Have you ever eaten homemade caramels made with real butter and heavy cream? Then you know how good caramels can really be.

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And... They are among the easiest of candies to make.

Pans for caramels should be lightly buttered.

If you forget to do this you will have real trouble trying to get them out.

But all need not be lost! Heat the bottom of the pan slightly over a stove burner and you will be able to turn them out.

Caramels keep well - preferably in a cool place as with all candy - and taste even better the second or third day than the first.

But like any homemade candy without preservatives, they are best eaten while comparatively fresh.

Our favorite recipe of the ones that follow is the cream caramel but we think the milk caramel an unusually good inexpensive candy.

The secret of quick caramels is a simple one. The sugar and syrup are cooked to a very high temperature before adding the butter, milk and cream, which are then added bit by bit and bubble up and evaporate quickly.

The caramels taste better cooked this way because long cooking of milk or cream tends to toughen candy and often causes curdling. If evaporated milk is used this method is not necessary because half the moisture has been removed from the milk already and it will cook quickly anyway.

Enjoy - DT

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CARAMEL APPLES

1 recipe milk caramels (page 92) 10 or 12 small to medium apples

Use the recipe for milk caramels, cooking the final mixture to 246°.

Pour the mixture into the top of a double boiler and cool for 5 to 10 minutes.

Place over hot water.

Medium-sized or small apples are best for dipping.

Wash, remove the stems and insert skewers in 10 or 12 apples. Dip each apple into the caramel, twirl, allow to drip, then set on heavy waxed paper and put into refrigerator immediately for 10 minutes.

If caramel thickens and becomes too hard to handle, remelt over hot water.
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