Caramel

The holiday season officially starts when I make my first batch of caramel. For as long as I can remember, Dad making homemade caramel and Jule Kage marked the start of the holidays. I continued the caramel traditional through college and adulthood. I remember making a batch on the crummy electric stove in my college dorm with a cheap candy thermometer. Despite cooking much longer than I thought it should, a housemate christened that batch "amoeba caramel" for its tendency to pool instead of hold a nice square shape when cut into bite sized pieces.

Some years I only made one batch; last year I made 8. Most years, I also bake a few cookies and make some fudge and nut brittle. I have not made Jule Kage recently because D is not really a fan of candied fruit in his bread.

For the next few weeks, my kitchen will go into caramel production mode. I'll start a batch every few days, and wrap many bite sized pieces every day until Christmas. So, if you wonder why I'm not knitting, it's because I'm up to my elbows in this:

Ingredients
2 cups sugar
1 cup light brown sugar, packed
1 cup light corn syrup
1 cup butter
1 cup cream (I usually use heavy, but light works, too)
1 cup milk
4 teaspoons vanilla extract

Directions (the numbers refer to the photos below--as always click for big)
1. Put everything except vanilla into a heavy bottomed 3 quart saucepan.
2. Stir over med-low heat until the butter melts and sugars dissolve.
3. Clamp on candy thermometer.
4-6. Cook over medium heat, stirring occasionally, until syrup reaches 240 degrees. Stir constantly until caramel reaches 246-248. Let rest for 2 minutes. Beat in vanilla. Enjoy watching the consistency and color changes as the caramel cooks.
7. Pour into buttered 9 x 13 pan to cool overnight.
8. Turn caramel onto cutting board and chop into bite-sized pieces. Wrap in plastic wrap or waxed paper. Give to all your friends.

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Comments

[chris]

Oh My. That is just too tempting - I'm off to buy a candy thermometer today - caramel is such a favorite of mine and I never even thought it would be something I could make - thanks for sharing that!!!

[claudia]

I'll basically do anything for a few of those delicious caramelly morsels. Name your price.

[Aubrey]

Yeah, Claudia... But I have stuff to trade. hehehe

Rosemary, thanks for the recipe to add to my candy arsenal. I actually collect candy recipes, and make boxes for my neighbors and Bob's staff every year. (I just can't give them soap anymore, for some reason.) This is my last week of heavy production for a bit, and I'm looking forward to using the kitchen for it's more intended purpose. In fact, there is some 17 pounds of various chocolate coveratures staring at me from the pantry. Hugs.

[Beth S.]

Homemade caramel???? You are a woman after my own heart. That is a first-rate tradition, right up there with my mom's bourbon ball recipe (which could probably take down an elephant, considering how I need a nap after just three or four of them.)

[Jocelyne]

I'm coming from Claudia's blog! Thanks for the recipe, and Merry Christmas!