I have so many Christmas memories of wrapping these caramels in wax paper for our neighbors. We would wrap plenty for ourselves but they would never last long. These are definitely my favorite when it comes to caramels, nothing else even compares. I'm not even sure how long my family has made these, but we have had them at Christmas time as far back as I can remember.
2 cubes real butter (not margarine)
2 cups heavy whipping cream
2 cups sugar
2 cups Karo syrup
Combine all ingredients in a large pan. Stir and bring to a boil and continue boiling until candy thermometer reaches 240 degrees. Pour into a large cookie sheet and cool. Once cooled cut into bite size squares and wrap in wax paper.
8 comments:
no stirring required? do you butter the pans?
Fixed it, thanks!
And, no, you don't need to butter the pan. If you cook it to the right temperature and let it cool, it should come up on easily.
Sometimes I think we grew up in the same family. That's why I love your blog. So many recipes remind me of home.
Looks delicious! I was wondering if you might have a good recipe for frosting for Gingerbread houses? Something good and strong to hold them together? If you could let me know that would be great. I have a gingerbread house party tonight and would a recipe if you have one :) Thank you
Sorry Mandy, I don't have a great recipe for that! Let me know if you find one.
Mandy- I made these yesterday and there seems to be a problem with them. They have been cooling for about 16 hours now and they still haven't set enough to cut and wrap. What happened? Maybe I didn't boil it long enough?
You didn't boil them long enough, if they don't get to a high enough temperature they will be sticky and un-wrappable. You want to make sure they are a light brown caramel color before taking them off the stove. Sorry your first attempt didn't turn out!
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