• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Simply So Good

  • Home
  • About
  • Recipes
  • Contact
You are here: Home / Recipes / Dessert / Candy / Wonderful Caramels

Wonderful Caramels

December 9, 2013 Updated October 5, 2020 77 Comments

63 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe
 

 

 
 

The chocolates are dipped and the halls are decked.  Now I can relax and enjoy the season.

Chocolates have become our family tradition…I dip, the family eats.

 

Each year I’m more determined to make my chocolates better.  Fresh ingredients.  Nothing artificial.  I culture butter for my centers.  I have to admit my English Toffee rocks due to the full pound of fresh cultured butter.

I’m so excited to share my caramel recipe with you.

 

You will need:

2 cups light corn syrup
1 (14-oz) can sweetened condensed milk
1 1/2 cup milk
1 cup whipping cream
1 cup butter
4 cups sugar
2 teaspoons vanilla

 

Before you begin to make the caramel, make sure you can devote a full hour or so to the preparation.  No interruptions.  Focus.  It’s all about the caramel.  Phone calls, texts, etc. can wait.

Prepare the pan before you begin to cook the caramel by lining a 9 x 13-inch pan with nonstick aluminum foil.  Butter the foil lightly.  I realize it’s nonstick, but I want to make sure the caramel released with ease.

 

The key to making great candy is a good heavy pan.  This will prevent the candy from scorching or burning.  For the caramel you will need a 6 quart pan.  As the mixture comes to a boil the caramel will rise up the sides of the pan.  It’s not a fun mess to clean up when it boils over the top of the pan onto your cook top.

To the large, heavy pan add 2 cups corn syrup.

 

1 (14-oz) can sweetened condensed milk.

 

1 1/2 cups milk.  I use whole milk.

1 cup heavy cream.

 

4 cups sugar.

 

Stir until completely blended.

*This is important**.  Watch the sides of your pan.  If you have stirred the mixture vigorously, there might be sugar crystals present around the sides of the pan.  Sugar crystals are an enemy to making candy.  The last thing you want is candy that has turned to sugar.  Meaning there will be a sugary crunch in every bite.  The candy must be smooth and creamy on your tongue.

Wash down any sugar crystals you may see around the edges of the pan with a wet pastry brush.  Continue to watch and wash as the caramel cooks.

 

 

Add 1 cup butter.

 

Bring the mixture to a boil over medium heat stirring constantly.

 

Did you catch that?  STIRRING CONSTANTLY!  That means the whole time the caramel is cooking.

You will notice that the caramel will begin to thicken and the color will darken.

 

Shout out to my OXO spatula that can take heat up to 600 degrees or so.  I LOVE It.  I love how the spatula scrapes around the bottom edges of the pan.

The caramel will begin to sound different.  The bubbles will make a bit of a popping sound.

 

Clip on a candy thermometer and continue to stir.

A word (or more) about thermometers:

A good candy thermometer is not absolutely necessary, but very useful.  A thermometer needs to be tested before its initial use.  To do this, place the thermometer in a pan with enough water to cover the bulb.  Bring the water to a boil and let the water boil for several minutes.  Read the temperature at eye level; if you look down, the temperature will appear to be lower than it actually is.  Note the temperature of which the water boils.  It will probably be between 200-212F (95-100C),

If the water boils at any temperature other than 212F (100C),adjust the temperature accordingly.

Such as:  If your water begins to boil and the thermometer reaches 200F (93C) subtract 12 degrees from the recipe.

 

Notice how the caramel has darkened and has thickened.

 

I know my caramel is perfect when my thermometer reaches 232F.

 

Even though I have a thermometer I still use the cold water test.  Drop a spoonful of the caramel into a small bowl of cold water.

 

If the caramel holds it’s shape and can be formed into a ball, it’s cooked.  A soft ball stage will be soft the the touch and not firm.  The ball will droop when picked up.

When the caramel has reached a softball stage (which is the stage I prefer), remove from the heat.

 

Add two teaspoons of vanilla.

OMGosh I found the best vanilla at TJMaxx.  It is Madagascar Bourbon with Tahitian Vanilla Bean.

AMAZZZZING!

 

Gently stir in vanilla.  After stirring the vanilla do not agitate or stir the vanilla anymore.  This is not a good caramel recipe to use for turtles or pecan logs.  Agitation will cause the caramel to turn to sugar, which is not good.

Carefully pour the hot caramel into the prepared pan.  DO NOT  scrape the sides of the pan.  Just let the caramel pour into the prepared pan.  Any caramel stuck to the sides of bottom of the pan continue to cook while pouring.  If you scrape the caramel out, it will be harder because it has a higher temperature and the caramel will have soft and hard bites.  I just scrape the remains onto a buttered plate and we eat at it for a few days.

Once the caramel has cooled cover and let sit for 24 HOURS!

That’s TWENTY FOUR (24) HOURS!!

