
I've been making this caramel recipe for ages and it is the recipe that always works, provided that you are patient. The original recipe for Caramel Turtles comes from the book Christmas Recipes from the Lion House by Gloria W.
Rytting. It's
long out of print and I've made enough modifications to the recipe that I can post it without fear of the copyright police.
Natalie's Fatty
Snax Caramels
2 cups of sugar
2 cups of light corn syrup
2 cups of HEAVY whipping cream
1/4 teaspoon salt
3/4 cup warmed evaporated milk
6 tablespoons salted butter at room temperature
(Note: If you use unsalted butter, increase the salt to 1/2 tsp)
Butter or Pam an 8 by 8 glass pan. Take a paper towel and spread the oil all over the bottom and sides of the pan. Set this aside.
In a large sauce pan , mix the sugar, corn syrup, cream and salt. Clip on a candy thermometer. With a wooden spoon, stir frequently but not constantly.
(Don't use anything but a wooden spoon, I once melted a spatula in my caramel and had to throw the caramel and the spatula out)
Bring to a boil and cook to 224 degrees on medium heat. At 224 degrees, slowly add the evaporated milk and the butter. This will drop the temperature. Let the temperature come up slowly on medium heat. (This is the patience part. It will take some time. If you turn the heat up, the caramel will burn and you'll have burned bits in your caramel. So resist the temptation.) Stirring frequently but not constantly, let the temperature come up to 235 degrees. At 235 pour the caramel into the prepared pan. Place the pan on a rack and let it cool for several hours.
Cut the caramel into squares and wrap in waxed paper. Enjoy! Keeps for a couple of weeks, longer in the freezer.
Note: The temperatures are modified for Salt Lake City's altitude-around 5,000 feet. You may need to
modify the temperatures if you are at a higher or lower altitude. The pouring temperatures make a nice soft caramel. If you want a harder caramel for chocolate dipping, you may want to cook the caramel to the softball stage-238 degrees at 5,000 feet or 247 degrees at sea level.
Happy
Munchings!