As I shared with you last year, I LOVE making edible gifts during Christmastime. One of my favorites is Toffee Butter Crunch. This stuff is really easy and always a favorite…especially at my husband’s work.
Another favorite holiday item that I like to make is homemade caramels. These little melt-in-your-mouth bites are not quite so easy, but WELL worth the effort.
Caramels (from Better Homes & Gardens Cook Book, 12th Edition)
- 1 cup butter
- 2 1/4 cups packed brown sugar (or 1 16 oz bag)
- 1 (14 oz) can sweetened condensed milk
- 1 cup light corn syrup
- 1 teaspoon vanilla
- Line an 8x8x2 inch baking pan with foil, extending foild over edges of pan. Butter the foil and set pan aside.
- Melt butter in a 3-quart heavy saucepan over low heat.
- Carefully add sugar, corn syrup and sweetened condensed milk (or cream). Keep stirring until completely mixed.
- Increase temperature to med.-high until boiling. Once boiling, clip on your candy thermometer, don’t let it touch the bottom of the pan.
- Reduce heat to about medium, adjusting so that you keep a moderate, steady boil. Stir frequently. VERY important to keep stirring!
- Watch thermometer closely. When thermometer reaches 244°, remove caramel from heat (this is low firm ball stage; reaching this stage from boiling takes me about 30 minutes, sometimes less.
- Quickly stir in vanilla and pour the caramel into the prepared pan.
- Allow to cool for several hours and use a butter knife or kitchen shears to cut pieces
- Wrap in wax paper and try not to eat too many while wrapping!
To Sugar Coma Useless in a heartbeat.
You’ve been warned!
We wrap our caramels with approximately 3x3 inch pieces of wax paper. I suggest cutting these out ahead of time to make the caramel making day less hectic.
I’m hoping to make some more of these this week too…
Do I have time???????? Probably not.
What are you making this holiday season???