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

Caramel Candy Recipes...

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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MILK CARAMELS

2 cups sugar
2 cups warmed milk
1 cup light corn syrup
1/2 teaspoon salt
1/4 cup butter
1 teaspoon vanilla

Measure 2 cups sugar and 1 cup light corn syrup into a 4-quart saucepan.

Blend with a wooden spoon and stir over low heat until the thick mixture dissolves and comes to a boil.

Put in your candy thermometer and cook without stirring over high heat until thermometer registers 305°. Have ready 1/4 cup butter broken into bits and 2 cups warmed milk.

Remove the pan from the stove for a moment, add the first bit of butter.

Return to high heat immediately and continue cooking and stirring while adding the rest of the butter and the milk bit by bit.

The mixture will bubble up and steam. Do not allow mixture to stop boiling.

When the thermometer reaches 246° to 250°, depending on the hardness you wish, remove from heat, let stand 5 minutes, add 1/2 teaspoon salt and 1 teaspoon vanilla and pour into a buttered pan, 8 by 8 inches.

Let cool for several hours, then turn out and cut into squares.

Because of the higher water content in the milk, this caramel takes a little longer to cook than do cream caramels or those made with evaporated or condensed milk - up to 35 minutes by this method.
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