The best way to spread Christmas cheer is not by singing loud for all to hear; but rather, making caramels for those you hold dear! Oh Buddy the Elf, the things you get wrong. It is my tradition with myself to make my Grandma’s caramels every year. It is a tradition with myself because it usually happens every year sometime between the hours of 11pm-1am on a weeknight. I just can’t find anyone else with my same priorities during those hours. This recipe makes a ton of caramels! I usually make them for my yearly Christmas “neighbor gifts”. The term neighbor gifts is actually a lie. I really should give some to my actual neighbor. All I currently know about my actual neighbor is that he/she watches a lot of sci-fi movies during the early afternoon. Note: If you are my neighbor and you read my blog this is not a backdoor complaint. The Battle of Endor sound effects totally set the tone for photographing pictures of candy. While we are bringing up lies, I should mention that the original recipe my Grandma has always used to make caramels is from an old church cookbook. I found the recipe in the cookbook a number of years back and saw that it was submitted by a woman named Elda Peck. So wherever you are Elda Peck, your buttery and soft caramels are enjoyed by all year after year!
Soft, buttery and perfect. Our family's tried and true recipe!
- 4 cups sugar
- 2 sticks butter
- 2 cups white corn syrup
- 1 teaspoon Kosher salt
- 2 12oz. cans evaporated milk
- Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat. Once the mixture comes to a boil, add the evaporated milk a little at a time, taking 15 minutes per can and stirring constantly. A labor of love indeed. Once all the milk is added use a candy thermometer and bring the mixture to 238F and not a touch hotter! Even 2 degrees hotter will make them chewy instead of soft. Pour into a parchment lined 13x9 pan and cool completely. Cut and serve. Enjoy!