It has helped me make any kind of candy..........
Especially this buttery caramel that I make
The recipe is at the end of this post.
All you need to make wonderful candy is a great recipe,
a great candy thermometer and a great deal of patience.
When making candy, cook at a medium heat and allow the temperature
to rise slowly.........which takes a good amount of time........
and then, all of the sudden it will rise to the right
degree that is required.
For these candies........I prepare jelly roll sheet pan......slightly
coated with butter. I pour the hot caramel onto the
pan and allow to cool.
and then slice the candies into bite size pieces.
If I give these candies as gifts, I wrap each piece in parchment paper or plastic wrap
and place in a decorative tin.
The ones I make for my family, I just place on buttered strips
of wax paper and place each strip on top of each other into
a tupperware container. And then place on the lid.
These get eaten quickly here, so they stay wonderfully
soft in the container.
Here is the recipe:
2 sticks butter
2 1/4 cups packed light brown sugar
Dash of salt
1 cup light corn syrup
one 14-ounce can sweetened condensed milk
1 1/2 tsps. vanilla
Butter a 9X9X 2 inch pan and set aside.
In a heavy saucepan over medium heat, melt the butter and stir in sugar and salt. Pour in the corn syrup, mixing well with a whisk. Slowly pour in the sweetened condensed milk, stirring constantly to blend.
Using a candy thermometer, cook the mixture to 245 F. stirring occasionally.........the mixture will be very bubbly. Remove from heat and add vanilla, then pour into prepared pan Let the candy cool completely before cutting into 1 inch squares. Wrap each square in plastic wrap and store in airtight container.