Caramels

Twelve Days of Candy-Making — Day 5

Create memories your families and friends will savor for years to come

Caramels

(Jean Zwilling)

Photo by Sue Schulzetenberg

1 cup butter

2 cups brown sugar

1 cup light corn syrup

1 can sweetened condensed milk

Generously butter a 9 x 13 x 2 inches pan.

Mix all ingredients together in a heavy three-quart kettle. Bring the mixture to a boil — continuing to stir until well blended. When it comes to a rolling boil, lower the heat but keep the mixture boiling. It is not necessary to stir it continually — but it should be stirred frequently, at this point. (The temperature on the candy thermometer should remain at 245°F for about one-half hour.)

Remove from the heat and pour into the prepared pan. (Even if some of the caramel has become hard, spread that into the pan as well.) Cool overnight. Then, cut the caramels with a knife and wrap the individual pieces with wax paper.

“This caramel recipe is from Bonnie Schulzetenberg, a very dear friend of mine who attends St. Louis Parish in Paynesville. It’s really yummy as it is but you could also add nuts if you desire,” Jean relates. “I always pray that who ever looks at or eats the food that I have prepared will become closer to Jesus. This is true, of course, of all the cookies and other treats I make every Christmas.”