One of my families favorite Christmas candies is homemade caramels. Caramels are extremely easy to make but it takes time to wrap them.
The sweet treats make wonderful additions to cookie platters or place them in a holiday jar for a well received gift.
The only requirement for caramels, is to have a bright and sunny day. I know that sounds strange, but it helps set the caramels.
Directions and Ingredients:
15 oz Eagle Sweetened condensed Milk
2 lbs Brown Sugar
2 Cups White Corn Syrup
3/4 lb Butter
1/2 teaspoon Vanilla
Mix together in a large sauce pan. Cook over medium low heat, until the mixture reaches exactly 240 degrees on a candy thermometer. Pour in a buttered cake pan to cool. Cut into pieces and wrap with wax paper.
The caramels will stay on the soft side. Over a month’s time they will harden slightly. I store them in a covered jar or bowl. There is no need to refrigerate them.