Sunday, December 11, 2011

It's oooey. It's goooey. It's gloooorious.

Aunt Jackie's Famous Caramels

I have long enjoyed nipping these delicious caramels off of the cookie platters at Christmas time with the Pierson family--these are the treats Aunt Jackie is always requested to make. This year I requested her recipe--and I have a feeling we'll be enjoying them a few more times throughout the year! Thanks for the recipe, Aunt Jackie!


2 cups sugar
2 cups heavy cream; divided
1 cup white corn syrup
1/2 cup butter
1 tsp. vanilla
1 cup nuts

You will also need:
-a candy thermometer
-a buttered pan ( I used an 8x11 pyrex cake pan)
-wax paper for wrapping
-about 3 hours--these are tedious, but WORTH the time!


1. Combine sugar, corn syrup and 1 cup of the heavy cream in a large pot (I used my cast iron dutch oven) on medium heat. Bring to a full rolling boil, stirring frequently.

2. Keeping the mixture at a boil, slowly ( just teaspoons at a time) add the second cup of cream. Install your candy thermometer at this time. Stir every couple minutes, keeping an eye on the temperature of the caramel.

3. Remove caramel mixture from heat when it hits 238ºF (soft ball stage) on the thermometer. (It takes a long time for the caramel to get up to the 238 degree mark). Add the 1/2 cup butter and vanilla at this time, stirring until the butter is all incorporated.

4. Pour the caramel into your prepared cake pan. Allow to cool at room temperature (about an hour or so).

5. When caramel is firm enough to cut, cut and wrap in pieces of wax paper. Alternatively, you can temper chocolate and dip these caramels when firm in the melted chocolate, allow to dry and then add them unwrapped to your cookie platters!

6. Try not to eat them all yourself! Yummy!



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