Vanilla Caramels

Vanilla caramels are my yearly go-to homemade gift. I frequently double this recipe and make enough caramels that I gave gift them generously to all my friends, neighbors and family.

This recipe is very easy to do but I must recommend two pieces of special equipment to make things go especially smoothly. Invest in a candy thermometer and a 9 by 13 inch silicone pan. The thermometer will make sure that you candy gets to the correct temperature- we want a soft caramel, smooth and melting, not hard and chewy or stiff and brittle. The silicone pan will make certain than you can get your candy out of your pan (plus you can use the pan for marshmallows as well!).

Try these out for an impressive yet simple to make holiday gift this year; your friends and family with love you for it!

Ingredients:

2 cups granulated sugar

1 cup brown sugar

1 cup butter

1 cup whole milk

1 cup heavy cream

1 cup light corn syrup

1 teaspoon vanilla extract

1 1/2 pounds milk or dark chocolate melts, melted

Flaked salt, if desired

Method:

Butter a 9 y 13 inch silicon pan. Set aside.

Combine all ingredients except for the vanilla in a heavy-bottomed 4 quart saucepan. Cook over medium heat, stirring occasionally, until the butter mets and the mixture comes to a boil- about 15 to 20 minutes.

Let the mixture continue to boil until it reads 244 degrees F with a candy thermometer.

Remove from heat and stir in the vanilla; the mixture will bubble violently. Pour the caramel into the silicone pan and cool completely.

Cut the caramels into 1/2 squares. Dip them in the melted milk or dark chocolate melts and put them on parchment paper to harden. While still melted, sprinkle salt onto the caramels, if desired.

Comments

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar. My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together. I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 ...

Samosas with Yogurt Sauce

I love exploring many kinds of cuisine in my kitchen because I can control the spice level, and in the case of this recipe, the use of cilantro. Cilantro lovers out there- sub it info the parsley here. I have the gene that makes cilantro taste like soap, which limits my ability to enjoy some dishes in restaurants, but is easily rectified in my own kitchen. I hope you enjoy! Ingredients: 3 russet potatoes 2 cloves garlic, minced 1 bunch fresh parsley, chopped 2 teaspoons curry powder 5 ounces peas Six 8 inch flour tortillas 4 ounces Greek yogurt Oil, salt, pepper, vinegar 4 tablespoons butter Method: Preheat oven to 425 degrees F. Lightly oil a rimmed baking sheet. Scrub potatoes and cut into 1⁄2-inch pieces. Place in a large saucepan with a generous pinch of salt and enough water to cover by 1 inch. Cover and bring to a boil over high; uncover and cook until tenderDrain potatoes and transfer to a bowl. Heat 2 tablespoons oil in reserved saucepan over medium. Add chopped garl...

Almond Christmas Cookies

I have taken quite a long hiatus from this blog- we have been building the barn and bought my two horses, Cowboy and Sven home, and I have passed all my doctoral comps and orals (for my musical arts in vocal performance degree- I am not going to be a medical doctor).... It is my favorite time of the year- that narrow slice between Thanksgiving and Christmas. As a singer, teacher, and student, it is an incredibly busy time of year, but I love making time in the kitchen. Happily, these almond cookies are very easy to make, and even easier to clean up after. And almond is my favorite flavor for a sweet treat, especially paired with a sweet vanilla glaze. Enjoy! Ingredients: Cookies: 8 tablespoons softened butter 3 large eggs, room temp 2 1/4 all-purpose flour 2 teaspoons baking powder 1/2 cup granulated sugar 1/2 teaspoon salt 2 teaspoons almond extract Glaze: 1 1/3 cup powdered sugar 3 tablespoons whole milk 1/2 teaspoon vanilla extract 2 tablespoons nonpareils Method: Cream togethe...

Watership Down Kitchen

Search This Blog