My Aunt Ann is famous for her caramels. When she makes a batch, they disappear almost immediately. Ann says that you have to be very patient when making caramels. The caramel has to be cooked slowly, so be sure to set aside about two hours. While you are stirring, grab some friends and family to chat with, watch a Christmas movie or listen to some holiday tunes!
Aunt Ann’s Caramels
- 1 pound of butter
- 2 pounds of brown sugar (1 bag)
- 16 ounces of Karo syrup
- 2 14 oz. cans of sweet and condensed milk
- 2 teaspoons vanilla extract
- Melt butter in a heavy, 6 quart pot on medium low heat. Stir in the brown sugar.
- Stir in the Karo syrup. The caramel will come to a gentle boil.
- Gradually add the sweet and condensed milk and continue to stir over heat.
- Using a candy thermometer, heat until the caramel is at softball stage, approximately 240 degrees.
- Remove from heat and stir in vanilla. The caramel will bubble up, keep stirring.
- Pour caramel into a generously buttered jelly roll pan. Cool completely.
- Cut caramel into 1×2 inch squares with a sharp knife. (Or whatever size you prefer!)
- Cut wax paper or decorative foil into 3×5 inch pieces. Wrap caramel squares into wax paper or foil and twist ends. Or simply serve like shown below (but don’t keep unwrapped for too long or they will harden!)
This recipe makes about 150 caramels, so you’ll have plenty to gift to friends and fam, bring to the office, or save for yourself ;) Package these caramel treats into cellophane bags or holiday take out boxes for gifts. Check out the selection of Christmas baking supplies at your local craft store. OrientalTrading.com also has a great selection, like these 3-D Christmas Gift Boxes With a Bow. Too cute!
22 days until Christmas!0