Saturday, November 2, 2013


Notice! Read the whole post before you make!
Little Morsels of Heaven seems the better title for this post. Besides peanut butter cups, I think caramel has to be the best ball of sugar ever. I'm sharing this recipe, hoping that when you try making it on your own it will actually work. Caramels are tricky to make. Different pans and stoves will alter temperature settings and the amount of time you'll cook it. Don't get discouraged if it doesn't turn out the first time you try. If it turns out too soft, then next time try cooking it longer. If it begins to scorch, then be sure to follow all the steps and tips. Don't give up! Try, try again!

Christine's Caramels

1 cup (two cubes) of no salt butter
1 cup light corn syrup
2 cups sugar
1 can sweetened condensed milk

Before you begin be sure to prepare your glass 9x13 pan with cooking spray. (I use canola). Also, make sure you have hot pads handy and a cup of cool water.
Start by melting the butter in a deep pot over medium heat. (I have a glass stove that I set to number six). Add corn syrup, sugar and sweetened condensed milk. Now pull up a chair and grab your favorite book, because you'll be stirring for awhile. You have to stir constantly for close to 45 min. If you have someone (an adult) close by to take turns stirring, it might save your wrists a bit. Be sure to stir over every inch of the bottom of the pot. Scrape the sides as well. Watch as you stir. If you see bits of darker flecks popping up it means you're stove is set too hot or you're not stirring every inch of the pot. Move it off the direct heat, turn it down and keep stirring for a few minutes, then return to heat. If all goes well you won't see a speck of scorching.
The caramel will bubble and grow darker. You want it to be as dark as the perfect caramel color. Once it does turn darker, keep going a bit longer. If you have a candy thermometer then boil until it reaches 230 to 233 degrees. You can also test it in the cool water. Just drizzle a small amount in the water, stir with finger and form into a ball. If it forms into a nice soft ball that feels like how you'd like it, then it's done. If it's too soft, keep cooking and test again. Once you decide it's done, then pour into prepared 9x13 pan and let cool for 3 hours.
After drooling over the Heaven in a pan for those excruciating hours, you can begin to cut and wrap. I use wax paper cut to about four inches by three inches. Pull the wax paper out to the four inches then cut the strip into thirds. Cut caramels five across and about 1/2 inch wide. When you cut them that size it makes close to 100 pieces of caramels.

*The best time to make this is while the kids are gone to school or in bed.
*Be sure to take care of bathroom breaks and other important things that might take you away from stirring. You can't leave or stop stirring the entire time or it will burn.
*Do not stir caramel AFTER taking it off the stove. If you stir after pouring it into a pan or bowl it will crystallize over a day or so.

Once you've mastered the caramel making and you'd like to move on to bigger and better things, try making caramel apples. Instead of pouring the caramel into a 9x13, pour it into a sprayed deep bowl. Let cool for 3 to 5 minutes (if you wait too long it will cool off too soon and the last few of your apples will be lumpy). Be sure to prepare your apples before you start cooking your caramels.
Dip each apple in caramel to cover to your likeness. Place on sprayed wax paper and let cool for an hour. If you have a hankering to get a little fancy with your apples, then dip cooled apples into melted chocolate then into M&M's, chopped nuts, or chopped candy bars. Most everyone's favorite is white chocolate with Graham Crackers. Mix a sprinkle of cinnamon with the crushed crackers to give it a apple pie taste.

With this recipe I make turtles and caramel filled chocolates. To make the turtles simply arrange groups of three pecan halves on sprayed wax paper. Make caramel then cool for five minutes. Spoon caramel over groups of pecans, just enough to mostly cover the pecans. Once cooled completely then spoon melted chocolate over top. They should be about 1 1/2 inches round and delicious.
To make caramel filled chocolates, make caramels, pour into 9x13 pan and cool for those unwanted three long hours. Cut into small pieces and push into chocolate shell. Then cover in chocolate. If you don't know what the heck I'm talking about, then stay tuned. I'll be posting on how to make chocolates.
Well, you can now close your mouth and wipe your chin. We're done.
I hope you've enjoyed your stop at my blog. Come by soon and check out what other recipes I may post. Ta ta!

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1 comment:

Cindy Hogan said...

it won't let me pin it. Boo!

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