I’m not a woman that is tempted easily.
Chocolate? I don’t crave it. Cookies and brownies? I bake them for my family, but a snitch of cookie dough is about all I can handle. Cake and pie? Meh. Until it comes to one thing…..caramel. *Cue angels singing.
I looove caramel. I learned how to make these caramels when I was nine or ten years old. And if I make them, you can bet I won’t be able to stay away! May you enjoy them as much as we {I} do!
P.S. I have no idea where this recipe came from. But it’s good.
The Best Caramels
2 cups sugar
2 cups light corn syrup
Pinch of salt
1/2 cup butter (no substitutes)
1 can evaporated milk
1 teaspoon vanilla
Boil sugar and syrup to firm ball stage (get a small amount onto a spoon and place the spoon into a cup of ice water. The syrup will get firm, but you should still be able to push it around with your finger). Add butter and pinch of salt. Melt them into the syrup, then add milk slowly so that the syrup doesn’t stop boiling. Stir constantly to firm ball stage (again, spoon test every now and again. This part takes the longest. The color should become golden brown and candy will be very thick). Take off of the heat, and stir in vanilla. Pour onto a greased cookie sheet. Cool before cutting. Sprinkle with course salt or sugar, if desired.
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