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"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Gramp's Caramels Recipe

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This recipe for Gramp's Caramels is from The Jackman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Gramp’s Caramels

4 c. sugar
2 c. light corn syrup
½ tsp. salt
½ lb. butter (must be butter)
1 large can evaporated milk
1 Tbs. vanilla
1 qt. whipping cream
Nuts (If you want)
Directions:
Directions:
Mix sugar, corn syrup, salt, butter and 2 cups of the cream together. Bring to a boil stirring the mixture together. Slowly add the rest of the cream and stir constantly. As the mixture cooks down, add the evaporated milk in a slow stream. Using medium heat and stirring constantly, cook to firm ball stage or 232 degrees. Remove from heat, add vanilla and nuts. Pour into a well greased 4.8 qt cake pan. This is a little larger than a 9X13 pan. Do not scrape the caramel into the cake pan. Have another smaller pan or dish greased and scrape out the caramel into this container. Let the candy sit for 24 hours, cut and wrap in wax paper squares.
Preparation Time:
Preparation Time:
1-1/2 hours
Personal Notes:
Personal Notes:
Here are some of the strategies that Vic uses which may or may not be helpful:
1. Never start making this recipe until after 10 PM. The idea of trying to finish before breakfast will give you a real adrenalin rush!
2. Cooking and stirring takes forever! He stamps the word SLAVE on his wife’s forehead. Her job is the answer the phone, wipe his brow, butter the pans, read the candy thermometer and clean up the mess.
3. If a batch doesn’t turn out, find a teacher’s lounge or a group of teenage boys. Leave the caramels there. These people will eat anything!

 

 

 

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