Caramel

I am a sucker for caramel. When it comes to candy bars, some lean towards the peanut butter items, some the nougat, I love the caramel. I would take a Snickers, Twix or Rollo over a Reeses cup, Milky Way or Butterfinger any day. The only thing better is the real home made stuff. The caramel flavor is so much richer and the chew better.
We like many families made plates of treats to give to friends and neighbors around Christmas. The two things that we klijner (secret family recipe, or I would share) and grandmas caramels. Cookies were good and a Christmas only treat but I think as kids we would devour the caramels even faster. Making only one batch was unheard of. There were always at least two batches, one with nuts and one without to satisfy both groups.
I like to make the caramel anytime of year and they are always a welcome gift. Making candy can seem intimidating but is simple stirring and a matter of heating it to the right temperature.

As you can see I like to wrap mine it parchment paper, however growing up we wrapped them in wax paper. Either will work well and prevent the caramel from sticking to the wrapping

Grandma Lindberg's Caramel

2 Cups light corn syrup

2 Cups sugar

3 Cups whipping cream or 2 c cream and 1 c evaporated milk

1/2 -1 tsp salt

2 Tbsp vanilla

1/2 can sweetened condensed milk

1 Cup nuts, opt

1.In a large pot, bring the syrup and the sugar to a boil while stirring, until the mixture begins to turn a golden color. Stir constantly throughout cooking.

2. Scald the whipping cream. Add very slowly to rapidly boiling mixture.

3.Next gradually add the sweetened condensed milk, keeping the mixture boiling. Continue boiling and stirring to the medium ball stage on a candy thermometer.

4.Turn off the heat but leave on the stove. Add the salt, nuts and vanilla to candy. Pour into a lightly buttered pan. Let stand overnight without moving.

5.Cut into squares and wrap in parchment or waxed paper.