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Posted by Lisa Lewis Koster - - 3 comments

Tips for Tuesday

WARNING: This recipe is fabulous, addictive and not remotely healthy.

We recently had our Christmas baking day at the Koster household.  I'm cutting back this year, but one of our staples is homemade caramels.  The recipe is one my mom came across when I was in high school and I've been making them ever since.  They're my sons favorite so they, along with peanut butter balls, are must-have's for the holiday season.

1 cup butter (must be REAL butter)
1 cup sugar
1 cup corn syrup (light or dark)
1 can sweetened condensed milk (low or no fat work well too)
1 teaspoon real vanilla

In heavy saucepan over medium heat, combine the butter, sugar and syrup. 

Stir to a rolling boil and allow 3-5 minutes at a rolling boil.

Remove from heat and add milk.

Return to heat and continue to stir until candy reaches boiling point. Boil and stir until candy reaches firm-ball stage. (This takes 10-15 minutes, but don't rely on time!) 

You'll notice the candy darkens as you cook it.

Remove from heat, add vanilla and pour into a buttered 8-inch square pan (The wrappers from your sticks of butter work great for greasing the pan!) 

Cool, preferably overnight.  Cut into squares and wrap each piece in waxed paper. (I wrap them like I do a sandwich.)  

Store in a cool place - NOT in the refrigerator or they'll become much too hard to eat - in a covered container.


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3 Responses so far.

  1. Anonymous says:

    Why wouldn't we put it in the refrigerator?

  2. They get too hard to bite into if you refrigerate them.

  3. Sandra says:

    These look very good!
    Thanks for sharing at the HomeAcre Hop!

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