Weather: 54 glorious degrees
What I’m listening to: Say Hey (I Love You), Michael Franti and Spearhead
Not long ago, I discovered that part of my family comes from Amish roots. I was thrilled to no end at this tidbit, and of course, am now drawn to any Amish recipe, eager to try every one and tap into a piece of my heritage (if you have an Amish recipe that you’re fond of, please send it my way). I’d certainly like to think that my Amish ancestors would have been pleased with my from scratch food philosophy. But, enough of genealogy… onto these remarkable caramels.
These aren’t the kind of caramels that threaten to yank your teeth out of your mouth. These are melty soft and buttery sweet. The flavor and texture of these handcrafted candies is far superior to any packaged variety.
This was my first time making homemade caramels and I was thrilled with the results – they weren’t half as difficult as I had imagined. Stir, boil, stir, boil, pour, cool, slice, wrap. Honest ingredients and simple steps make this a recipe to which I will be returning again and again.
In case you’re intimidated at the thought of making homemade candies, I’ve included a few extra pictures so you can see how I achieved these little golden morsels. I can’t wait to give these away as gifts.