Welcome to Day #4 of Christmas Week, a multi-blogger event co-hosted by Kim of Cravings of a Lunatic and Jen from Juanita’s Cocina! Each day we will be celebrating the holidays with a different set of Christmas-themed treats, as well as a fabulous Christmas giveaway. We hope you enjoy this fabulous event. Tune in each day starting today, Monday, December 9th and ending Saturday, December 14th.
I took yesterday off from Christmas Week, but it was still going on! There is a great giveaway you should go enter….after you check out what is going on today! What are some of your favorite treats to have around the holidays? I am all for the little things, small pieces of candy or little cookies, so I can try a few different things. Fudge and caramels are pretty much my 2 biggest downfalls. I shared my all time favorite fudge recipe last year. I also have a fun new fudge recipe coming tomorrow. So today, I made caramels.
There really is nothing like homemade caramels. I use the store bought ones all the time when baking, but if I am going to eat them by themselves, homemade is the way to go! It is probably easier than you think too. Candy can be kind of intimidating, but if you just relax and follow the directions you should be fine. Having a good/accurate thermometer is important. Mine is not very good at all, so I always have to calibrate it first. That is much easier than it sounds, trust me!! Thing boil at about 212 degrees F. So, note on your thermometer what temp it actually starts to boil. For me, that was about 205 degrees, 7 degrees different. My recipe says to cook until 245 degrees, so I just subtract 7 degrees, and cook until 238. There is a little math involved, but trust me, it is easier than you think it will be!
Homemade Caramels (12 Days of Giveaways) #ChristmasWeek
Classic homemade caramels
Ingredients
- 2 cups sugar
- 1/2 cup butter
- 2 cups heavy cream
- 3/4 cup light corn syrup
Instructions
- Grease or line an 8 inch baking dish with parchment paper.
- Combine all ingredients in a large saucepan over medium heat. Stir constantly until mixture reaches 245 degrees on a candy thermometer. If you don't have a thermometer; test in a cup of cold water. Drop a small amount into water, and shape into a ball. Once it holds is shape until pressed, it is done.
- Pour into prepared baking dish, and allow to cool completely.
- Cut into 1 inch squares, and wrap individual in plastic wrap, foil, or wax paper.
Notes
Recipe from Betty Crocker The New Cookbook
Nutrition Information
Yield
64Serving Size
1Amount Per ServingCalories 74Total Fat 4gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 1gCholesterol 12mgSodium 16mgCarbohydrates 10gFiber 0gSugar 10gProtein 0g
- Weekly Meal Plan Week 261 - July 11, 2020
- Frose Recipe - July 10, 2020
- Instant Pot Corn on the Cob - July 8, 2020
Beth C. says
Bread pudding!
Olivia Reese says
My grandson favorite Mac & cheese
Lisa {AuthenticSuburbanGourmet} says
These caramels look like they would simply melt in your mouth and I would have a hard time eating just one!
Erin M. says
I would make bread pudding.
Toneria M says
I would make a Berry cobbler…yum!
april yedinak says
I would make this recipe I have been wanting to try for chicken spaghetti casserole.
Danielle Royalegacy says
I would make lasagna
Wehaf says
I would make my mom’s celery and cream chicken recipe.
JJ Caraway says
Brocolli, rice, shrimp casserole
Ken R says
macaroni ‘n cheese!
Stephanie C. says
I would make either a baked spaghetti or maybe stuffed cannoli….
Katie Blankenship says
I think I would make a big pot roast.
Annette says
I’d cook a chicken basted with balsamic vinegar.
Melinda Stephens says
I’d make a roast lamb.
Tina W says
Roasted Brussel sprouts. I can’t get enough of them lately.