Perfect in a little bag tied up with string for a friend, perfect in a jar for you.Perfect to mail. Perfect to cover in chocolate. Plus, there is very little that is as painfully darling as the little waxed paper bundles they make.
Maybe someone out there might need an easy-ish and last minute present idea, so here is the recipe being use (it's Mark Bittman's, from How to Cook Everything).
Caramels Bittman1/2 stick butter
1 1/2 c heavy cream
2 c sugar
1/2 c light corn syrup
pinch salt (I say more!)
1 teaspoon vanille (more if desired)
Mix all of this stuff in a heavy-bottomed saucepan over low. Stir like a crazy. When every single last sugar particle is dissolved (this is when I use my little brush and a cup of water to wash down the sides of the pot because I am terrified of crystallization), crank up the heat to medium (just medium) and let it go, only stirring every five minutes or so. Mine were bubbling for 30+ minutes at least. Measuring with a candy thermometer, let it go to: 240 for soft caramels, 245 for hard-ish ones, or 250+ for "toffee"-like ones. Take off heat, add vanilla, pour into parchment-lined 8"x8" dish. Cool on rack!
They solidify pretty easily, so after an hour or two you should be able to cut.
2 c sugar
1/2 c light corn syrup
pinch salt (I say more!)
1 teaspoon vanille (more if desired)
Mix all of this stuff in a heavy-bottomed saucepan over low. Stir like a crazy. When every single last sugar particle is dissolved (this is when I use my little brush and a cup of water to wash down the sides of the pot because I am terrified of crystallization), crank up the heat to medium (just medium) and let it go, only stirring every five minutes or so. Mine were bubbling for 30+ minutes at least. Measuring with a candy thermometer, let it go to: 240 for soft caramels, 245 for hard-ish ones, or 250+ for "toffee"-like ones. Take off heat, add vanilla, pour into parchment-lined 8"x8" dish. Cool on rack!
They solidify pretty easily, so after an hour or two you should be able to cut.
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