This recipe was pulled from the Taste of Home magazine December/January 2013 edition. I have made a few adjustments. I am just going to say it, these are the BEST EVER caramels I have ever had. Like melt-in-your-mouth, addictive, hide in the closet type good! I hope you enjoy!
ONE quick note...this is not a recipe which you can just leave and check on it. This requires constant supervision, so you should dedicate 45 minutes to an hour just on the cooking part. This is not a recipe which small children should be involved with.
Ingredients:
1 tsp, plus 1 cup butter divided
2 cups sugar
1 cup light corn syrup
1 can sweetened condensed milk
1 tsp orange extract
1 tsp vanilla extract
Candy thermometer
Line an 11x7 dish (preferably metal) with parchment paper; heavily grease parchment paper with 1 tsp butter. Set dish on hot plates or double layered dish towels.
In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes.
Remove from the heat, gradually stir in milk. Cook and stir until a candy thermometer reads 244 degrees (firm-ball stage). Remove from the heat; stir in orange and vanilla extracts. Immediately pour into prepared dish (without scraping the saucepan). Let stand until firm.
Using foil, lift out candy; remove foil. Using a buttered knife, cut caramel into 1-in x 3/4 in pieces. Wrap candies individually in waxed paper; twist ends.
This recipe can easily be doubled and should as you will want to make some for gift-giving and keep the rest!
Also note that other extracts would be delicious in lieu of the orange, such as buttered rum, coconut, raspberry, or possibly even coffee extract.
Another GREAT tip: add toppings after pouring into the pan to cool. LOVE crushed pretzels, toasted caramel or sesame seeds or shaved orange rind.
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