Candy: Caramel

This caramel recipe is also something that my grandma made in her candy shop and I always remember her making it when I was a child. My grandma would sometimes just dip the caramel in chocolate or she would wrap the caramel around pecans or walnuts and dip them in chocolate. They were such cute little turtles and I loved eating them.

These are some caramels my mom and grandma made for my wedding!

Caramels

2 cups granulated sugar

1 cup Corn Syrup

3 cups Cream (Half & Half may be used)

¼ tsp. Salt

1 tsp. Vanilla

Blend the sugar, corn syrup, salt and 1 cup of the cream well. Bring to boil and cook, stirring frequently, to a firm-ball stage (about 246 to 248 degrees). Add 1 cup of the remaining cream gradually and cook again to firm-ball stage. Add the last cup of cream slowly and cook, stirring constantly, to the firm-ball stage, or until some of it tested in cold water is of the firmness desired in the finished caramel. Pour into buttered pans to about ½ to ¾ inch thickness. When cool enough to retain the shape, cut into squares.

Note: Whole milk may be used instead of cream. Add ¼ cup butter just before end of final cook.

Caramel Variations:

1.      Line buttered pan with whole or chopped walnuts, pecans or other nuts. Pour caramel over them, or stir in chopped nuts or toasted coconut just before pouring and pour immediately. Cut into squares when cool and dip in milk chocolate.

2.      Chocolate Caramels: Add 2 oz. (2 sq.) of unsweetened (baking) chocolate shaved or cut fine, to above recipe at beginning of cooking process.

3.      Use molasses or honey in place of the corn syrup. You will have to cook to higher temperature to get a firm ball test (as high as 258 degrees).

Note: Use the thermometer test as an approximate guide for when to pour caramels, and the cold-water test as the final test, as it is more reliable.