The caramel will cut so much nicer and will hold it’s shape and dip beautifully.

When ready to cut, after 24 hours, tip the caramel upside down onto a cutting board.  Tipping it upside down is very important.  It cuts much easier and creates a perfect cut. 

You will notice that this particular batch has pecans in it.  My addition for kicks and giggles and because I can’t leave caramel along if it contains nuts.  It’s an optional thing.  I opted.

 

Crazy, but I discovered that the caramel will cut much easier and hold its shape if you cut it upside down.  Meaning once you turn it out leave the bottom of the caramel up.

Cut caramel into whatever shape size you desire.

 

I like to place the squares that I’m dipping onto a sheet of buttered nonstick foil.

 

My chocolate is melted time to temper.  For info on chocolate tempering, check out my last year post for Gingerbread truffles.

 

I’m ready for mass production.  Meaning that I have to dip each caramel separately by hand which will take me about 2 hours.  Ugh.  It’s all part of the experience.

I put a TV in my kitchen and watch all my favorite chick flicks while dipping.  Sense and Sensibility (all time fav), Pride and Prejudice, Emma, Moonstuck, While you were sleeping, Downton Abbey, Call the Midwife (watched season 1)….

Ten pounds of melted chocolate.  Waiting to be tempered.

How I would kill for a tempering machine.

 

 

Tempering the melted chocolate by stirring on a cold marble slab.

 

 

 

Not my prettiest caramel.  If only I had another hand….

Repeat.

 

Sprinkle tops with sea salt for an amazing dipped caramel.

 

 

 

If you aren’t ready for the dipping experience, wrap the caramels in waxed paper or plastic wrap.

 

 

 

 

 

Whatever you beliefs may be, I wish you a very happy holiday season.  I hope you enjoy family, food, and friends as you celebrate your beliefs.

 

 
5 from 1 vote
Print

Wonderful Caramels

Homemade caramel is fantastic! I'll walk you through the recipe so you know exactly what to do. Then you get to choose if you want to dip them in chocolate.

Course Dessert
Cuisine American
Keyword homemade caramel recipe, homemade caramels, how to make caramels
Prep Time 20 minutes
Cook Time 20 minutes
Rest 1 day
Total Time 40 minutes
Servings 117 pieces
Calories 88 kcal
Author Janet Barton

Ingredients

  • 2 cups light corn syrup
  • 14 oz can sweetened condensed milk
  • 1 1/2 cups milk
  • 1 cup whipping cream
  • 1 cup butter
  • 4 cups sugar
  • 2 teaspoons vanilla
  • 2 cups pecans if desired
  • Tempered dipping chocolate if desired

Instructions

  1. Line a 9 x 13-inch pan with nonstick foil and lightly butter; set aside.  In a heavy 6-quart pan, combine corn syrup, condensed milk, milk, cream, butter and sugar.  Place over medium heat and stir constantly until mixture comes to a boil.  Wash down the sides of the pan if sugar crystals are present.
  2. Clip on a candy thermometer, cook stirring constantly until temperature reaches 232F or until mixture forms a soft-ball. (origial recipe calls for a temperature of 240F (115C) but I though that the caramel was too hard. Pour into prepared pan do not scrape the sides of the pan. Let sit for 24 hours before cutting. Makes about 117 1-inch pieces.

Recipe Notes

Recipe from "Candymaking", which is one fabulous candy recipe book.

Nutrition Facts
Wonderful Caramels
Amount Per Serving
Calories 88 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g5%
Cholesterol 8mg3%
Sodium 23mg1%
Potassium 25mg1%
Carbohydrates 13g4%
Fiber 0g0%
Sugar 13g14%
Protein 0g0%
Vitamin A 95IU2%
Vitamin C 0.1mg0%
Calcium 17mg2%
Iron 0.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.
 

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Candy, Dessert Tagged With: candy, caramel, Christmas gift, Giveaway, hand dipped chocolates, homemade caramel, salted caramels

Previous Post: « Up to My Elbows in chocolate
Next Post: Christmas Cookie Exchange: Almond Tartlets »

Reader Interactions

Comments

  1. yash shah says

    March 29, 2016 at 11:32 am

    Great Thanks for sharing ideas with us
    Delicious !!! Yummy!!

    Reply
  2. Nancy Curry says

    December 14, 2013 at 11:41 pm

    It’s the last day to enter and I STILL want to win. Thanks for your offer to share.

    Reply
  3. Lynn Mc. says

    December 14, 2013 at 5:36 pm

    Our favorite tradition is Christmas Breakfast Sausage Casserole from All Recipes.com. I put the casserole in the oven when the presents are being opened. It's so delicious.

    Happy Holidays to all.

    Reply
  4. Sarah says

    December 14, 2013 at 2:23 pm

    I love all of your recipes, but making homemade chocolates is a little ambitious for me. I love drooling over your pictures though. 🙂 Dark chocolate anything is my favorite!

