A couple of years ago I happened upon this recipe - can't even recall where it came from. I tried the recipe and was instantly sold. And when I handed them out to friends and family they were sold too. They've kind of become my thing to my family - it's what I make for them.
And each year at Christmastime I make up several batches to have on hand. Put a handful into some holiday packaging and you have instant perfect gift.
When I was making the first batch of the season last night Jackson wanted to know right away when they would be ready, could he have some before he went to bed? It was already 8:30 and these puppies get HOT, so no they wouldn't. And this morning when he got up and they still weren't cut he wanted to know if I would have them ready tonight.
He is a persistent little turkey butt, but in my heart you know I was smiling - this is the thing he will remember. I have something that when he is an adult he will say my mom made the best caramels every year at Christmas. SCORE!!! Just like I always think of grandma Mary when I see the bell ringers and I have to scrape the bottom of my purse for any amount of change because that's what she would do with me. And how Mimi always made sure there was a relish tray because she knew I loved pickles and olives. And Grandma K made the best snickerdoodles ever!! You can bet I'll keep making these every year, because they are Jackson's favorite.
Soft, Chewy Caramels
1 Tablespoon AND 1 Cup butter (no substitute) - divided
2 1/4 Cup packed brown sugar (I use dark brown)
1 can (14 oz.) sweetend condensed mil
1 Cup dark corn syrup
Line a 15in X 10in X 1in backing pan with foil; grease foil with 1 Tablespoon butter.
In a heavy sauce pan over medium heat, melt remaining butter. Add brown sugar, milk and corn syrup. Cook and stir until candy thermometer reads 250 degrees (near hardball stage). Pour into prepared pan (do not scrape sauce pan). Cool completely before cutting.
NOTES: I've made a couple of notes through the years. I use non-stick spray on the foil lined baking sheet instead of the butter and it works great. I do like the temp right at 250, maybe even 251 - the caramels are more firm. And when cutting, I flip the whole baking sheet over onto a piece of wax paper, and use a pizza cutter and/or scissors to cut the caramels. I wrap caramels in wax paper.
Eat, give and enjoy!!
I forgot about GrandMary and the bell ringers! She scraped up that change, and usually produced some wintergreen or butter rum Lifesavers to go along with. I miss her :)
Posted by: Debi | December 08, 2010 at 05:20 PM