Caramel, Twice Over

I ended up making two batches of caramel this past weekend for the holidays. The first batch which is pictured below is a really good traditional caramel recipe. It is of course loaded with sweet cream butter, whole milk, heavy cream, sugar, pure vanilla. It is the best recipe I think for caramel. I also decided to make a second batch with slight alterations. The second batch consisted of brown sugar instead of cane. Dark corn syrup instead of light, and some molasses. The darker version yields a different taste mainly with the addition of pure molasses. Holly chopped up a few cups of pecans and we mixed that throughout the molasses version. The holiday candy making projects for this year are now complete.


Starting the 2.5 hour labor intensive process of home made caramel.


Close to the finished product. Caramel for Christmas anyone?