    Reply
  5. Shrey Patel says

    December 14, 2013 at 6:54 am

    Yummy! The look so delicious!
    wow, awesome pics
    Those are beautiful! I love the topping on the second cake.
    Looks Wonderful.
    Wow that is amazing.
    Thanks.

    Reply
  6. Pam Hoffman says

    December 14, 2013 at 5:57 am

    Dark chocolate over carmel is my absolute favorite!!! Your pictures are amazing. Thanks for sharing the process.

    Reply
  7. Renaissance Women says

    December 13, 2013 at 11:59 pm

    I love your tutorial on dipping chocolates. I wish I were brave enough to try it. It reminds me of my mom making candies for the holidays. My favorite was the English Toffee which I would stuff myself with at every opportunity.

    Thanks for bringing back precious Christmas season memories.

    Blessings,

    Cassandra from Renaissance Women

    Reply
    • Janet Barton says

      December 14, 2013 at 4:34 am

      Thank you so much Cassandra. I'm with you on the English Toffee. That stuff is so hard to stop eating. I love it!

      Reply
  8. Lisa says

    December 13, 2013 at 10:09 pm

    These look awesome and I love all of the detailed pictures! I have never had good luck with caramel in the past likely because I didn't have a candy thermometer. I have one for this year's baking and look forward to try this recipe!

    Reply
    • Janet Barton says

      December 14, 2013 at 4:36 am

      Good luck on the recipe. I'm sure your caramels will be fantastic. Thanks for the comment.

      Reply
  9. sarifletch says

    December 13, 2013 at 8:02 pm

    These look amazing! My grandfather used to make homemade chocolates when I was a child and they were the best I ever had! I bet yours are just as good. 🙂

    Reply
    • Janet Barton says

      December 14, 2013 at 4:35 am

      I bet your grandpa's are better. They just always are because of who makes them. Mine will never be as good as my grandmothers.

      Reply
  10. Nancy Curry says

    December 11, 2013 at 6:39 pm

    When do you add the nuts to the caramel? I’ve tried with mixed results. Sometimes it’s perfect, and other times it get sugary with little sugar crystals throughout, but the part without nuts is great. Thanks for your reply

    Reply
    • Janet Barton says

      December 11, 2013 at 10:21 pm

      This is the tricky part about caramel. Once removed from the heat you do not want any agitation because this will cause the crystals to form. I poured 2 cups pecans into the bottom of the pan and carefully poured the caramel over the nuts. My fingers are crossed, but so far no sugar present.

      Reply
  11. Karen says

    December 10, 2013 at 8:49 pm

    I always fix a standing rib roast for Christmas and my family loves it…but the thing I love most is all the baking.
    Cinnamon rolls, pound cakes, cookies, and yeast rolls are done as gifts. I also make truffles…my son's favorite!

    Thank you for sharing so much here! Now I'm off to search out some of your chocolate recipes!

    Care to share any chocolate book titles?

    Merry Christmas and God bless you and your family!

    Reply
    • Janet Barton says

      December 11, 2013 at 10:23 pm

      My favorite Candy book in called "Candymaking" by Ruth Kendrick. She's an awesome dipper and now has a business making beautiful chocolates called "Chocolat" Thanks for sending your family traditions. They just make my mouth water. After reading all the comments Christmas boils down to just being with family. It's the best.

      Reply
  12. Janet Barton says

    December 10, 2013 at 4:00 am

    I can't believe I sitting here crying while I read about your family traditions and the amazing food. I want to come to everyone's home for Christmas to watch and learn. I love family and I love reading about your families. What a wonderful Christmas I am having. Thank you so much for sharing.

    Reply
  13. Janet Barton says

    December 10, 2013 at 3:46 am

    Meredith:
    Making cookies with my mom!

    Reply
  14. Janet Barton says

    December 10, 2013 at 3:45 am

    Alisha M:
    My favorite thing to make around christmas time is fresh homemade molasses crinkles. They are similar to gingerbread cookies but they are moist and also extremely delicious!

    Reply
  15. Janet Barton says

    December 10, 2013 at 3:45 am

    Kristen H:
    Baking cookies, hands down. I've slowly taken over baking most of our Christmas cookies, using recipes that my mom and grandma have made for years. My favorite are Neopolitan cookies (some people call them rainbow cookies). They're 6 different layers, and a labor of love, but everyone's favorite! It's my daughter's first Christmas this year, and I can't wait until she's old enough to start "helping" me in the kitchen!

    Reply
  16. Janet Barton says

    December 10, 2013 at 3:44 am

    Sarah:
    Can't wait to make these. The hand dipped chocolate may be a bit much for me to handle. A favorite for us is gingerbread cookies from colonial Williamsburg. My husband went to college there and I visited a lot as a child.

