Gram’s Christmas Karmels
1 qt Karo syrup
4 C sugar
1 cup salted butter
1 12oz can evaporated milk
1 pint whip cream
In a heavy bottom stock pot combine over medium high Karo syrup and sugar. Bring to boil. Cook 2-3 minutes. Add butter 1 cube at a time, stir until melted. Add cream and evaporated milk. Return to boil then turn down to low heat. Place candy thermometer in pot. Let simmer for 1 hour (really! makes all the difference) stirring every 10-15 minutes. Spray two 8×10 pans. Turn up heat to medium high and stir continually until thermometer reaches 235 degrees. Remove thermometer and pour Karmels into sprayed pans. Cool. Cut into 1 inch squares. Wrap in wax paper strips.
* I have a plate and large spoons ready to go on the counter so I can scrape out the leftover Karmel to make spoon suckers for the kids!
**I have lived at higher and lower elevations and made this recipe every year… when I lived at a high elevation I had to lower the finishing temperature to 225 degrees and they turn out just the same. Low elevation didn’t seem to affect the recipe.
***OH, yes… one more tidbit! If you’re Karmels didn’t quite set up just put them back in the pan, cook them back down, throw in the candy thermometer and cook them up 2 degrees higher, pour out again in freshly sprayed pans. I’ve had to do this before and they turn out just fine! Sometimes the weather can effect the candy in crazy ways : /
|In a heavy bottom stock pot pour in Karo syrup|
|Add sugar, mix, boil 2-3 minutes on medium high|
|Add butter one cube at a time|
|Put on lid, turn Karo bottle upside down if you want to get the last of it… Gram’s trick! Then add in|
|Add evaporated milk|
|Add cream (strangely dark pic… sorry!)|
|Bring to boil over medium high|
|Watch carefully that it doesn’t boil over and turn to low (yes, I’ve boiled over before NOT fun!!)|
|Place candy thermometer… it will settle around 210-215 degrees|
|Let simmer for an hour (or as close to it as you can stand) Stir every 15 minutes|
|When the simmer time is up.. turn up the heat to medium high and watch your thermometer carefully, continually stirring until 235 degrees|
|Almost there… make sure you’re pans are prepped and pour out the karmels|
|Have spoons and plate ready karmel suckers|
|Karmels poured out|
AND the wrapping… the trick here is to wrap more than you eat : )
|Tear off 6 inch sheets of wax paper|
|Cut into thirds|
|Cut Karmels into 1 inch strips|
|Then cut each strip into 1 inch sections, lay karmel in the center of wax paper|
|Fold in the edges|
|AND twist… have the kids help with the wrapping part and it goes a lot faster|
|Share and Enjoy!!|
I hope you all enjoy Gram’s Christmas Karmels!!
Thanks to all of you for keeping up with my blog… I love doing it and am so happy to hear about your successes with cooking the recipes!! I love hearing about how it’s going, if you ever have any questions or want to make a comment… GO right ahead!! Love to you all…
- 1 qt Karo syrup
- 4 C sugar
- 1 cup salted butter
- 1 12oz can evaporated milk
- 1 pint whip cream
- In a heavy bottom stock pot combine over medium high Karo syrup and sugar.
- Bring to boil. Cook 2-3 minutes.
- Add butter 1 cube at a time, stir until melted.
- Add cream and evaporated milk. Return to boil then turn down to low heat.
- Place candy thermometer in pot.
- Let simmer for 1 hour (really! makes all the difference) stirring every 10-15 minutes. Spray two 8×10 pans.
- Turn up heat to medium high and stir continually until thermometer reaches 235 degrees.
- Remove thermometer and pour Karmel into sprayed pans. Cool.
- Cut into 1 inch squares. Wrap in wax paper strips.