This just in! Breaking news! These caramels are a.m.a.z.i.n.g., seriously. I did not think I would be posting four times in a row (blog whore) but I just had to share this recipe. I saw it pop up in my blog reader and thought it was the perfect gourmet gift for my new bosses, and I think I was right!
I wanted to beef up the presentation so, I found these suit case boxes at Target for $5 each, the chalk board tags, glitter tape and chip board letters were all in the dollar bin. Together they made and adorable gift box, if I do say so myself.
Ps-I promise I will not be the next sister you hear from on this blog, but I would like to wish you all a very Merry Christmas!
1 3/4 c sugar
1 can evaporated milk
3/4 c heavy cream
3/4 c light corn syrup
2 tbsp butter
1/4 tsp vanilla extract
1/2 tbsp coarse sea salt
Oil or cooking spray
In a medium, heavy-bottomed saucepan, bring sugar, evaporated milk, and heavy cream to a boil over medium heat. Add corn syrup and continue cooking until mixture reaches 230°.
Add butter and vanilla; continue cooking, stirring constantly, until caramel reaches 240°. Remove from heat, stir in salt, and carefully pour into a lightly oiled 9″ x 13″ baking dish (parchment paper in the bottom of the pan is helpful).
Let cool at least 1 hour. Invert onto a cutting board covered with waxed or parchment paper and cut into 1-inch pieces with a sharp, lightly oiled knife. Caramels can be wrapped in waxed or parchment paper or cellophane. (To serve candy-store style, wrap individual pieces in parchment paper and secure the ends with a simple twist.) Store airtight at cool room temperature (around 65°) or in the refrigerator; will keep up to 3 weeks.