A Christmas we have each year is I attempt to make Caramels. I say attempt, because I’ve never gotten them right. They’re either too runny, too hard, stuck to the paper, stuck to the foil, etc. Actually, I’ve gotten them right once…Zed and I’s first Christmas together. I call it beginners luck
I was determined to get them right this year and after the second batch, I did. Below is my recipe for Caramels if you dare to brave them. May the odds ever be in your favor.
• 1½ sticks butter (12 tablespoons)
• ½ cup sugar
• 3 tablespoons maple syrup
• 14 oz sweetened condensed milk
1 In a medium sauce pan combine butter and sugar and stir over medium heat until melted. Reduce to low heat, because without fail this is when a kid will need a diaper change or a peanut butter chocolate sandwich made. Stir in maple syrup and condensed milk.
2 Bring to a rolling boil for 1 minute and then decrease to medium low heat for 10 minutes, when mixture achieves deep golden color, stirring constantly (not vigorously).
3 Pour caramel into a foil 8×8 inch pan, pray they’re cooked enough, and allow to cool completely. I leave it out on the counter for about 10 minutes and then use the refrigerator to cool completely.
4 When completely cooled, cut into squares, I like to use our pizza cutter, and wrap in Saran Wrap.
Good luck! When in doubt under do them. If they don’t set up, stick it back in the sauce pan for a couple more minutes and repeat steps 3-4.