Prep 20 mins
Cook 2 hrs
These are very time consuming, but it is very satisfying to make as gifts at Christmas. I usually enlist the help of my kids to help watch the pot as it has to cook for a long time and requires constant attention. I also like to dip these in chocolate.
- 2 cups sugar
- 1 cup light corn syrup
- 1⁄4 teaspoon salt
- 2 cups heavy cream
- 3⁄4 cup evaporated milk
- 1⁄2 ounce unsweetened chocolate
- 1 1⁄2 teaspoons vanilla extract
- Lightly oil bottom and sides of large, heavy saucepan.
- In pan, combine sugar, corn syrup, salt and 1 cup of the heavy cream.
- Bring mixture to a boil over medium heat stirring constantly.
- As soon as it reaches boiling point, slowly stir in remaining 1 cup cream.
- Continue to cook, stirring steadily until mixture reaches 232°F.
- At this point, add the evaporated milk slowly enough that you don't stop the mixture from boiling.
- Add chocolate and continue to cook and stir.
- until temperature reaches 242°F.
- Remove from heat and stir in vanilla (you can also stir in some chopped pecans or other nuts if you like).
- Pour into ungreased (yes I said ungreased) 8-inch square pan.
- Do not scrape bottom of pan--I usually end up having a bit at the bottom that I don't want mixed in with the rest.
- Cool to room temperature and then stick the pan in the freezer for several hours.
- After it has hardened up enough, you should be able to turn the pan over a piece of plastic wrap, whack the bottom and have the solid piece of caramel come out.
- If it doesn't, it needs to get a bit harder in the freezer.
- Let caramel come back to room temperature.
- Peel off plastic wrap and cut into 1-inch pieces.
- Wrap pieces in small squares of waxed paper.