    Reply
  17. Janet Barton says

    December 10, 2013 at 3:44 am

    Valentina:
    "Ny favorite holiday food tradition are different patties like meat, green onion and specially cabbage. My mom made it always. I like specially curds patties, in Russia
    name vatrushki. We have a lot food traditions,maybe I cann't write down here all of it. I'm from Russia and I learn English. I like to read your blog, because it very interesting for me."

    Reply
    • Janet Barton says

      December 10, 2013 at 3:55 am

      Your English is fabulous. Thank you for sharing your Russian traditions. I want to come to your house for Christmas.

      Reply
  18. Janet Barton says

    December 10, 2013 at 3:44 am

    Phyllis:
    We love to make pizelles and rosettes. My husband is Italian and these Christmas goodies were always made by his Mom. I roll the pizelles and then dip in chocolate. Really yummy! Thank you for the caramel recipe. P

    Reply
  19. Janet Barton says

    December 10, 2013 at 3:43 am

    Jessica:
    i have two small children (3 &4) and they love to get in the kitchen on christmas eve and bake santa chocolate chip cookies, and we leave fresh carrots for the reindeer. baking with the kids and creating the magic of christmas is definitely my favorite holiday food tradition.

    Reply
    • Janet Barton says

      December 10, 2013 at 3:56 am

      Cherish these times with your children. They are the best years. I love that you are establishing tradition with your little family.

      Reply
  20. Janet Barton says

    December 10, 2013 at 3:43 am

    Monica:
    Is it sad that I have to enter here to get your chocolates! My mom is only so kind with the ones you give her. Favorite food tradition is the cheeseball that was first given to our family as a gift and we have been making ever since.

    Reply
    • Janet Barton says

      December 10, 2013 at 3:57 am

      Oh Monica. We need to get together more often. We need to have a kitchen party with all the girls and make goodies. Charees would love it. I only wish she hadn't moved…ugh.

      Reply
  21. Janet Barton says

    December 10, 2013 at 3:42 am

    Lauren:
    My mom's homemade White Chocolate & Pecan popcorn with hot chocolate Christmas Eve.

    Reply
  22. Janet Barton says

    December 10, 2013 at 3:42 am

    Megan G:
    I also love to make candy! !!! When I was 10 and living back east I needed my mom to make pecan logs and she said she would if I shelled all the pecans her parents sent her from texas. I did and she used her mothers caramel recipe and made a divinity veneer and she would dip the log of divinity in the hot caramel and then roll it in the freshly shelled pecans. My fingers were bleeding but I think those were my favorite pecan logs ever! !! I've made them many times since and have found much easier ways to make them.

    Reply
    • Janet Barton says

      December 10, 2013 at 3:59 am

      Fresh pecans are the best. That is why your mom's pecan logs were so good. It was your labor of love and blood for the finishing touch of fresh pecans. So fun.

      Reply
  23. Janet Barton says

    December 10, 2013 at 3:42 am

    Daniela:
    We cook for three days straight, my mom, my grandma and me; and while we are cooking we serve each other liters and liters of mate and chat non stop.

    Reply
  24. Janet Barton says

    December 10, 2013 at 3:41 am

    Kate:
    My mom makes absolutely amazing poppyseed cookies with chocolate centers. She finally handed over the recipe a few years ago. I am excited to take them to a cookie exchange this year, but I can't share the recipe with my new friends!

    Reply
  25. Janet Barton says

    December 10, 2013 at 3:40 am

    Cathy:
    "Pies we always had delicious pies for Christmas,savory and sweet.
    I will be trying these caramels I have tried them before but didn't have much luck but love the detail you have given.
    "

    Reply
  26. Janet Barton says

    December 10, 2013 at 3:40 am

    Lindsey:
    We make your french toast bread pudding for Christmas breakfast every year! SO tasty. We also have Chinese food for Christmas dinner 🙂

    Reply
  27. Janet Barton says

    December 10, 2013 at 3:40 am

    Mary Ann G:
    "Every Christmas morning before going to the tree to open Christmas gifts, the children had to eat some traditional Swedish rice pudding. This is a tradition that came from my childhood, supposedly from a long ago ancestor from Sweden ( or maybe that was just a good story!) Rice pudding reminds me of my mother and grandmother and nutmeg and coziness!
    I often serve it with raspberry sauce, and hide an almond in it to see who can find their almond first.
    "

    Reply
    • Janet Barton says

      December 10, 2013 at 4:02 am

      My best friends mother is from Norway. I was always so jealous of this same tradition that her family had. They would sprinkle the porridge/pudding with cinnamon, nutmeg and a pat of butter. She told me how exciting it was to be the one to find the almond. Thank you for sharing.

