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a few months ago, i was cuh-raving me some candy.
{i was still pregnant then, remember…?}
and after i made homemade twix i had a cousin send me a recipe for this caramel.
it was the ONLY thing the twix were missing.
in her email she called herself a “caramel snob” because she has to use homemade caramel for everything… instead of the kraft kind you have to unwrap…
i have to agree, the homemade stuff is roughly a million.5 times better…
and i was so afraid it would be hard or something…
hint: it’s not. it’s actually embarrassingly easy.
so we dipped apples, and pretzels… then made more candy bars.
{that we’ll post tomorrow…}
this was our stay-in date night on saturday while we had a back to the future marathon.
true love i tell you.
homemade caramel
from my rad cousin deb
1 c butter
1 cup corn syrup
1 can sweetened condensed milkmix all these things together
over low heat in a sauce pan type productadd:
1 c white sugar
1 cup brown sugarcook until soft rolling boil- if you have a cooking thermometer you
want it to be about 240 degrees. that will make it soft, not pull-your-teeth-out-taffy style. you can also do the cold water test too to make sure it stays in a ball after you put it in ice cold (but no ice) water and clump it together. you can cook it a little longer if you like your caramel a little stickier.
