This is always one of my favorite days of the year!
Making caramels and toffee with two of my favorite people on the planet, Jen and my cousin Emily. This year, Kelly joined us, too…she is also a favorite!
We always start with lunch, which is always long overdue, then laugh till we cry, and all the while starting our caramel-making process.
Everyone puts their own spin on the toppings. Emily uses sea salt on her batch and Jen puts salt on half. I choose no salt at all. I think they are just perfect as they are…melt-in-your-mouth goodness.
Without these utensils, it would be so very hard to make caramels or my famous toffee…which I will share with you shortly!
If you need to get some of these fantastic kitchen utensils, you must contact my friend Jessica Chastik.
To-Die-For CaramelsCourse: RecipesCuisine: dessert
1 cup butter or margarine
1 pound (2 1/4 cups) brown sugar
Dash of salt
1 cup light corn syrup
1 (15 ounce) can sweetened
1 tsp vanilla
- Melt butter in heavy 3-quart sauce pan.
- Add brown sugar and salt, stir until thoroughly combined.
- Stir in corn syrup, mix well.
- Gradually add milk, stirring constantly.
- Cook and stir over medium heat until candy reaches firm ball stage (245 degrees), about 12 to 15 minutes.
- Remove from heat, stir in vanilla.
- Pour into buttered 9×9 pan.
- Cool and cut squares. Makes 80 squares.