candy making.

I got this recipe out of Paula Deen’s cook book called “The Lady & Sons: Just Desserts”. I’ve made her English Toffee but thought I’d try the Creamy Caramels. It’s easy to make but it takes a lot of patience to make. Which I don’t have when it comes to cooking, so I shouldn’t of tried to make it ’cause I got aggravated haha. But they turned out good anyways (:


Here’s some pics and the recipe.

  • 1 cup (2 sticks) butter
  • 2 1/4 cups packed light brown sugar
  • 1/8 teaspoon slat
  • 1 cup white Karo syrup
  • 1 – 14 ounce can sweetened condense milk
  • 1 teaspoon pure vanilla extract
Butter a 9×2 inch square pan.
In a heavy saucepan over medium heat, melt butter; stir in sugar and salt with a wooden spoon. Stir in syrup, followed by condensed milk. Using a candy thermometer, cook mixture to 245 degrees fahrenheit, stirring constantly. Remove from heart and stir in vanilla. Pour into prepared pan. While candy is cooling, cut waxed paper in rectangular pieces. When candy is cooled you’re ready to go! When cold, cut into candy-sized pieces (scissors may be easier to use than a knife) and wrap individually.


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