Christmas Caramels

This is our family's most favorite caramel recipe.  Hope you enjoy it, too!


Before you dive right in, here are a few notes from my mom:
* butter the pan well before pouring in caramel, and don't just pour it in one spot, kind of pour it all over in the pan or it will stick to the pan
* cut wax paper in 5" strips, cut into thirds to wrap
* use the ice water test along with color to judge doneness (more reliable than a candy thermometer)
* when testing in water, use fresh ice water each time you test


2 C. sugar
2 C. heavy cream
3/4 C. evaporated milk
1 1/3 C. corn syrup
2 tsp. vanilla
1/8 tsp. salt
4 Tbls. butter

Combine sugar, salt corn syrup and 1/2 of cream in a heavy saucepan.

Bring to a boil on med-hi.

Mix the remaining cream and evaporated milk together, and drizzle in, maintaining a boil.

Turn down heat and cook to soft ball (235).

Add butter, cook to medium ball (247).

Take off heat and ADD VANILLA!  (I usually set the vanilla bottle in my prepared pan to remind me to add it before I pour it into the pan!  I have seriously forgotten this many times and it is so frustrating!!)

Nancy's Pumpkin Pie

I discovered this year that I actually like pumpkin pie!  I know, after thirty Thanksgivings, it's about time.  Here's one of my favorite recipes that helped convince me that I like it.  It comes from my former coworker in Michigan, Nancy.  I hope you enjoy, this is her mom's recipe.

Pumpkin Pie

 

(heat oven first)

 

1 small can pie filling (there are some with spices added, do not get that, just get the pure pumpkin pie filling)

1 cup brown sugar

1/2 teas salt

1 teas cinnamon

1 teas ginger

1/8 t allspice (optional)  (Mom always left it out, so I have never added either)

3 eggs slightly beaten

MIX all these items together - I use electric mixer

 

1 1/2 cans of canned milk (evaporated milk - small can which is 5.33 oz - I use about 1 1/4 can)

SCALD the milk - which is heat to right before a boil - you will want to keep an eye on it and stir it

 

Then add the scalded milk to your mixture

 

Pour into pie shell

 

Bake at 425 for 10 - 15 minutes (I do 15) THEN

Turn oven down to 350 and continue to bake for 30 - 40 minutes (I usually need the 40)

 

It is done when you put a knife in and it comes out clean