18 November 2010

Christmas Carmel

I got this wonderful carmel recipe from my friend out in Cali. It is so tastey as just plain buttery carmel, but if you are in the mood for something just a little different, swap out the vanilla extract and use some orange instead, or maybe some peppermint. It is just as tastey! I PROMSIE!

1 cup of real butter
1 cup of sugar
1 cup of dark Karo Syrup

Combine in a heavy sauce pan over medium heat and bring to a rolling boil for 3-4 minutes.

Remove from the heat and add

1 can of Sweetend and Condensed milk.

Return to heat and bring back to a boil. Keep at a rolling boil while stirring for 11 minutes or until mixture reaches 25o with a candy thermometer.

Remove from heat and stir in 1 teaspoon of the extract of choice. I like vanilla, peppermint or orange. Pour mixture into a well buttered 8x8 baking pan and allow to cool over night. Do not place in refrigerator to cool.

When cool, divide into 1" cubes and wrap in waxed paper to store.