Aunt Kathleen's Caramels
December 11, 2013
"This recipe is a very old one, and a treasured memory of my Great Aunt Kathleen. They are SO GOOD! Store them in a plastic container, and they last for 2 weeks or more, but they won't, because you'll be into them until they are gone... GUARANTEED :) PLEASE NOTE: Make sure you stir the caramel continuously while making, so that it doesn't stick or burn. Cook over medium heat until the mixture starts to boil, then turn down to med-low, and bring the temperature to the firm ball stage (245-250 degrees on your candy thermometer). Serving size is approximate, depending on how big you cut the pieces."
- Serving Size: 1 (25 g)
- Calories 67.5
- Total Fat - 2.2 g
- Saturated Fat - 0.3 g
- Cholesterol - 2.5 mg
- Sodium - 30.2 mg
- Total Carbohydrate - 11.8 g
- Dietary Fiber - 0.3 g
- Sugars - 8.3 g
- Protein - 0.8 g
- Calcium - 9.5 mg
- Iron - 0.2 mg
- Vitamin C - 0.3 mg
- Thiamin - 0 mg
Put butter, sugar, brown sugar, and Karo into pan. Cook over medium heat, stirring occasionally until it starts to boil.
After it starts to boil, turn down to med-low heat, and let boil for 10 minutes, stirring constantly so it doesn't stick or burn on the bottom of the pan.
Remove from heat, and add condensed milk. Stir well.
Put back on stove, and bring the temperature to the hard ball stage (250 degrees on your candy thermometer, about another 10 minutes). (The brown sugar addition adds moisture to the molasses, so this is why the recipe needs to reach the hard ball stage instead of the firm ball stage, that most caramel recipes require).
Remove from stove, and add nuts and vanilla. Mix well.
Pour into a buttered pan (I use a 9x13" cake pan).
Cool completely, and then cut with a sharp knife.
Cut wax paper into 2x2" squares.
Wrap each caramel in wax paper and twist ends.
Refrigerate in a plastic container.
Tips & Variations
- Candy thermometer