Each Christmas I teach myself a new candy recipe. Last year I started with my caramel recipe and added a splash of orange extract for fun. This year I just might try buttered rum extract.
—SHELLY BEVINGTON HERMISTON, OR
PREP: 10 MIN. • COOK: 30 MIN. + STANDING • MAKES: ABOUT 2 1/2 POUNDS (80 PIECES)
1 teaspoon plus 1 cup butter, divided
2 cups sugar
1 cup light corn syrup
1 can (14 ounces) sweetened condensed milk
1 teaspoon orange extract
1 teaspoon vanilla extract
1. Line an 11x7-in. dish with foil; grease foil with 1 teaspoon butter.
2. In a large heavy saucepan, combine the sugar, corn syrup and remaining butter. Bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low; boil gently, without stirring, for 4 minutes.
3. Remove from the heat; gradually stir in milk. Cook and stir until a candy thermometer reads 244° (firm-ball stage). Remove from the heat; stir in extracts. Immediately pour into prepared dish (do not scrape saucepan). Let stand until firm.
4. Using foil, lift out candy; remove foil. Using a buttered knife, cut the caramel into 1x3/4-in. pieces. Wrap individually in waxed paper; twist the ends.