Que Bueno! These turned out fantastic! My first time making caramels and this recipe was easy! If you don't have a candy thermometer, you can still make this. Just look at the color and consistency of the caramel, you'll know when it's done. My candy thermometer read around 240 - 245 degrees F and I stopped cooking. By the way, I'm at around 9000' as well and no changes for high altitude.
Nana’s Christmas Caramels
“There was a special time of excitement and anticipation in our house back in the 1950s when our grandmother made Christmas candy. It would be a cold, snowy day and my brothers and I were thrilled with these yummy caramels. We could always count on getting them in our Christmas stockings!”
- 1 cup butter
- 1 cup milk
- 1 cup whipping cream
- 2 cups granulated sugar
- 1 cup brown sugar, packed
- 1 cup light corn syrup
- 1 teaspoon vanilla extract
- Melt butter in Dutch oven; use a brush and some of the melted butter to grease a heavy-duty foil-lined 9"x9" pan; set aside.
- Add milk and next 4 ingredients to Dutch oven. Cook, stirring constantly, over medium high heat 35 to 38 minutes until mixture reaches firm-ball stage (250 degrees). Remove from heat and stir in vanilla. Quickly pour caramel into prepared pan. Let stand at room temperature or in the refrigerator until firm.
- Lift out caramel and invert onto a cutting board; remove foil. Cut into 1"x1" squares; wrap each square with wax paper and twist ends.
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