I grew up with my Dad making these caramels for all of our special occasions. One of the great joys of my childhood. They are delicious! With the addition of new cooking tools they are now easier to make.
1C. brown sugar, packed
1C. white sugar
1C. white karo syrup
1 can Eagle Brand sweetened condensed milk
1/2 lb. (2 sticks) Blue Bonnet margarine or butter
Combine all ingredients in a non-stick, heavy gauge saucepan. Cook on medium heat stirring until the mixture comes to a rolling boil. Place a candy thermometer in the pan, and continue to cook until the mixture reaches a temperature of 244. Pour immediately into a buttered silicon 8x8x2 pan. If you would like chopped nuts on your caramels, let the mixture cool for 10 minutes and then sprinkle them over the mixture pressing them slightly into the top to set them. Let cool for several hours until firm. Turn the pan over and push slightly until the caramels come out. Cut with a non-stick knife (Kuhn Rikon) into squares. (Don't cut them in the silicon pan) They can be wrapped individually in wax paper.
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