Monday, December 1, 2014

Christmas Caramels

The original recipe was a Christmas gift from the Tray and Tammy Thomas family.  Tray was our home teacher for many years and faithfully filled that responsibility; he and his family will always have a fond place in my memories.  

3 cups sugar
3 cups white Karo syrup (corn syrup)
1 cup evaporated milk (do not substitute regular milk as the extra milk solids help the caramels to set)
1/2 cup butter
1/8 tsp salt
2 cups heavy cream (room temp)
1 tsp vanilla (use the best quality you can find)
2 cups chopped pecans

Mix together the sugar, corn syrup, evaporated milk, butter, and salt in a heavy Dutch oven pan (4+ quart).  Bring to a boil and cook to 220°F.  Stirring constantly, add cream slowly so the mixture does not cool enough to quit simmering.  Continue stirring until mixture reaches 242°F or so.  Spoon a little caramel into a cup of ice water to check if the caramel is done.

Remove from heat and add vanilla and nuts.  Pour into a 10”X15” buttered pan.  Let cool and cut.

11/2014 - Shane, Paul, and I used organic sugar and the cooking time was shortened.  The caramel was had a very delicate flavor well worth the price of the organic sugar J

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