      Reply
  28. Janet Barton says

    December 10, 2013 at 3:38 am

    Laura:
    "I live in Cork City in Ireland and a very popular thing to eat here at Christmas is Spiced beef. We prepare it on Christmas Eve. It is a Silverside of beef that has been rubbed with a special mix of herbs which include Allspice, juniper berries,cloves pepper , salt and other 'secret' ingrediants. People buy it from the butcher as the process of doing it yourself can take weeks. It is then boiled for 2-3 hours. The smell around the house is so distinctive and really says Christmas to me. It is served on Christmas day alongside the Turkey and Ham. It is also delicious in a sandwich with horse radish sauce. When I was a child I thought every county in Ireland had this and although it is getting more popular now it has its roots firmly based in my home city of Cork.
    Thank you so much for writing your lovely blog."

    Reply
    • Janet Barton says

      December 10, 2013 at 4:04 am

      I want to have that aroma in my home. The beef sounds so amazing. I'm so happy you found my blog in Ireland. What a great tradition and story. Thank you so much for sharing with me. I will always remember City of Cork.

      Reply
  29. Janet Barton says

    December 10, 2013 at 3:37 am

    Vanessa:
    On Christmas Eve we eat pirogy as part of our Slovak traditional meal. We have at least 4 different kinds (lekvar, cottage cheese, cabbage & potato) Sometimes we try making a new variety, but these are the ones guaranteed to be there! When we were younger, my sisters, cousins and I would sit around the dinner table, once all was cleaned up and eat clementines & grapes. We would use the orange peel and squeeze it next to a candle flame to ignite the oils in the peel 🙂 We still sometimes do that even as adults now 🙂

    Reply
    • Janet Barton says

      December 10, 2013 at 4:04 am

      My mouth is watering. What a wonderful family gathering.

      Reply
  30. Janet Barton says

    December 10, 2013 at 3:37 am

    Katie:
    Every year for at Thanksgiving my grandfather would challenge me to a pie eating contest; who ever ate one slice from as many pies wins. He always did this because he knew he would win, as I never liked pecan pie or mincemeat. My grandfather was my favorite person in the world. He died some years ago, and every Thanksgiving I still feel completely guiltless in eating as many slices of pie as I want, because it reminds me of my amazing grandfather.

    Reply
    • Janet Barton says

      December 10, 2013 at 4:05 am

      Oh, I'm so touched. What fond memories.

      Reply
  31. Janet Barton says

    December 10, 2013 at 3:36 am

    Rosalie:
    My mother was born in New Mexico and my Dad in Spain. So I was brought up on a variety of ethnic food. For +-mas, I make tamales, Biscochitos, Posole, and pork strips marinated in red chile that's eaten with flour tortillas. I was the only one in a rather large family who learned how to make both the flour tortillas and corn tortillas. On +mas Eve we have the Spanish side: a Paella with lots of seafood. ( When my son was little, he asked why we shorten Christmas with an "x"? He thought it made more sense to use a "cross". Your candy looks delectable!

    Reply
    • Janet Barton says

      December 10, 2013 at 4:06 am

      I want to come to your house. I want to learn how to make your entire menu.

      Reply
  32. Janet Barton says

    December 10, 2013 at 3:36 am

    Debra G:

    Growing up my mom always made homemade scalloped potatoes and a full size ham on Christmas morning. We still make this simply delicious meal but have moved it to Christmas Eve Dinner. I learned to bake from her and my grandmother and still make so many of their special treats along with many from my baking business. Food and family filling the home…nothing better!! Oh except maybe to win this yummy giveaway!! Here's hoping!! Merry Christmas to you and your family!!

    Reply
  33. Janet Barton says

    December 10, 2013 at 3:35 am

    Shelby:

    Gingerbread Cookies!

    Reply
  34. Janet Barton says

    December 10, 2013 at 3:35 am

    Lori:
    My mom would make homemade caramel pecan sticky buns for breakfast on Christmas morning. A labor of love for sure!

    Reply
  35. Janet Barton says

    December 10, 2013 at 3:35 am

    Kate:
    Making and decorating sugar cookies with my mom.

    Reply
  36. Janet Barton says

    December 10, 2013 at 3:34 am

    Ally C:
    My favorite holiday food tradition is eating pannetone and my mom's homemade hot chocolate on christmas eve. 🙂

    Reply
  37. Janet Barton says

    December 10, 2013 at 3:34 am

    Hope M:
    In my house, every year we make a birthday cake for Jesus (because everyone needs a cake for their birthday, after all). The cake is any flavor (typically chocolate) and is surrounded by so many happy family memories that it always taste amazing!

    Reply
  38. Janet Barton says

    December 10, 2013 at 3:33 am

    Lindsey:
    My dad has always made clam chowder and challah for the family on christmas eve. When I was 15 I decided to become a vegetarian and my dad, not wanting to leave me out of the tradition, made me my own pot of potato chowder on christmas eve. It is delicious and he has made it for me, without fail, for the past 14 years. Thanks, dad!

