Classic Caramels

We've been making these caramels every year for at least 8 years.  My husband is the one who does all the stirring, and that is definitely the hardest part, because it requires quite a bit of stirring.  I LOVE these caramels.  I have a very unhealthy relationship with them.  I was kind of sad about the fact that we gave so many away- we might have to make another batch just for us.  :)  In years past, I've found myself to be short on corn syrup, so I've used up to 1/2 cup honey (in place of some of the corn syrup- so 1/2 cup honey, 1/2 cup corn syrup).  It' really yummy with that honey flavor, too.  This year, I just used all corn syrup. 

So, this is the last recipe I will share for my Christmas plates this year.  I did make one more thing- a Maraschino Cherry Cookie, but they really didn't taste like much, so that one will not be a repeat, and it's not worth posting here.  (Although they do look nice).  I did want to make some Peppermint-White Chocolate bark also, but all of the stores around here were out of white chocolate.

Merry Christmas, and do try these caramels sometime- they are simple, and SO GOOD!

Classic Caramels
adapted from Allrecipes.com

2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup (can use half honey)
1 cup evaporated milk
1 pint heavy whipping cream
1 cup salted butter
1 1/2 teaspoons vanilla extract

1.Grease a 9x13 inch pan. (Do NOT line with foil!)

2.In a large-size pot, over medium heat, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 235 degrees F, remove the pot from the heat.

3.Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the carmel into small squares and wrap them in wax paper for storage.

 

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