1 cup butter 2 1/4 cup brown sugar dash salt 1 cup white Karo syrup 1 can Eagle brand sweetened condensed milk 1 tsp vanilla *Melt butter in heavy saucepan. Add sugar, salt and Karo syrup. Mix well. Slowly add swt. condensed milk. Stir constantly until candy thermometer reads 252-253. Stir vigorously to cool. Add vanilla. Stir well. Pour into buttered 8x8 foil cake pan and cool completely. Cut into squares and wrap with waxed paper.
1 cup butter 2 1/4 cup brown sugar dash salt 1 cup white Karo syrup 1 can Eagle brand sweetened condensed milk 1 tsp vanilla *Melt butter in heavy saucepan. Add sugar and salt. Mix well. Slowly add swt. condensed milk. Stir constantly until candy thermometer reads 252-253. Stir vigorously to cool. Add vanilla. Stir well. Pour into buttered 8x8 foil cake pan and cool completely. Cut into squares and wrap with waxed paper.
This is what I think about when I think of your Mom. All the chatter and offers and threats for her caramel recipe. All the begging to get on her list for Christmas. Every time I see caramels I think of her and smile.
Hanging on and hoping for the best...
Location: 10,000 Lakes and Twin Cities Peanut: 10,051 RefuPea: 112
In your time of deep sorrow, you come here and share your mom's secret caramel recipe. I'm crying - thinking of your loss and knowing that Kathy was only going to share this when she was gone. Thank you, peaname, for this gift to all of us.
I never come to this board but did this morning to see if I could find a recipe for broccoli cheese soup. I seriously thought I was seeing things when I saw your post.
A couple of times your Mom sent me a bag of her caramels and they were just as wonderful as she had always said they were. I knew she would never share the recipe as she was quite vocal about it!
I think of Kathy often and still can't really believe that she's gone. She was one of a kind and I miss her. I also think of you and your sister and all of your boys...I'm terribly sad that you all have to go on without her but I know she would want each of you to enjoy every moment of your lives.
Thank you so very much for posting your mom's coveted caramel recipe. I actually came on to ask if anyone had a good recipe and thought I would try the recipe board first, never expecting this one to be listed. I remember a couple of posts where this recipe was mentioned and peas tried to cajole it out of her without success. It sounds like it was a really special treat for everyone who received some. I plan on making some this Christmas and want to do a trial run before then. I will be thinking of your mom every time I make it.
peaname thank you so much for sharing akathy's famous caramel recipe! I cannot wait to make these. Happy Thanksgiving. I hope the holidays this year are sweet for you and your family. My thoughts are with you all as you miss Kathy. I still catch myself on the dinner thread, wondering what Kathy is making tonight. She was such a kind, and generous soul, and is deeply missed.
You can take the girl out of Australia, but you can't take the Australia out of the girl.
Refupea #1043; since June 26th 2014
PeaNut #174943; since Oct. 2004
Thank you peaname for sharing the recipe! I was thinking of you and akathy fondly when I made this today. I have to say they're the best caramels I've ever made, but what firmness are they supposed to be? I always stop before the hard ball phase but they still get quite hard. This happens with whatever recipe I use. I tried to stop as soon as I hit 251 with a digital thermometer and my candy thermometer (manual) was at about 250. It is fine to eat but it makes it challenging to cut, any tips on cutting the caramels?
I made a batch as she dictates here but it’s like cutting glass. She used to make at least six batches a year and I don’t know how in the heck she cut them once my dad died. I’m trying a batch cooked to 240 which is soft ball. It will probably feel to me like eating a caramel halfway through because hers are a workout for your mouth as well. It’s definitely lighter in color and less caramelized.