- Cook and stir constantly to softball.
- Add another 2 cups of milk/cream mixture.
- Cook and stir constantly to firm ball.
- Add remaining milk/cream mixture.
- Cook and stir constantly to hard ball.
- Stir in nuts
Mother picked this recipe up somewhere when we were kids, and these are the best caramels in the world. They're a bit of work, but worth the effort. The recipe makes a gazillion caramels, too, so think about that while you're standing at the stove stirring...and stirring...then stirring some more. I suggest using a long-handled, wooden spatula to stir. It will keep your hand distant from the bubbling caramel and will more efficiently stir, clearing the bottom of the pan better than the contact of a spoon edge would.
Mother's Caramels
4 cups sugar
2 cups light corn syrup
1 pint heavy cream (2 cups)
1 quart whole milk (4 cups)
2 cups chopped pecans
dash of saltCombine cream and milk; set aside. In Dutch oven or heavy-bottom stock pot combine sugar, syrup, salt, and 2 cups of the milk/cream mixture.
