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Brown Sugar Caramels-Guest Post with That Skinny Chick Can Bake!!

by Savoring Italy

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December is a month of frenzied planning and parties. If you love to bake like I do, I’m sure you’ve been busy these days making sweet treats. I thought it would be fun this December to feature some of my very talented baking friends.

One of the blogs that I was lucky enough to come across when I first started over two years ago was:  That Skinny Chick Can Bake! I’m sure you may already know Lizzy. She is one of the most dedicated bloggers I know. Lizzy keeps her blog full of countless delicious desserts. Just yesterday she posted these lovely Rosettes.I love yeasted breads…how about Lizzy’s superb Orange Rolls? Wow! If you are looking for a great homemade gift idea, go see her Homemade Kahlua.  Lizzy is always there with her sweet comments and showing support to everyone. I’m excited to feature her here today.

If you are on Google +, we have exciting news to share! I formed a new baking community: Google + Baking Community.  Lizzy and Anuradha from Baker Street are moderating the group with me. You know that it will be full of fabulous baking talk-come join the fun!

Lora was one of my first blogger friends. Her mom, Lizzie, of Food and Thrift, immediately reached out to me when I joined Foodbuzz over two years ago. Just as warm as her mother, Lora became a friend and a blogger who I admired and emulated. A baker like me, she always dazzles me with her cakes, pastries and breads. When she approached me about doing a holiday guest post, I was delighted. I make caramels only at Christmas, so I wanted to share one of my favorite recipes with you all.

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I’ve been in love with caramels since my first taste as a child. Whenever a gift of mixed chocolates made its way into our home, I’d elbow my little sisters out of the way, and zero in on the square shaped caramels. And it turns out, this fondness for caramels runs in the family. Last year, my uncle sent me an old, splattered candy cookbook that used to belong to my grandfather. Besides yellowed recipe clippings nestled between the pages, there were hand written notes about altitude adjustment next to the caramel and praline recipes…in both my grandfather and my Aunt Martha’s handwriting. Who knew that North Dakota and Michigan had to worry about such things? Written in 1952, there were outdated instructions like, “Remove from the fire and pour on an oiled slab between oiled bars.” Huh? It was my intention to use this recipe for caramels as a tribute to my mom’s side of the family, but terms like “slack back” had me a wee bit nervous…as the candy making process can be a bit finicky. So I decided against those in favor of one of my tried and true recipes. I’ve shared another caramel recipe on my blog, but this one has brown sugar as well as white sugar…giving an extra boost of caramel flavor. 

Part of this batch will go to Nick, my youngest…a huge caramel fan. As a toddler, he used to accompany me on my weekly trips to the butcher shop…the owner would hand him a slice of ham to sample while she packaged my meat, and then Nick would pick a favorite candy from their glass jar full of confections on our way out the door. Inevitably, he would dig deep to find his favorite caramel candy. So, some of these caramels will go into the holiday goodie boxes for the neighbors, and the rest will be mailed to Nick along with some chocolate chip chip cookies…I think he’ll need a little cheering up as he studies for his first college finals this week.

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Brown Sugar Caramels

Ingredients:
  
2 cups sugar
1 cup brown sugar
1 cup light corn syrup
1 cup half and half
2 cups whipping cream
1 cup (2 sticks) butter
1 1/2 teaspoons vanilla

Directions: 
Line 8 x 8 inch pan with non-stick foil. Set aside.

In a large, heavy saucepan, combine sugars, corn syrup, half and half, cream and butter. Cook over medium low heat, stirring, till candy thermometer reaches 250º. This may take up to an hour. At 250º remove pan from heat and add vanilla.

Pour into prepared pan and let cool completely. Cut into small squares and wrap in waxed paper.

Makes approximately 60.

Tips for making caramels:

  • Use a good, accurate candy thermometer…if your caramels don’t come to temperature, they will be too soft. If the mixture gets too hot, your caramels will be hard to chew.
  • Using corn syrup prevents the sugar from recrystallizing and becoming grainy…you don’t want to leave it out.
  • A rapid increase or decrease in temperature while cooking will cause the butter to separate from the caramel as it cools. Keep your flame/burner temperature steady. Be patient.
  • I use a rubber spatula that can take the heat without melting to stir almost continuously. Some recipes don’t require this constant stirring, so follow the directions on your specific recipe.

