Caramels

Hello again everyone!

This week I had a BUNCH of projects, but the best, because its the yummiest, were my famous caramels.

These are everyone's favorite treat and I get asked to make them all the time. Someone even asked me today how much I sell them for!! However these little devils are tricky to make and take FOREVER! Ok, I guess an hour and a half isn't forever, but still. These are made up of sugar, light corn syrup, sweetened condensed milk, vanilla ( watkins double strength is the only vanilla I use because its the best!!), whipping cream, and I tweaked the recipe by adding salt.
The process of making these caramels, is a great adventure of double boilers, candy thermometers, possible boil overs, spitting sugar, standing and stirring constantly for over an hour straight, and it is recommended to not embark on this journey without a cooking buddy, This is a 2 man job!
Sounds scary, I know, HOWEVER, it is worth it here is the recipe:

Amanda's AWESOME caramels 
Ingredients:

• 1/2 TBS salt
• butter for pan
• 3 cups whipping cream
• 1/2 can (7 oz ) sweetened condensed milk
• 2 cups sugar
• 2 cups light corn syrup
• 1TBS vanilla

Generously butter a 9x13 pan. over a double boiler on medium high heat, mix whipping cream and sweetened condensed milk. Scald ( hot but not boiling) the cream mixture and set aside.
Mix together the sugar and corn syrup in a 4 qt. pan. Bring to boil over medium high heat while stirring constantly. After about 12 minutes of it boiling, add cream mixture one scoop at a time. Continue to stir constantly for another 30 minutes, or until it reaches softball stage at 240 degrees. Quickly remove from heat and stir in vanilla. Pour mixture into buttered pan. Let cool overnight or at least 12 hours before rolling in wax paper.
To roll in wax paper, after caramel cools, cut wax paper into about 100, 4x6 rectangles and set aside. take a metal spatula or knife and cut 1/4 of the caramel and pull out of pan. set caramel block onto a powdered sugared surface and sprinkle and rub powdered sugar on top of caramel. Pull block into a long snake-like shape, and cut caramel to desired size, (about an inch long and 1/3 inch thick. ) dust again with powdered sugar ( in order to avoid caramel from sticking to the wax paper), and roll into the wax paper. store in a cool place, and enjoy!