Here is the recipe if you want to make it too.
Melt 1 cup of butter in a saucepan, then add to it 2 1/4 cups of brown sugar, 2 cups of half & half or light cream and 1 cup of Corn syrup. Mix frequently. After all of this comes to a temperature of 248 degrees on the candy thermometer, take off the stove and add in 1 teaspoon vanilla. Mix well and then either dip things into the caramel like apples, like we did or pour into a pan lined with parchment paper or a type of baking paper.
The recipe said to line a pan with foil and then butter it well, however pouring hot caramel on foil is a disaster and not one I'd ever do again. It was very hard to peel the caramel off the foil when it was cool to wrap it up, so I'm not sure who's idea in the cookbook it was to pour caramel on foil, but personally I'm not sure if they had tried it themselves.
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| The caramel almost ready to use. |
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| Poured out caramel in a pan. |
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| Caramel with chopped pecans on it. |
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| Caramel apples. YUM!!! And they were good. We each had one and then gave a couple to the missionaries that were over for dinner. |
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