Tuesday, November 1

G-F Goof-Proof Caramel Candy

 Easy 15 minute goof-proof caramel candy recipe that can stand on it's own against the priciest competitors.  And It's GF!

Recipe reposted FIVE years running and here it is again for the holidays.  It's a mainstay.  On my fourth batch already this season.  




Most homemade candy is naturally gluten free or could be made that way very easily, so that must be why I have only a few candy recipes on my blog--although I eat a lot of it!

Reality Bite: These caramels are equally delicious and successful when honey is substituted for the corn syrup! I KNOW! WOW!!!!! Happy Holidays

I'm particularly grateful for this goof-proof recipe developed by my aunt and niece.   They worked Aunt Betty's recipe over and over until it was perfect. This year I forgot to add the last half-can of milk before I poured.  And yet everybody still loved them. Recipe is wonderfully forgiving.  


PREPARATION:


Buttter a large buttered jelly roll pan (19 x 10)
2 cans sweetened condensed milk (opened and set aside)

2 cups white corn syrup
1 cup butter (2 sticks)
4 cups sugar (corrected from last year)

Melt all syrup, sugar and butter together in a heavy saucepan until the mixture comes to a boil.  Set the burner at about medium heat.  If the mixture boils too vigorously, turn it down.  If it barely simmers, turn it up.   Aim for a nice soft lazy boil.   

Add 1/2 of a can of the sweetened condensed milk and stir until it reboils. Start timing for 5 minutes, stirring all the while.

When the timer goes off, slowly add the second half of the can while still stirring and resuming the boil. Time for another five minutes.

Add the first half of the second can and time for a third 5 minutes. When you have stirred for a full fifteen minutes, and the carmel has reached a good color, pull off the heat and add the final half can of sweetened condensed milk and 1 tsp. vanilla (optional).

Pour immediately  and cool. Cut and wrap in wax paper. Keep in the fridge to avoid crystalizing.

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