Caramels

Prep Time: 30 minutes
Cool Time: several hours
Dipping Time: 15 minutes per 20 candies

Grade: A+

Make Again: Yes

Recipe Source: CI Bulletin Board (Pennie)

This recipe was discussed quite a bit on the CI bulletin boards, so I tried it shortly after Christmas. However, my thermometer went goofy and now stops working when it gets higher than 200 degrees, so I had to guess when they were done. I guessed wrong and took them off too early. These caramels were extremly soft (but still delicious.) My nephews enjoyed eating them with a spoon while they were cooling. After cooled, they were still spreading out.

So, I put in the refridge and cut with a knife after they were more solid. They seemed to start to seep back together, so I put in the freezer. After frozen, I cut on original cut lines and separated, then refroze. These were still delicious when eaten out of the freezer - you just needed to let it warm up in your mouth and they were perfect.

However, I came up with a better idea, and that was to dip in melted chocolate, to contain the droopy caramels, and it worked great! I stuck a toothpick in the frozen caramel, dipped it in chocolate, swirled around to cover, used a 2nd toothpick to get rid of any excess and used it to push candy off of 1st toothpick, then swirled chocolate quickly into the tiny hole. Because the caramels were frozen, the chocolate cooled quickly and was not droopy.

I even tried sprinkling a few with sea salt, and this was especially delicious, but it was slowing me down, so I didn't keep up with that. I will do that in the future though. These are really pretty and very delicious. The process is a little time consuming, but fun, so I think I will do this for something other than cookies next Christmas.


CARAMELS

5 pounds


1 lb. butter
2 lbs. brown sugar
1/4 teaspoon salt
16 oz. Light Karo syrup
2 (15-oz.) cans Eagle Brand Sweetened condensed milk
1 tablespoon Vanilla extract

Melt butter in a heavy 6-quart pan. Add brown sugar and salt. Stir in corn syrup, mixing well. Gradually add milk, stirring constantly. Cook over a medium heat until it reaches the firm ball stage (245 degrees). Remove from heat, stir in vanilla. Pour into a well buttered 11” x 18” jellyroll pan. Cool, cut, and wrap in wax paper squares.

CHECK YOUR THERMOMETER before you start to make the caramels, by placing it in boiling water for a few minutes. It should register at 212 degrees, if it doesn’t then add or subtract accordingly.

Toffee (Marilyn's English Toffee)

Prep Time: 30 minutes
Cool Time: 6-8 hours

Grade: A

Make Again: Yes

Recipe Source: Cook's Illustrated Bulletin Board

I'm going to copy the recipe to here because I don't trust the CI bulletin board, and I don't want to lose this recipe. It is good!

My thermometer went crazy and stopped working so I had to eyeball it which was very scary, since I've never made candy before, let alone this recipe. Well, it worked OK, although I think I maybe should have let it get darker. I skipped the nuts on top but did put almonds in the middle.

I made a half recipe (which was good, since I ate the entire thing myself over less than a week). So, I'm not sure if my thicknesses were correct. But it all turned out OK.


MARILYN'S ENGLISH TOFFEE
English Toffee

1 lb unsalted butter
½ tea. table salt
2 cups granulated sugar
3 tbsp. water
1 cup slivered almonds (do not use sliced almonds)
12 oz. semi-sweet chocolate (chips are fine)
1½ -2 cups lightly toasted pecans (or walnuts), finely chopped

Melt ¾ of chocolate over hot water or in a microwave oven at half power for 2-3 minutes. When melted, stir in remaining chocolate and set aside. Line a large jelly roll or half-sheet pan with heavy-duty foil and butter the foil.

Melt the butter with the salt in a heavy 3 quart saucepan over medium heat. Slowly add the sugar, stirring constantly with a wooden spoon. Add the water about halfway through this process.

After all the sugar is added, begin testing the mixture to see if the sugar is dissolved. Place a drop of mixture on wax paper; allow it to cool and rub it between your fingers to make sure it doesn’t feel grainy. If it does, continue to cook and test again. The mixture will probably be boiling at this point.

When sugar is dissolved, add the almonds, and increase the heat to medium high. Cook to the hard-crack stage, or about 310-320 degrees on a candy thermometer, stirring often to keep the candy from burning on the bottom. When it’s done, it should be a medium-dark amber color and have a caramel aroma. The almonds should have a toasted color but they should not burn. This is the tricky part, as there’s a thin line between perfect and overdone, and to some extent it’s a matter of taste.

Remove from heat and pour into the prepared pan, spreading as evenly as possible with an offset spatula. Be careful, this stuff is hot! Set the pan on a cooling rack. After 2-3 minutes, when toffee is just set, pour reserved chocolate on top and spread evenly. Sprinkle with chopped nuts, and press them in gently with a spatula or bottom of a glass to anchor them in the chocolate.

Allow the toffee to harden at least 6-8 hours—overnight is better. Break into pieces using a sharp pointed knife with a rigid blade, or you can use your hands. Store in an airtight container in a cool place. Makes about 3 pounds.

15 Minute Fudge

Prep Time: 17 minutes
Cool Time: 2 hours

Grade: B

Make Again: No

Recipe Source: Cook's Illustrated (May 2007)

This is a good recipe, but I just don't love fudge. And I don't like nuts in chocolate much, so I skipped the walnuts, which I was warned not to do. They say it affects the texture, and I can see that this is probably true.

Peppermint Bark

Prep Time: 15 minutes
Cool Time: 30 minutes

Grade: A

Make Again: Yes

Recipe Source: Everyday Food (December 2005)


This recipe calls for white chocolate, but I use chocolate chips instead, which I prefer.