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“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!”

Judi Towner, Towanda, PA
Recipe by Gooseberry Patch

Gallery

Credit: Oxmoor House

Recipe Summary test

Yield:
Makes about 2 1/2 pounds
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Gooseberry Patch Very Merry Christmas Cookbook

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