Christmas always brings back memories of my Mother’s candy and cookie making traditions. My favorite, as evidenced on my Mother’s recipe card, was Butterscotch Caramels. They are such a favorite, that I don’t make them because I would eat too many. This year I wanted to make them to document this great recipe for our family. I lovingly prepared the caramels with the greatest care and confirmed, online. the temperature needed for caramels. I proudly poured the candy into the prepared pan and set them to cool.

Later in the day, I prepared to cut them. Uh, oh! They were as hard as a rock. This is the second misstep with my candy thermometer that now lives in the dump! I was so sad but decided I would break them like hard candy. If you were willing to go along with ‘it’s really a hard candy’ routine, they were delicious. I warned the family that they were capable of pulling out an expensive cavity filling, but worth the risk. The family ate them without complaint, but the next batch deserves a new, digital candy thermometer.

Mom, I tried but I will never be able to live up to your candy expertise. You were the master and my fond memories of those days live on. I miss you, Mom!

Mom’s Best Butterscotch Caramels

INGREDIENTS:

• 2 cups white sugar
• 1 3/4 cups white Karo
• 3/4 cup unsalted butter
• 1 pint cream
• 1/2 tsp. vanilla
• 1 cup chopped nuts, optional (walnuts or pecans)

DIRECTIONS:

1. Place 1/2-pint cream, sugar and syrup in a heavy pan over low heat stirring constantly to prevent scorching.
2. When mixture is boiling, slowly add the remaining cream and butter so the candy does not stop boiling.
3. Cook, slowly, until the candy reaches a firm ball state, 246-248 degrees fahrenheit.
4. If desired, sprinkle chopped nuts in the bottom of a buttered 9×13″ pan (or put nuts directly into the candy at this stage).
5. Add vanilla to mixture. Pour over nuts (optional) or directly into the buttered pan.
6. Let stand several hours. Cut into small squares and wrap individual caramels in squares of waxed paper.
7. Makes 2.5 pounds of caramels.

My Mom, Betty Smaha