    Reply
  39. Janet Barton says

    December 10, 2013 at 3:33 am

    Christine:
    Every year, a couple weekends before Christmas, my family gets together and spends an entire weekend baking our hearts out. We bake tons of treats to share with family, friends, coworkers, neighbors, etc. I love it because we get to spend some extra time together during the holidays and I always leave with tons of yummy treats to share.

    Reply
  40. Janet Barton says

    December 10, 2013 at 3:33 am

    Brittany P:
    Christmas Day we have a traditional English dinner with prime rib and pop-overs because your recipes taught my mom how to make it! I also love the fresh cranberry/pomegranate jello we have with It too! My mom won the golden ticket last week I hope mine comes on Friday the 13th! 😉

    Reply
    • Janet Barton says

      December 10, 2013 at 3:53 am

      Ha ha. I can't wait until your are up to your elbows in chocolate. Your mom is going to create so many memories for her girls. Lucky daughters…and sons.

      Reply
  41. Janet Barton says

    December 10, 2013 at 3:32 am

    Marsha B:
    Oh, your candies all look wonderful! I just found your blog not too long ago and I am enjoying everything you write about. I love ham for Christmas with the green bean casserole, mashed potatoes and all the other trimmings. I love to bake cookies, but with just my hubby and me, we don't need to eat all the cookies!

    Reply
  42. Janet Barton says

    December 10, 2013 at 3:31 am

    Kerstin S:

    We have Swedish Christmas Eve every year- I love it!

    Reply
  43. Janet Barton says

    December 10, 2013 at 3:31 am

    Kristi E:
    We make Rouladen for Christmas dinner every year. Our family has done this for 4 generations at least.

    Reply
  44. Janet Barton says

    December 10, 2013 at 3:30 am

    Tammie D:

    "I eat it all! Love your chocolates and blog. Wish I could come get a personal class but I live in Texas Boo
    "

    Reply
  45. Janet Barton says

    December 10, 2013 at 3:30 am

    Jen J:

    My favorite holiday food tradition is making homemade caramels for my family and friends. People start asking me in October when it will be caramel making time and I just have to tell them to be patient. I think that yours are marvelous too Janet and I love that you put so much work into your chocolates and then share them with all of us!

    Reply
  46. Janet Barton says

    December 10, 2013 at 3:29 am

    Danielle:
    I have fond childhood memories of Christmas eve. I don't remember exactly what we ate as much as the ambience. We set up the food in front of the fire place in the living room where we hung out until the wee hours of the night, eating, talking, signing and playing games. Since we often had a house full of guests throughout the year, private family times like these were truly special.

    Reply
  47. Janet Barton says

    December 10, 2013 at 3:29 am

    Melinda:

    "prime rib on Christmas eve….
    And of course Christmas cookies!"

    Reply
  48. Janet Barton says

    December 10, 2013 at 3:29 am

    Carol W:

    When I return home from my mission, I would love to learn how to dip chocolates. Will you be teaching a class next Christmas season? P.S. I love your blog. I have made several of your recipes for my missionaries and they are always delicious! You are a fantastic cook not to mention writing an excellent blog with explicit instructions. I consistently find fabulous recipes on your blog. Thank you

    Reply
    • Janet Barton says

      December 10, 2013 at 4:09 am

      I'm not sure about teaching a class, but anyone is welcome in my kitchen while I'm dipping. I would love to have you in my kitchen.

      Reply
  49. Janet Barton says

    December 10, 2013 at 3:28 am

    Beth C:
    Nana's Fudge! My Mother-in-law Ethel, aka Nana, made the most amazing old-fashioned milk chocolate fudge … no chocolate chips or marshmallow … just sugar, cocoa, milk and a little salt … cooked to the "soft-ball" stage and then allowed to rest with butter and vanilla until it was ready to be stirred into perfection by Pap-pap's or one of the boys' strong arms. We swore she used a magic pot and spoon, because no one could duplicate her fudge. We all tried to make Nana's fudge, but none of us really every succeeded … it just never tasted the same. She graciously tried to teach each of us … we just didn't have her loving touch. Nana passed away 18 months ago. Didn't even try to make the fudge last year … too soon and we were still immersed in grief. But this year, the family asked if I would try one more time. And so, after reading your advice about themometers I might add … and something she never used, I decided to attemptNana's Fudge one more time. I could never make it while Nana was alive, but I can now proudly say I have mastered Nana's Fudge. Only the best ingredients (which she always insisted on and we usually ignored), produced a creamy, smooth chocolate delight! It's a traditon I'm glad we'll be able to continue!

    Reply
    • Janet Barton says

      December 10, 2013 at 4:08 am

      I'm so happy you have mastered your Nana's fudge. What a great legacy you are continuing. I have to admit that is one candy I have not mastered. We learn from the best.

      Reply
  50. Janet Barton says

    December 10, 2013 at 3:26 am

    Keri:
    an orange and a coca cola in the stocking!!

