My mom has always been the kind of person who likes to try a lot of different things. And holidays were no exception -- she played and created and experimented with the decorations, menu, etc. But two things I could always count on were Ginger Snap cookies and homemade caramels.
I remember when she would crank out cookie sheets full of the delicious caramels. And then it was my job to cut them into rectangles, cut the wax paper into little rectangles, and wrap each one individually. I have many memories of sitting on the couch, watching tv, with a pan of caramels in my lap, wrapping away. It was tedious and honestly I did not love doing it because it took so long!
This year, with nostalgia being an ever present friend, I decided to make mom's caramels for the first time.
The recipe comes from a family cookbook, compiled by "The Andersen Women". It features recipes of my grandma, great-grandma, great-aunts, and more. The caramel recipe isn't attributed to any person in particular, but it has been used and loved by many Andersen women. :)
Here is what the recipe looks like in the book (with my notes). Just the basics and not a whole lot of direction.
Let me fill in the gaps and share my little process.
Get started by preparing your pan. I used large cookie sheets, but a cake/casserole pan works too. Butter your pan, or better yet, line it with parchment paper. Make creases in the parchment paper so that it fits to the shape of your pan.
Step 1: add to a large pot 2 cups sugar, 1 cup dark Karo syrup, 1 stick of butter, and 1 cup heavy cream
Step 2: Add a candy thermometer, and heat to boiling. Watch that temperature closely and stir often.
Step 3: When your candy thermometer reaches 232 degrees, add 1 cup heavy cream.
Step 4: Continue cooking until the temperature reaches 238 degrees.* At that point turn off the heat and stir in 1 tsp vanilla.
Step 5: Working quickly, pour the caramel mixture into your prepared pan or cookie sheet. Let it set until room temperature.
*The recipe indicates that in Utah the caramel mixture should be cooked until 232 degrees. I have found, though, that I like to cook the caramel until 238 degrees. This could be a combination of factors -- a lower elevation in Nevada and a difference in candy thermometer readings. This is something you might have to play with to find just the right temperature
**I am skipping the pecan option but you are welcome to give it a try! Let me know how it goes!
Love my spoon holder! You can find it here.
After the caramels were cooled and set it was super easy to lift that parchment paper out of the pan and set it on my table for cutting. The measurement guides on the parchment paper also made it really easy to slice the caramels into mostly uniform sizes. I went for 1 inch x 2 inches because the caramels weren't very thick.
Then it's time to wrap in wax paper! This is the tedious part so put on some good music or a tv show to watch and get in the zone. Or, better yet, recruit your kids!
One batch of caramels produced approximately 100 caramels as well as a good assortment of scraps that were great for nibbling.
For friend & neighbor gifts this Christmas I prepared cute bags of Ginger Snaps and Caramels. Quite a sight to see them lined up on the table ready for packaging - I think we prepared 25 gift bags! But this kind of thing makes my heart so happy!
I hope that your caramel making experience is a success!
Here is a Download if you would like to save or print the recipe for your own binder or files!
