Grandmother Powell's Caramel Candy (Vintage)
I added explanation to the recipe while retaining the character of the original as seen in the ingredients list (like butter).
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- 1/4 c
- white (granulated) sugar to brown first
- 2 c
- white (granulated) sugar
- 1 c
- hot milk (regular milk)
- hunk of butter the size of an egg (i use a smidgen more than 3 tablespoons
- 1 c
- nuts (optional)
- 1 tsp
- vanilla (i have added this ingredient although it is good without it. some of my vintage recipes don't include it because my grandparents didn't always have it.)
2Turn the skillet on medium, and brown the 1/4 cup of sugar until it is the color of a new penny. I have browned it less at times, and it is still good but milder. (If you are afraid of the browned sugar flavor, you might make it the first time with less browning as some people are sensitive and turned off by browned sugar flavors.)
6Boil until it becomes a soft ball. I don't own a candy thermometer, and I have never needed it with this recipe. I have been making it for more than 25 years without a bad batch. For those who don't know, for the soft ball stage, run a glass of cold water. When the candy begins to look and feel thicker as you stir it, drop a little of it off of the spoon into the cold water. If it scatters, it's too soon. If it forms a soft ball, it's ready. I usually use a large measuring cup. I reach in and feel of the ball to see that it is a nice caramel-like soft ball.
7Remove from heat and let set for 15 minutes. While it sets, butter an 8 X 8 square glass dish. After 15 minutes is up, beat with a electric hand mixer until it is shiny. Add nuts and vanilla and pour into an 8 X 8 square pan that has been buttered. Place in refrigerator to cool. Once cool, cut into squares, and cover with plastic wrap. I leave mine in the refrigerator.