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Caramels

 

You can cover these in chocolate like I did or you can leave them plain.

Ingredients:
  • 2 cups sugar
  • 16 oz evaporated milk
  • 1/2 cup milk
  • 1 cup white corn syrup 
  • 1/4 Lb butter or 1 stick
  • 1 cup nuts (optional)
  • 1 tsp vanilla
  • 1 pinch baking soda
Directions:
  1. Cook first 4 ingredients together until it forms a ball, stirring non stop for 45 to 60 minutes or until the caramel leaves the sides of the pot.
  2. Drop a small amount into a cup of ice cold water, it should form a firm ball.
  3. Add next 4 ingredients or next 3 if you are not adding nuts.
  4. Pour into a buttered glass casserole dish.
  5. When cool cut and wrap in wax paper and store in a ziploc bag. If you do not wrap them they will get sticky very quickly.
  6. If you want to cover them in chocolate, cut them and put them in the refrigerator for a couple hours on a cookie sheet.
  7. Melt your chocolate and dip the caramels into the chocolate and return to cookie sheet and put it back in the refrigerator until chocolate has hardened
  8. Store in ziploc bag candy box or however you wish to keep them.
TIP:
If you go to cut your caramels and it is too gooey or not holding shape, you did not cook it long enough. Simply scrape what you can back into your pot and re cook it until it leaves the sides of the pan again. Then repeat the steps from there. Any questions you can leave a comment or email me @ chickameow88@sbcglobal.net
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