As I started having kids, it was important to me to build our own little family traditions. And traditions in the kitchen are always a good thing!
We have started our own tradition that we do EVERY YEAR. We’ve been building our list of special recipes that mark holidays or seasonal times of the year. We have different things that we make at different times of the year to celebrate just for fun. It’s these types of memories and traditions that I hear my kids talking about and looking forward to every year. I hope even when they are 30, that we are continuing some of these traditions.
One of the traditions we do together is make homemade caramels every year on November 1st. This year, we couldn’t make them on November 1st because Arkansas was having an indian summer and it was still SUPER HOT outside. I believe that we all were wearing tank tops and flip flops that day. So, we had to wait until it cooled down a little bit before we made them. We start making them in November and will make several batches up until Christmas. After Christmas we won’t make them again until the next year. That is nobody’s rules except our own. It’s just tradition.
We keep them in stock the whole two months and enjoy them with our coffee every morning. We package them in pretty bags and give them to neighbors, friends, and family as little gifts. They have become a favorite in our extended family, even to the point of them being requested and expected. YAY!
So, you HAVE to make these. I can’t tell you how delicious they are. Not healthy at all. But, delicious.
A sweet lady in our church gave me the recipe 9 years ago! She brought me into her home and taught me how to make them, and I’ve been making them ever since.
This year it was especially fun to make them because my kids were old enough to do more helping and not just the eating.
I’ve attached the printable recipe at the bottom, so make sure you print it off and keep it forever! You can refer back to some of these pictures if you are unsure of what I’m talking about in the recipe.
We made our first set this week and the kids and I sat outside and wrapped them all up (and ate a few).
Sam and I were looking forward to the next morning so we could enjoy one with our coffee. It’s a yearly treat that we get to enjoy during November and December.
So, without further ado, print this recipe off and make some this year. Don’t be scared! You can do it, I promise. They are worth it!
Share this recipe with a friend so they can enjoy them too! Pin it on Pinterest!
- 2 Cups Heavy Whipping Cream
- 2 Sticks Butter
- 2 Cups Sugar
- 1½ Cups Light Karo Syrup
- 1 Teaspoon Vanilla
- Put the Whipping Cream, Butter, Sugar, and Karo Syrup in a pot.
- Put on the stovetop on HIGH heat.
- Stir the entire time the candy is cooking, You don't want to scald the cream or butter You don't have to stir vigorously. Just keep the bottom of the liquid from sitting stagnant on the pan. Lightly stir with a wooden spoon for the duration of the cooking.
- Cook the candy until it reaches 238 degrees F. You will need a candy thermometer. This number is important. The time of the cooking is dependant on your heat and type of pan you use. I use two different pans and one takes 10 minutes longer than the other, so I'm not going to tell you an approximate time. It is all dependant upon the degrees.
- It will begin to look bubbly and a light caramel color. Keep stirring.
- When it reaches 238 degrees F, take of the heat and add 1 teaspoon vanilla.
- Beat vigorously with a wooden spoon until vanilla is mixed in.
- Pour the candy into a buttered cookie sheet.
- Let the candy sit for a while to set up.
- Now its time to wrap the caramels!
- The candy will still be soft with a caramel texture.
- Cut the pieces into rectangle shapes with a butter knife. (I cut mine approximately the size of a Laffy Taffy) But you can cut yours however you want.
- Cut stripes of wax paper to wrap the candy in. (I cut strips of wax paper approximately 6 inches and then cut those in half to wrap them in.)
- Wrap the candy.
- Give these away as gifts! Enjoy them with your coffee!
- We store ours in the refrigerator and just warm them up in our hands to eat or sit them out to room temperature.
- You can refer back to the blog post for pictures.