Wednesday, December 19, 2012

Dark Caramel

Recipes are funny things.  They don't always come from where you'd expect them to come from.  This particular caramel recipe came from a pharmacist my dad used to work with in Pryor, Montana. She loved to take our blood.  She was a goof ball and kind of creepy as she showed us how she drew out blood, separated it, and tested it under her high powered microscope.  However, along with being a kind of vampire in our 8, 9, and 12 year old minds, she also had a great recipe for dark caramels.  I dug this recipe out Monday and gave it a go.  It was the first time we've made it with a thermometer.  Man alive, did that make a difference!  This is the best caramel I have ever had I think.  It's not hard to make at all.  Just be sure to use a large enough pan and don't forget to keep stirring!  

1/2 pound butter
3 cups packed brown sugar
1 can Sweetened Condensed Milk
1 cup light Karo syrup

Melt butter to oil.  Add the rest of the ingredients and stir constantly until it reaches 240* (about 22 minutes after it starts to boil).  Pour into buttered 8x8 baking dish to cool.  After it is cooled, remove from pan and cut into squares.  I'm not a perfectionist, so my caramels are not really the same sizes at all, but about 1"x1" is about right.  Wrap each piece in wax paper.  Enjoy!

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