Cream Caramels

Another holiday favorite candy.

Cream Caramels

2 cups sugar

3/4 cup corn syrup

1/2 cup butter

2 cups half & half

Butter a square pan 8X8".

Combine sugar, corn syrup butter and 1 cup of half & half in a large, heavy saucepan. Heat to boiling over a medium heat, stirring constantly. Stir in remaining cup of half & half.

Cook over medium heat (at a rapid simmer) stirring occasionally, to 245 F on a candy thermometer. (You will want to watch it closely after it reaches about 215 F and stir in frequently as it nears the 245 F point to prevent scorching.)

Pour into the prepared pan and allow to cool at room temperature. Cut into bite size squares for candies and wrap individually in waxed paper, or heat some over low heat using more half & half to thin it out to make a dipping caramel. Store in an airtight container, put in frig if keeping more than a few days.

Peanut Brittle

A holiday favorite, this is easier to make than you might think. Make sure you use a good candy thermometer, the rest is a breeze.

Peanut Brittle

1 1/2 tsp baking soda

1 tsp water

1 tsp vanilla

1 1/2 cups sugar

1 cup water

1 cup light corn syrup

3 Tbls butter

1 lb unsalted roasted peanuts

Butter 2 baking sheets.

Combine the baking soda, 1 tsp water and the vanilla in a small cup or dish. Set aside for later use.

In a large heavy saucepan combine the sugar, 1 cup water and the corn syrup. Cook over medium heat, stirring occasionally, to 240 F on candy thermometer.

Stir in the butter and peanuts. Cook, stirring constantly, to 300 degrees. Watch carefully so mixture does not burn. Immediately remove from heat. Give the reserved baking soda mixture a stir to mix, and then add to the pot. Stir well. The candy will foam up.

Quickly pour half of the candy mixture onto each of the prepared cookie sheets and, using the back of a wooden spoon, spread the candy mixture out as thinly and evenly as possible. Place pans on cooling racks (careful, they will be hot) and allow to cool completely. Break candy into pieces and store in airtight container.

Tip: Candy does not do well in humid conditions. Try to plan your candy making for a day when the weather is dry and you are not cooking anything else that will steam up your kitchen. A rainy day, even in an air conditioned house, can cause problems with your candy.