Hostesscaramels Recipes
HOSTESS CARAMELS
My mom made this candy every year since way before I ever thought of being born. Now I make it so I can keep her with me now that she's gone. Takes a little patience but it's worth it.
Provided by Keolani
Categories Candy
Time 1h
Yield 60 serving(s)
Number Of Ingredients 6
Steps:
- Combine sugar, butter, corn syrup, and evaporated milk it a large heavy bottomed saucepan.
- Cook and stir on medium heat to firm ball stage.
- Remove from heat and stir in vanilla and nuts.
- Pour into a well buttered 9x13 pan.
- When cool, cut into bite-sized pieces and individually wrap (I use squares of waxed paper and twist the ends.).
- These are also good dipped in chocolate.
- 60.
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- Line a 9x13'' pan or jelly roll pan with parchment paper. (If you don't have parchment paper you can generously butter the pan.) Either size pan will work--9x13'' will yield thicker caramels.
- Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat. Stir over medium heat until mixture begins to boil, about 5-10 minutes.
- Gradually add the evaporated milk, one can at a time, taking about 12-15 minutes PER CAN to slowly add it, while stirring constantly. You want to make sure the mixture maintains a constant boil, otherwise your caramels can curdle.
- Stir the mixture constantly, scraping the sides occasionally until it reaches a firm ball stage (about 240-245 degrees F on a candy thermometer). It takes patience and time, but it's sooo worth it! (Also, I don't really trust or rely on a candy thermometer--I like to test it the old fashioned way. Drop a spoonful of hot caramel sauce into a cup of ice water and mold it with your fingers into a ball. When ready it will feel pretty firm and pliable, but still slightly sticky.)
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- Once simmering, continue at a constant simmer, stirring constantly until caramel reaches the softball stage of 235 and 245 F, with higher elevations using the lower temperature range, and lower elevations using the upper end of the range.
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