Ahhh heck, why not post another SWEET treat to make!? In the last minute flurry of putting together gifties for everyone, why not don your apron and whip out your pot and candy thermometer!? You won't be sorry - trust me! I keep telling myself, as I give a little pinch to my "muffin top" waist, no more cookies, cake or candies! But hey, I will be the FIRST to admit that I love indulging with the season's finest sweet treats and will search that See's candy box for that Bordeaux with my name written all over it. Give this little recipe a whirl and hopefully there will be enough left of these tender bites to give out. I also want to thank Sharon at Red Geranium Cottage for sharing this recipe last year! It is the bomb!
Now get busy!!!
2 cups sugar
1/2 cup butter
2 cups heavy whipping cream
3/4 cup light corn syrup
Butter the bottom and sides of a glass 8 inch square (2 quart) baking dish. Note: I used a rectangular Pyrex dish that was a bit larger and it worked.
In a heavy 3 quart saucepan, heat all ingredients to boiling over medium heat and stir constantly. It will take a bit of time for the mixture to come to boil but don't walk away - keep stirring. Now when it comes to a rolling boil, boil for 35 minutes - and it is spot on with the time. Stir frequently when it reaches the rolling boil. When the candy thermometer reaches 245 degrees F immediately spread the caramel mixture into your buttered dish. Cool completely - about 2 hours. I cover my caramel with plastic wrap and put in the fridge overnight to harden. Before cutting, let it sit out in your kitchen for an hour to soften up enough to cut nicely. Cut into 1 inch squares and wrap individually with wax paper.
For gifts, simply add the caramels into a sweet container and maybe tie on some ornaments with a little ribbon.I found these pitchers at Marshall's for 2.99 this year. They are super cute to give filled with all sorts of goodies.
Now get busy!!!