Thanks, Lora, for inviting me to share a favorite holiday recipe with you and your followers. Wishing you all a very delicious and Merry Christmas!!! xo

Thank you for the story and these delicious Brown Sugar Caramels, Lizzy. Here’s how to see more of Lizzy and That Skinny Chick Can Bake!!! : Facebook, Google+, Twitter, Pinterest.
 

Happy Monday to all of you!
xo

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Comments

  1. Stumptown Savoury says

    Hmm, everything into one pan. That's certainly easier than the recipes I've used that require two pans and two or even three cooking stages. I think I'll give this a try. They certainly look delicious and chewy. Thanks!

    Reply

  2. The Mom Chef says

    Ok, lucky Nick and poor Nick, all at the same time! I'll keep my fingers crossed that he's able to study well and do exceptionally at his finals. I'm sure you can't wait for him to get home for Christmas. It'll be like one of those Folgers commercials.

    It's fun to see two of the most awesome bakers together in the same blog and in my book, the caramels are the perfect dessert. Not a drop of chocolate in sight! I love it.

    Reply

  3. Terra says

    I am so excited to read your recipe for the caramels! I just finally made caramels for the first time yesterday, and loved making them:-) I am a brown sugar freak, so I love love the idea of adding brown sugar to the delicious treat:-) They look fantastic! Hugs, Terra

    Reply

  4. Jamie says

    I have always wanted to make these. I love caramels. Liz is so talented and her baking always inspires. I have been so enjoying her Christmas series! And now these! Great recipe, thanks for sharing!

    Reply

  6. Lizzy Do says

    Thanks SO much for inviting me, Lora…and for the sweet introduction!

    Stumptown Savory, yeah, more than one pan to clean is a drag!
    Mom Chef, yes, I can't wait to get him home!!!
    Terra, aren't homemade caramels wonderful?
    Jamie, you're so sweet…thank you!!!

    Reply

  8. Paula says

    These look delicious. Your son is going to love getting his care package. (Good luck to him on his exams!) Thanks for sharing the recipe and all the cooking tips. I just may try to make these!

    Reply

  12. Holly @ abakershouse.com says

    I love making homemade caramels and last year was lucky enough to share the experience with a friend whose mother was ill but who wanted to pass the recipe to her daughter. I think it's time I make them again; it's a reminder to me to appreciate every day as a gift.

    Reply

  15. Donna says

    Gorgeous gifting guaranteed!!…Do you think a sprinkling of fleur de sel or small flaked salt "Salted Caramel" riff is possible here?..My husband loves his "Caramels Salés"..from the Brittany region of France…Also, in Europe could one sub Lyle's Golden Syrup…or even Vermont or Canadian Maple Syrup for the light corn syrup?…Coconut Palm Nectar?..Thanks for this post..just in time for the holidays!

    Reply

  19. Brooks says

    Lora, You're a terrific hostess and together with today's guest, I feel as though I won the Powerball jackpot! Liz, it's posts like this that leave me feeling inspired to make some of these lush caramels for my family & friends. Only thing is, I can't be certain any of them would actually see wax paper wrappers!

    Reply

  22. Lizzy Do says

    THANKS for all the WONDERFUL comments! You've made my day!!! xo

    Donna, a sprinkling of sea salt would be wonderful! As far a substitute for corn syrup, Lyle's Golden syrup is your best bet. Maple syrup could make the caramels rock hard. Hope you give these a try!!!

    Reply

  27. Lisa says

    Awesome guest post, Lizzy! Lor sure knows how to pick 'em 🙂 LOVE homemade caramels..I could easily eat every single one in the photos! The brown sugar gives them a nice, molasses twist!

    Reply

  28. Elisabeth says

    Lora, and Lizzy- such a great duo! Love you both:)…and love, love the delicious and beautiful Brown Sugar Caramels, Lizzy!
    They look so professional…but then again; you are a 'pro' when it comes to making fabulous cakes, cookies, and desserts. It does not surprise me at all to see more and more of your amazing stuff! Thanks for the mention about me, as well! xoxo

    Reply

  30. Mari says

    Hi Lora, thanks Lizzy for this recipe. The caramels look perfect and delicious! I must try it. Thank you Lora for sharing it.

    Have a wonderful weekend 🙂

    Reply

  35. Helene Dsouza says

    nice to see Liz here Lora!
    Liz you disturbed my inner peace with your home made caramels. I couldn't stop staring at them in google+. By the way Lora thank you for starting up the baking community. It's an honor to be part and I am looking forward to the new google+ experience together with you all.

    Reply