My Sugar Daddy

NO I am NOT referring to HIM! At least, not yet.
I have been wanting to learn how to make candy and dipped chocolate for years. We have some extended family that inspired me to get started. Today was the day. I'm making caramels!

Here we have some sugar, whipping cream, milk, Karo syrup, and salt. Only put about 1/3 of the milk mixture in the pan to begin with.
Give it a little stir at the beginning, and then go get a book to read.
Don't stir it! Just watch it from time to time. Nice bubbles. Time to turn down the heat.
The magic is starting to happen. It's changing color. Don't stir it!
When it reaches 220°F, get your spoon or heat-proof spatula. Add the rest of the milk mixture while stirring (keep it boiling!). Now add 1/2 can of sweetened condensed milk and stir, stir, stir.
See it getting thicker?
And more brown? Brown? Brown? Brown! BROWN! (Cheryl, that was for you!)
It's done! Pour it onto a cookie sheet (jelly roll pan) lined with parchment paper. Let it firm up.
And see what you get? Now you can have a Sugar Daddy too!
Caramels

2 cups whipping cream

1/2 cup milk

1 1/4 cup white corn syrup

2 cups sugar

1/4 tsp salt

1 tsp vanilla

1/2 can sweetened condensed milk

This recipe can be doubled, and then you won't have to worry about how much is half of a can of s.c. milk, but I just eye-balled it and was fine. Cover a jelly roll pan or cookie sheet with sides (which is what a jelly roll pan is!) with a piece of parchment paper.

Mix the cream and milk together and pour about 1/3 of the mixture into your pot. Add the sugar, corn syrup and salt. Give it a little stir over medium-high heat. When it boils, turn the heat to medium-low.

When it turns a pale beige, turn up the heat and add 1/3 more of the milk mixture, while stirring. Keep it boiling! Stop stirring and reduce the heat once more. Cook for about 10 more minutes, turn up the heat and stir in the remaining milk/cream mixture. Reduce the heat for the last time for about 10 more minutes (the goal is to reach 220°F on the candy thermometer). Add the sweetened condensed milk at this point. Now you have to stir, stir, stir until the thermometer reads 230°F. Keep at it! You're getting so buff from all that stirring! You can do it! You're almost there! Don't give up! When you reach the magic number of 232°F, pour the caramel onto the prepared cookie sheet. Spread it out a little (quickly!) If you really want to make them into Sugar Daddy's, you'll have to pop some sticks in there right now. You'll cut it into rectangles in about 30 minutes when it has cooled off.

Now, if you make this, and if you eat this, if you get it stuck in your teeth and don't brush afterwards, you may be needing to see my "sugar daddy" to remove your sugar daddy.

One of my sugar babies with my sugar daddy.

Disclaimer: I cannot be held responsible for any fillings that may or may not be pulled out of your teeth due to eating these caramels!