Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!
Wednesday, December 15, 2010
This recipe comes courtesy of my wonderful MIL! She's made this candy for years and shared the recipe with me a long time ago. It's such a good caramel candy recipe...not grainy...very smooth, creamy and wonderfully delicious. You can add nuts, or not. I've even rolled it thin and wrapped marshmallows inside..which is particularly yummy. It's easily doubled and I almost always do that because it goes so fast around here. I'm not sure why I only make this at Christmastime...because it's good anytime!
2 cups sugar
2 cups heavy cream
1 3/4 cup light Karo syrup
2 sticks butter
1 teaspoon vanilla
1 - 2 cups pecans - optional
In a large pot, mix sugar, 1 cup of the cream, Karo syrup and butter.
Bring to a boil on medium-high heat. When it reaches a rolling boil, add the remaining 1 cup of cream.
Reduce heat to medium and continue to boil until mixture reaches the firm-ball stage....about 235 degrees on a candy thermometer. (If you're an experienced candy person, you might not need a thermometer. If you can judge the "firm-ball" stage with a glass of cold water, then have at it!)
Remove from heat.
Add vanilla. Add the pecans - chopped or whole.
Pour into a buttered 9x13 inch baking dish.
Let caramel cool and set up. Cut into bite-sized squares and wrap in plastic wrap.
I'm not kidding when I say this is the best caramel candy EVER. So good, you'll want to sit in it. But don't. That would get messy. Just make it.