    Reply
  51. Janet Barton says

    December 10, 2013 at 3:26 am

    Barbara P:
    Beginning Thanksgiving evening, it is all about cookies in our home. We spend a month making cookie dough of every possible flavor. E roll them, shape them and freeze them. Then throughout the month we bake them as needed. We supply platters and baskets of porkies for school functions, parties , etc. we also make up beautiful gift baskets and drop them off at friends and neighbors houses.my hour boys love this, and we have really taught them that Christmas is not about one day of getting presents, rather it is a season, a special spirit, of thinking of others and sharing our sweets and good fortune. Merry Christmas!!!!

    Reply
  52. Janet Barton says

    December 10, 2013 at 3:26 am

    Carol W:
    I am serving a mission right now and I am overwhelmed at the great love people have for missionaries. I have 14 missionaries in my mission that don't have family support and when I sent an email to family and friends to buy Christmas gifts for these 14 missionaries, within 30 minutes I had all the missionaries taken care of. This is the third year I have sent out an email to friends and family in helping humble missionaries without family assistance. Despite economical times, people jump at the chance to help others in need. Our tradition is to help missionaries that don't have family support as these missionaries appreciate anything and everything that is given to them.

    Reply
    • Janet Barton says

      December 10, 2013 at 3:52 am

      Amazing story. I'm so glad you shared that with me. If you ever need anymore help, I have an army of women that would jump at that chance to help the missionaries any where, any time. God bless and Merry Christmas.

      Reply
  53. Janet Barton says

    December 10, 2013 at 3:25 am

    Jenni:
    I love baking Christmas cookies, I remember baking them with my mom when I was growing up and we would deliver plates full of cookies to neighbors and friends. Now my boys help me bake and last year we had a baby girl so I can't wait to include her in the tradition too!

    Reply
  54. Janet Barton says

    December 10, 2013 at 3:23 am

    Amber C: It used to be the butterscotch rolls for Christmas morning breakfast but I think my favorite now is the real gingerbread houses we make. We used graham crackers when I when growing up but I'm now in charge of making real gingerbread for our houses and I adore the way it smells!

    Reply
  55. Daniela says

    December 10, 2013 at 12:11 am

    This recipe is the scariest one I have ever seen. You are awesome.

    In Argentina we have Christmas Eve Dinner, and we are mostly Italians, so our tradition is to EAT. A lot. During hours. Usually we start around 8 pm with vermouth, cured meat and cheese and finish by 3 am with cider and turrón. After that we pass out and then we get toghether again to have lunch with the leftovers plus a few things more. Aaand we repeat it a week later for New Year's Eve Dinner. Aaaaaand this year, the next day we have to go to work (good.luck.with.that).

    Well, we may have one tradition in Christmas: someone gets picked up as the delivery guy and must hand out the presents, while everyone else munches on the pan dulce, the garrapiñada and the turrón.
    And another one in New Year: we, the cousins, try our best the lit up a paper lantern every year. And we fail spectacularly every year. Somebody call the Guinness World Records guys!

    Reply
  56. Jackie says

    December 9, 2013 at 11:02 pm

    Your caramels are delicious. I've been making them for years now. My sister in law use to be in your ward, and got the recipe from one of the church cook books. They are SOOO yummy!
    One of my recent traditions is making cinnamon rolls for my friends and family. I became single some years back and could not afford to buy gifts for all my single friends, so I made cinnamon rolls for them and their families. I gave them uncooked so they could cook them at home and enjoy them. It has been a hit each year. A few of my friends have even come over to help make them.
    I enjoy your blog!
    Jackie

    Reply
  57. Lauralee says

    December 9, 2013 at 10:34 pm

    Hmmm, I sent this once, but it's not showing up. I must have done something wrong. ANYWAY, some of our favorite "must haves" for the holidays are Namaimo Bars, Butter Tarts and Sausage Rolls. We lived in Canada for 18 years and these traditional holiday foods stuck when we came back stateside.

    Reply
  58. Mrs. K says

    December 9, 2013 at 9:18 pm

    Looks delicious! What is cultured butter?

    Reply
    • Janet Barton says

      December 9, 2013 at 9:23 pm

      I just added the link: https://www.simplysgood.com/homemade-cultured-butter/
      Cultured butter is made my adding yogurt to cream and letting it sit for 24-48 hours which cultures the cream. Just beat the cultured cream in a mixer and within a couple of minutes you have wonderful butter and amazing buttermilk.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

About Me

Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

Read More »

