Friday, December 19, 2014

Homemade Caramels

It seems like this time of the year I am pulling out the recipe box, looking through old cookbooks, and contacting relatives to find that "one" recipe we would like to try this year.

Even though our grandmothers are gone, we would like to keep tradition going, and bake the goodies they made for us growing up.  I have a big "wish list" of things I want to bake with the kids. We have already talked about what we are going to leave for Santa. Some of might have to wait until the weekend after Christmas, but it will get done.  The kids are great helpers in the kitchen! I want to take advantage of that!

We had Christmas Eve with my dad's side every year. Grandma Butch would always bring us a batch of her homemade caramels.  This was my first time making caramels.  It is definitely trial and error. I didn't have Grandma's recipe at the time, but I tried a recipe from a college friend I had tucked away in my recipe box. I am sharing Abbie's recipe with you today!  My daughter enjoyed wrapping them in wax paper.  I am sure they won't last long.  Just like they didn't growing up. Dad and I finished these in no time. 

Homemade Caramels
3 1/2 cups white sugar
1 cup white kayro syrup
1/2 lb. (2 sticks) butter
1 can Eagle Brand milk
1/2 tsp vanilla

Add sugar, syrup, butter and milk in a large sauce pan.  Heat to soft boil stage (244-248 degrees) while stirring.  Add vanilla, remove from heat.  Beat with mixer until glossy, less than a minute. Pour into greased jelly roll pan. Pour into middle of pan and scrape remaining  onto the edge. Let cool. Cut into bite size pieces and wrap in wax paper.
Crystal Kellner

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