get all the sugar off the sides of the pot.
Cook for about 30 to 45 minutes longer to firm ball stage. I think that's like 250 degrees. Pour into a buttered dish, cool, cut, wrap, you get the gist.

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