Soft Caramels

Rating: 5 stars

Prep Time: Long (but worth it)

I make caramels once a year... when I visit my parents' house. I LOVE soft caramels and literally would eat the entire pan in about two sittings if I made them at home! This is my favorite recipe, honed and perfected over the last several Christmas seasons. It is labor-intensive in that it involves a considerable deal of time hanging out at the stove, but it's not difficult. If you follow the directions exactly, you will get PERFECT caramels every time!

1 3/4 c sugar

1 c firmly packed brown sugar

1 c butter

1/2 c milk

1 1/2 c cream

1 c light corn syrup (3/4 c water, 2 c sugar, 1/4 t cream of tartar - boil and simmer to soft ball stage, yield 1 1/2 c)

1 t vanilla

Dash of salt

Butter 9 x 13 pan, set aside. In large saucepan or cooking pot (you really want a 4-5 quart pot because it will boil very high), combine sugars, corn syrup, butter, and salt and heat on medium. When ingredients are melted, add 1/2 cup cream. Bring to a boil (over medium heat), stirring frequently. Slowly stir in remaining cream and milk without disrupting boil—you want to pour it in a slow drizzle so that your caramel keeps boiling the whole time (it will not be boiling much by the end, though—it will need to heat back up). Bring back to a boil and cook, stirring frequently, until 242 degrees F (or soft ball stage, but for caramels I do recommend a thermometer—they can be pretty picky). Remove from heat, add vanilla, and pour into prepared pan. Do not scrape the sides of your pot—just let the caramel pour into the pan. The stuff on the sides has been cooked at a higher heat than the rest, and if you scrape it into your pan you will end up with chunks of caramel that has gone grainy. (I like to pour out my pot, give it about 10 minutes, and then get a spoon and eat the stuff off the sides!) To speed cooling, put pan in fridge. It takes several hours for your caramels to cool completely. Cut into squares and wrap in buttered wax paper... or, if you're like my family, skip the waxed paper and just eat them straight out of the pan all week!