Wednesday, August 26, 2009

Caramel Temptations

2 cups granulated sugar
2 blocks butter
1 cup light corn syrup
1 can Eagle Brand/sweetened condensed milk
1 tsp. vanilla
1 c. chopped nuts (optional)

Butter a 13"x9" pan. Mix sugar, butter and syrup in large saucepan until the sugar is dissolved. I usually do this over medium heat, don't go much more over that. Add the Eagle brand and cook, stirring constantly (be very careful not to burn the caramel). Cook until soft ball stage on the candy thermometer (240 degrees). To test this, spoon a little of the candy into a glass of cold water. If it is set up enough for you after testing, stir in the vanilla. Pour into buttered pan. Sprinkle caramel with nuts if desired. Cool the caramel completely, then cut into 1-inch pieces. Wrap the candies in purchased candy wrappers, or use cut pieces of wax paper.
These caramels are soft and chewy. My grandma has been making these candies for as long as I can remember, every Christmas. They are so yummy :) You can always cook the caramel longer for a harder set.


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