Trending Recipes

  • pink iced heart sugar cookies Sour Cream Sugar Cookies
  • No-knead Crusty Bread in a Dutch oven No-knead Crusty Bread
  • Kalamata olive fouggase on marble with dipping sauce Kalamata Olive and Rosemary Fougasse with Fresh Herb and Pepper Dipping Oil
  • Bunny butter cookies in a bowl with colored sprinkles Miffy Petit Beurre (Shortbread Cookies)
  • Lemonade and raspberry lemonade in tall glasses Old Fashioned Lemonade
  • Tree cut out sugar cookies with green icing and golden sprinkles Butter Dream Sugar Cookies
  • Glass of almond milk with 2 gray striped straws on wood board with container of almond milk in background Quick Homemade Almond Milk
  • Homemade Buttermilk Ricotta
  • overhead shot of no-knead Dakota Bread on a blue cloth No-Knead Dakota Bread
  • Slices of No-knead Partially sliced Green Chile Cheddar Bread No-Knead Green Chile Cheddar Bread

Latest on Instagram

simplysogood

It’s time for Miffy cookies! I love these cute l It’s time for Miffy cookies! I love these cute little French shortbread Miffy Petit Beurre cookie. These cute little butter shortbread cookies melt in your mouth. 🐰💗

You don’t need a Miffy cookie cutter in order to make this delicious shortbread cookie. You can make them any shape.

#easter #bunny #shortbread
My favorite chocolate cupcakes topped with the flu My favorite chocolate cupcakes topped with the fluffiest white chocolate icing. 

This is an old vintage recipe from my childhood and is called “Ermine frosting”. It is so smooth and creamy. It’s definitely not your normal icing. It is less sweet and super fluffy. I think you’ll love it❣️

The recipe is linked in my bio. 😘

#valentinesday #feb14 #valentine
Oh baby! This combination: Chocolate, Banana, and Oh baby!  This combination: Chocolate, Banana, and Nutella🔥The most extremely moist chocolate banana cupcakes, with Nutella icing… Plus a little surprise of chocolate chunks inside!

The Nutella icing is so creamy and delicious.  It’s loaded with Nutella and a bit of sour cream. 🤤 

#chocolatebanana #chocolatecupcakes #nutellabanana
Valentine’s Day = Sugar Cookies! Am I the only Valentine’s Day = Sugar Cookies!

Am I the only one who craves sugar cookies beginning February 1st?  It’s time to stock up on butter & Valentine sprinkles. 💗

You can find my favorite Valentines sugar cookie recipes in the link in my bio. They are all so buttery 🤤 and will melt-in-your-mouth and freeze great. 

Baking starts now!! 

#valentinescookies #sugarcookies #thebestsugarcookies #valentines
The lunar new year is soon approaching this Sunday The lunar new year is soon approaching this Sunday, January 22. We are celebrating the year of the rabbit with these homemade Mandarin Pork Potstickers with Ginger Soy Sauce for dipping!!

Wishing you a fabulous year filled with love, peace, bunny ears, and potstickers. ✌️❤️🐰 🥟

#lunarnewyear #potstickers #yearoftherabbit
Why I love slow cooker lentil soup: * I can throw Why I love slow cooker lentil soup:

* I can throw the ingredients into a slow cooker before I go to bed and it will be hot and steamy when I finish a long, cold run in the morning.
* I can toss the ingredients into a slow cooker in the morning and let it do its magic all day for a quick supper. 
* It’s brothy!  I love brothy soups. 
* It’s noted with healthy and nutritious ingredients.
* This recipe can be made in an instant pot in about 20 minutes!
Recipe link in bio

#lentilsoup #crockpotsoup #slowcookersoup
This is a very quick version of Christmas Stollen This is a very quick version of Christmas Stollen flavored bread. The sweet dough is filled with dried fruit, candied orange and lemon peel, and almonds. 

The dough is wrapped around a ribbon of marzipan filling. Bake until golden then dust heavily with powder sugar. 

I like to toast a thick slice then scoop out the warm marzipan and spread it all over my toasted Stollen 🤤

#christmasbaking #stollenbread
#christmasrecipe
Biscotti literally means “twice baked”, and do Biscotti literally means “twice baked”, and double baking is the secret to these crunchy Italian cookies. Their hard texture makes them perfect for dipping into your hot drink. 

Chocolate Hazelnut Biscotti are my favorite and I add them to my Christmas cookie list because they make such a cute gift, but most of all I love dipping them in my cocoa. 

#biscotti #christmascookies #christmasbaking
During my September runs I start looking for the p During my September runs I start looking for the perfect juniper bush for my natural gingerbread houses. 
The bushes must be filled with perfect purple berries. 

In December in start snipping those twigs and berries to adorn my natural little houses. I add nuts, cinnamon sticks, whole cloves, herbs, and a dusting of powdered sugar. ☺️

#gingerbreadhouse #gingerbread
#nature
Load More... Follow on Instagram

Footer

Featured on

The Daily Meal Logo The foodgawker-logo reddit Logo BuzzFeed Logo halfbaked Harvest Logo Browneyed Baker Logo FOOD52 Logo University of Washington Logo sheknows Logo

Copyright © 2023 Janet Barton
Privacy Policy