Homemade caramel
I’ve written and rewritten this recipe so often that my notes are in shorthand now. Easy to translate though:
Ingredients:
1 cup butter
1 cup light corn syrup
2 cups sugar
1 can sweetened condensed milk
2 cups walnuts
1 teaspoon vanilla
The only trick is making sure you use a candy thermometer. Once the butter/corn syrup/sugar/condensed milk reaches 240 degrees, stir in your walnuts and vanilla. I turn it all out onto a wax paper covered jelly roll sheet (cookie pan with sides) and once it cools, I cut into pieces.
Man this is good stuff. Put it in a Christmas tin and you have a stocking stuffer delight. (If you don’t have Christmas tins, wrap the pieces in wax paper individually, and give the ends a quick twist, and you have made your own wrapped caramels.
It’s Christmas Eve and there’s time for a quick batch if you’re planning on being up late (very late in Atlanta and I’m getting ready to tuck into bed).
Having said that - I probably need to cook up an item or two for my Christmas dinner tomorrow night.
Oh well, Merry Christmas to all and to all a good night…whenever that may be!
