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Caramels on a cutting mat

I know that sounds like a strange title, but I make candies and I used an old cutting mat to cut my caramels and I had requests for the recipe, so here it is. Look under non-quilt entries for A NEW USE FOR AN OLD CUTTING MAT if you are wondering what I am talking about. I don't know how to put in a link. Then I realized that I could post the picture here. lol

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COMBINE in a heavy pan
1 cup butter
1 cup white syrup--not pancake syrup
1 cup white sugar
Bring to a boil over medium high heat, stirring constantly. Once it comes to a rolling boil, reduce heat to medium and let boil for 4 minutes, NOT stirring. Then, remove from heat and stir in 1---14 oz can of sweetened condensed milk. Return to heat, put in your candy thermometer and stirring constantly, bring to the candy temperature of 250>255 degrees. This will take 12>15 minutes. [Just a hint, be sure to bring your phone close to you, and I sometimes have a good book to read for that 15 minutes or a good TV show to watch] The candy at this point looks like a pudding thick brown gravy. If that makes any sense to you. Remove from heat, and stir in 1 teaspoon of vanilla and 6 ounces of chopped pecans or nuts of your choice. It is also very good, without the nuts, for those who have trouble with nuts. I let it sit in the pan and I get a pan ready then to pour it into. Use an 8 to 9 inch square pan, line it with buttered foil for easy removal. By this time, your caramel has cooled down for 5 minutes or so, and you pour it into the pan. Set in a cool place to set up, and I usually let it set overnight. When you remove it from the pan, let it sit at room temp for an hour or so, then run a sharp knife around the edge and then turn out onto a cutting mat. I use an old cutting mat that I can no longer use for fabric. I use a pizza cutter to cut the caramel. I wrap in foil pieces if I am giving away, or just store in small plastic containers for my consumption. If you have any questions, please feel free to pm me, and I will try to answer them. Happy eating.

Thank you so much Spartan Quilter. No problem with the cups transfering into metric measurements but I have to look out for white syrup and a candy thermometer. I guess white syrup is made of water and sugar, isnt it? Maybe on your bottle there will be a list of integredients?
Granny

I saw your original post and am tickled you have shared this recipe. Are you going to post some of the recipes for your other candies? :-) I'd love to see the one for the strawberry creams. Thanks a bunch and have a happy quilty day.

Thanks for sharing! I, too, wonder about the white syrup...do you mean, like, Karo syrup, or something else? Sorry for my ignorance.

im thinking she means the clear or white karo syrup

Quote:

Originally Posted by granny_59 (Post 4970200)

Quote:

Originally Posted by coopah (Post 4970698)

Thanks for sharing! I, too, wonder about the white syrup...do you mean, like, Karo syrup, or something else? Sorry for my ignorance.

White syrup is really sa clear syrup and found next to the rest of the syrups.

karo is used in many candy recipes and is much thicker than pancake syrup. if you use sugar and water coooked it is much to watery and that is what people make for a simple syrup to use is different drinks as tea or lemonade.

Quote:

Originally Posted by coopah (Post 4970698)

Thanks for sharing! I, too, wonder about the white syrup...do you mean, like, Karo syrup, or something else? Sorry for my ignorance.

WOW, how cool. I make usually 3-4 batches of carmels to give at the holidays and always complain to myself that I wish I could find a way to cut them uniform. I love making carmels and so does everyone I give them to for a gift. I want to start making brittles, just need to find a great recipe for them. thanks again for the tip. gennie

Thanks. Can't wait to make them!

Yes, when I said white syrup, I should have stated Karo syrup. And it is found in our grocery stores by the pancake syrup. Granny_59, I hope that you can find it there. Good luck to all who make this. Another hint I have learned over the years, do NOT attempt to make candies when it is hot or humid. My husband complains when I am in candy mode, because my kitchen is down to about 62>65 degrees. But he loves to eat the candy, so it is a trade off. Anther thing is that sometimes is you try to remove the foil from the bottom of the caramel, it is pretty stuck on, I just rub my hand over the foil, and the warmth of my hand helps to release the caramel. Candy making is so much a trial and error thing.