Soft and Crunchy Caramels
I adore the down-home feel(and taste)of molasses-flavored caramels, and I think you will too. Add to that some maple syrup and you have yourself an indulgence that should not only be enjoyed during the Holidays, but year round. Just pay attention when the caramel reaches the correct color and consistency before removing from heat. It only takes a minute for it to overcook, burn and just plain be nasty tasting. But even so, at least it won't stick to your teeth if it is just a tad too hard.
For 1 Batch(es)
- Nonstick cooking spray
- 1/4 cup(s) butter or margarine
- 3/4 cup(s) sugar
- 1 tablespoon(s) molasses
- 1/2 cup(s) maple syrup or dark corn syrup
- 1/2 cup(s) sweetened condensed milk
Soft and Crunchy Caramels Directions
- Place a sheet of wax paper in the bottom and up the sides about an inch of a bread loaf pan. Spray with nonstick cooking spray liberally. Combine all food ingredients in a medium saucepan, mix to combine. Place over medium heat and once bubbling, cook 6 minutes, stirring frequently. Although it will be dark to begin with, you will notice the caramel getting darker. Once it looks as though it is pulling away from the sides of the pot when stirring and it is dark amber in color, immediately remove from heat and pour into prepared pan. Let cool, at room temperature, enough to handle. Invert the pan onto work surface, tapping the bottom if neccessary to loosen. Immediately cut into thin, 1-inch strips and slowly roll tootsie-roll fashion. If you do this slowly and use the warmth of your fingers, this is easily accomplished without breaking. Wrap in small bits of waxed papepr if desired.
- Alternately, you can let this completely harden before removing from pan. Break apart using a rolling pin into various sizes.