Yes. I DID just post four photos of the same exact thing. I am just delighting in the memory of these gorgeous bits of caramel heaven-a long DISTANT memory.
Here it is, if you dare tempt yourself.
1 cup butter
1-16 oz. package of brown sugar (2-1/4 cups packed)
1-14 oz. can sweetened condensed milk
1 cup light corn syrup
1 tsp. vanilla
In a saucepan melt butter over low heat. Add brown sugar, milk and corn syrup. Mix well. Cook over medium-high heat until mixture boils and then clip a candy thermometer to the pan and continue boiling, stirring frequently, until the temperature reaches 248 degrees (firm-ball stage). This takes about 15-20 minutes.
Remove the saucepan from heat and add vanilla.
Grease an 8x8 inch pan that is foil lined and pour the caramel in to cool.
Once cooled, with a buttered knife or buttered kitchen scissors, cut into pieces. When I did this-it was an ABSOLUTE pain in my side because I tried cutting it without it having been cooled thoroughly. Don't make my mistake. PLEASE. Your head will thank me!
Meanwhile, put about 2 cups dark chocolate chips in a double broiler and add about a teaspoon of shortning. Stir until chocolate is melted then start dipping your caramels in it. Place on wax paper to cool.
Once cool you can decorate it by putting the leftover chocolate in a ziploc baggie and cutting off the tip. Then squeeze the chocolate out and make stripes, designs or WHATEVER.
Need I even MENTION these make great gifts?!?
3 comments:
Thanks for posting this recipe! I hope to try it for the holidays!
I did not, SJ SIMON. I do hope you are not living in Switzerland because it would be tragic indeed not to make and taste these sweets!
Oh girl, why don't I check your food blog more often???? These would have made awesome Christmas gifts for teachers and such...maybe I'll have to make a batch for St. Valentine's day!!! They look SO YUMMY!!!!
Blessings-Andie
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