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edwardsfarmstead

Everyone you need for making homemade caramels and Christmas Candy this holiday season!

#LTKHome #LTKHoliday #LTKSeasonal

Everyone you need for making homemade caramels and Christmas Candy this holiday season! LTKHome LTKHoliday LTKSeasonal

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Comment LINK and I’ll send you my full caramel recipe with all the tips to get the most perfect homemade caramels as well as everything you will need to gift these yummy treats! Have questions? Drop them below!

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Comment LINK and I’ll send you my favorite Christmas Candy packaging, the instructions to make this yummy Christmas treat and the digital candy thermometer! The full recipe is below and on my blog www.edwardsfarmstead.com.

Homemade Caramels
1 cup butter or margarine
2 1/4th cup light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
2 teaspoons vanilla extract

•Combine butter, brown sugar, condensed milk, corn syrup, and salt in a heavy-bottomed saucepan over medium heat.
•Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (soft ball stage) or until a small amount of the mixture dropped into cold water forms a soft ball when removed from water. Cook for 2 minutes more at that temperature, stirring continuously.
•Remove from the heat and stir in vanilla
•Add parchment paper to a 9x13-inch baking pan. •Pour caramel mixture into the parchment lined pan and Allow it to cool completely at room temperature.
•Remove the parchment from pan and cut caramels into 1 inch squares using a sharp knife coated in butter or a bench scraper coated in butter works great!
•wrap caramels in 5x5 in wax paper or cellophane candy wrappers. Store caramels in fridge until ready to serve!
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Comment RECIPE and I’ll send you my favorite Christmas Candy packaging and the instructions to make this yummy Christmas treat! The full recipe is below and on my blog www.edwardsfarmstead.com.

White Chocolate Peppermint Bark

*1-24oz white chocolate almond bark
*12 candy canes or 30-40 starlight peppermints crushed

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In a medium size microwavable bowl, add one package (24 oz or 1 1/2lb) white chocolate (almond) bark and microwave on high for 60 seconds. Stir bark and microwave another 30 sec until completely melted and smooth. *You can also use a double boiler to melt chocolate.
*Add all of the crushed peppermint bits (except for a handful) into the melted chocolate and mix well. *Reserve the handful of bits to add to the top of the bark.
*On a baking sheet lined with parchment paper, pour peppermint bark onto parchment and spread evenly with a spatula.
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Easy Old Fashioned Caramel Corn

7-8 cups popped popcorn
3/4 cup brown sugar
6 tablespoons butter
3 tablespoons light colored corn syrup
1/4th teaspoon baking soda
1/2 teaspoon vanilla

•Preheat oven to 300 degrees and prepare a 12x17 baking sheet with sides by covering with foil and greasing with butter or adding a parchment sheet.
•Pop 7-8 (I use 7 to make easier to coat) cups plain popcorn and add to a large mixing bowl. Note: lightly buttered/salted popcorn is what I prefer to use! I use lightly buttered microwave popcorn and lightly salt it as it comes out of the microwave.
•In a sauce pan, mix 3/4 cup brown sugar, 3 tablespoons light corn syrup and 6 tablespoons butter. •Stir constantly over medium heat until mixture comes to a boil.
•Once the mixture comes to a steady boil, set a timer for 5 minutes. Continue to boil without stirring.
•Remove pan from heat and stir in 1/4 teaspoon baking soda and 1/2 teaspoon vanilla.
•Pour mixture over popcorn, stirring gently with a spatula or wooden spoon coat popcorn evenly with mixture as much as possible.
•Pour popcorn onto prepared baking sheet and spread out evenly.
•Bake on 300 for 15 min. Stir the popcorn mixture and bake for 5 minutes more.
•Remove from pan and lay popcorn out on another buttered parchment sheet or foil to cool. Cool completely before storing into a ziptop bag or airtight container.
•Enjoy!
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