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.
The trick with the caramels is to cook them long enough, so they do not stick to your teeth but not overcook. I use both the thermometer and the ice water test to check the caramels. I start using the ice water test when the temperature is about 235°F. A degree makes a huge difference when you are cooking candies, so be very watchful.
Remove from heat and add vanilla and nuts. Pour into a 10”X15” buttered pan. Let cool, cut, and wrap in wax paper sheets.
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.
12/04/2018 - Today I helped a friend make the caramels. She had pruchased a new candy thermometer, so we used both her new one and my old one. My thermometer registered 8°F higher than hers. Check your thermometer reading when the mixture starts to boil - it will give you an idea of how accurate it is. Mine about 20 years old, so that may be the problem. I think her new thermometer registers lower, so we cooked the caramel to 242°F on my thermometer and 234°F on hers. The variance in accuracy is why I always double check using the ice water check!
12/04/2018 - Today I helped a friend make the caramels. She had pruchased a new candy thermometer, so we used both her new one and my old one. My thermometer registered 8°F higher than hers. Check your thermometer reading when the mixture starts to boil - it will give you an idea of how accurate it is. Mine about 20 years old, so that may be the problem. I think her new thermometer registers lower, so we cooked the caramel to 242°F on my thermometer and 234°F on hers. The variance in accuracy is why I always double check using the ice water check!
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