Thursday, April 9, 2009

Homemade Caramel

2 c sugar
1 1/4 c light karo syrup
3 c heavy whipping cream
Bring sugar and Karo syrup to a boil - to dissolve sugar. Add one cup of cream and let simmer, stirring ever so often until a soft ball forms. Add another cup of cream and repeat the process until all 3 cups are used. Pour caramel into wax paper lined 9 by 13 pan. Let cool completely...overnight works best. Pull out caramel with the edges of the wax paper and peal away (it will be a hardened huge rectangle by now.) Cut into squares - it's very firm, but once you bite into it, it's SO soft and melts in your mouth. SO DANG GOOD!
*This is the BEST caramel I've ever had! Now people, this recipe takes time, dilligence and patience. If you don't have 1 1/2 to 2 hours blocked out, don't even attempt it! You HAVE to go through each of the steps precisely and DON'T skip any parts. The key is to let it pretty much simmer for a REALLY long time so that it thickens and becomes the luciously dark brown color. If you go through the steps too fast, the caramel will turn out too runny at first and cool too hard. My guess is that I'm only going to make this for special occasions, such as Christmas. I also think that it would be SO cute to make it along with Oreo Chocolate Bark and Peanut Butter Balls and wrap it up in a cute box and give it away to friends and neighboors for Christmas.
*Another option could be to melt chocolate and put it on top. Of course you would do this after it has hardened. Chocolate caramel...MMMMMM!
*Recipe and picture from Blogging...It's What's For Dinner.

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