Grandma's Caramels

By now you've probably looked at the English Toffee recipe - well this is another one of my Grandma's amazing candy recipes.

These caramels are creamy and smooth and delicious. Plus, this recipe makes a ton, so you don't feel bad about sharing.

Ingredients:

2 cups sugar

2 cups light corn syrup

dash of salt

1/2 can evaporated milk (about 3/4 cup plus 1/8 cup)

3 cups whipping cream

1 tsp vanilla

Put the sugar, corn syrup and salt in a large pan. Bring to a boil and simmer for 10 to 15 minutes.

Meanwhile, in a smaller pan scald together the milk, cream, and vanilla.

Once the sugar mixture has boiled for 10 to 15 minutes, very slowly stir the milk mixture into the sugar mixture while it is cooking. Watch closely (and stir quickly) so that it doesn't boil over while pouring it in.

Continue to stir and cook on medium heat until the caramel mixture gets to 235 degrees. This will take a very long time.

So long, in fact, that I got out my Kindle and read while I stirred. The color of the caramels darkened, so I began to think that I was almost done.

But, no.

Still had to stir.

Seriously, this will take over 30 minutes. But be patient and don't increase the heat or you may burn your caramels. Just keep stirring and know that eventually it will get to the correct temperature.

Oh...see...look!

Now it is at the correct temperature - 235!

Pour the caramel into a greased 9x13 glass dish.

Cool completely (overnight works well) and then cut into small squares or rectangles. I usually cut mine into 3/4 inch x 1/2 inch rectangles.

Wrap squares in wax paper, twisting the ends, and now you're ready to go!

English Toffee

This recipe has been in my family for generations - my grandma learned it from her mother, then passed it on to my mother who passed it on to me.

This is one of my staple recipes during the holidays...it's just not Christmas without homemade English Toffee.

Ingredients:

1 pound butter (yep, that's 4 cubes - don't use margarine)

2 1/2 cups sugar

1/4 cup white corn syrup

1/2 cup water

2 large hershey bars

1 cup chopped walnuts (optional)

Mix butter, sugar, water, and corn syrup together in a 6 quart heavy duty pan. Turn the burner on to medium heat, and stir to combine.

You will have to cook this for a while, so put that candy thermometer in a move on to the chocolate bars.

You can use symphony bars, but I prefer the Hershey - make sure and get the kind without nuts.

Use a cheese grater, and grate one chocolate bar into the bottom of a 12 x 14 pan. If you like nuts, put half of them on top of the grated chocolate.

If you have a salad shooter, it really helps speed this process up - unfortunately, I do not so I had to do it the old fashioned hand grater way.

Take the other candy bar and grate it into a bowl - you will use it later.

Now check on your candy - you should have checked on it a couple of times while preparing the chocolate.

It should be boiling and you will need to stir it to make sure it isn't burning on the bottom.

As it gets closer to being done, the color will change to a golden brown.

Watch closely until your candy gets to hard crack stage - 285 degrees.

Immediately remove from heat.

Pour candy over the top of the chocolate. Make sure that it is evenly spread.

Sprinkle remaining chocolate (and nuts if desired) on top of the toffee. Use a spoon - if you use your hand, the chocolate will melt all over you!

Let the chocolate melt, and then place the toffee in the fridge to cool.

Once it has cooled completely (at least 2 hours) - break into small bite size pieces.

Can you see that yummy toffee center surrounded by chocolate? Mmmm, Mmmmm!

You can put this in small baggies as gifts, but remember to keep some out for you and your family. Believe me, you will want to eat some of this!