Recipe of the Week

Holiday CaramelsIris flourish

Prep Time: 30 minutes
Cook Time: 30 minutes
Makes: 40 pieces



cup cream



cup sugar



cup corn syrup



cup butter



t vanilla



cup chopped walnuts (optional)

  1. Line an 8″-square pan with 2 sheets of crisscrossed parchment paper.
  2. Combine cream, sugar, corn syrup, and butter in a heavy 3– to 4–quart saucepan. Bring to a boil over medium heat and cook, stirring, until the mixture reaches 245°F on a candy thermometer.
  3. Remove from heat and stir in vanilla and nuts (optional). Immediately pour into prepared pan, and allow to cool at least 2 hours or overnight.
  4. After caramel has cooled, remove from pan and cut into 4 equal lengths; then cut each length into 10 equal pieces.
  5. Wrap each piece in a 4″-square piece of waxed paper, or store between pieces of waxed paper in an airtight container.


Sea Salt Caramels

In step 3, after caramel cools for 30 minutes, sprinkle 1 t coarse sea salt on top, then continue cooling.

Chocolate Caramels

In a double boiler, melt 8 oz bittersweet chocolate. Cool for 2–3 minutes. After cutting caramels, dip each piece in the melted chocolate and remove with a fork, allowing excess chocolate to drain off. Place on a cooling rack with parchment paper underneath. If desired, sprinkle a pinch of sea salt on top. Allow to cool for 2 hours, then wrap.

©MaryJanesFarm · POB 8691, Moscow, ID 83843 · ·