Symphony fudge

4 cups sugar
2 cups whipping cream
2 sticks butter (no margarine)
16 oz. chopped Symphony candy bars (I used the almond and toffee chip kind)

In a large saucepan, mix the sugar and whipping cream. Bring to a boil and boil for one minute. Add the two sticks of butter and continue cooking. Boil mixture until it reaches 230 degrees on a candy thermometer. Remove from heat and stir in chopped Symphony bars until melted and smooth. Beat mixture with an electric mixer for 2-3 minutes. Pour into a greased 13x9 pan. Allow to harden and cool. Remove block of fudge from pan and cut into squares. Can refrigerate if desired.

* I found that this needs to be refrigerated or it gets too soft. I had a hard time reading 230 degrees though I may cook a tad longer next time. But this is an amazing fudge recipe

CARAMELS!!

First Melt 1 C. butter in a large saucepan

Then add 2 1/4 C. Brown sugar

Stir until all the sugar is combined

Add 1 C. Light Corn Syrup

add 1 can sweetened condensed milk stirring constantly

stir until combined

continue stirring constantly. you will notice the color changing

 Cook until a firm ball stage. it really depends on where you live and how soft you want. I do mine 250 that gives you a really soft almost melt in your mouth type....the other day i did 252 and got a soft chewy kind. we liked both. however my 11 year old likes the softer one (she has braces so that may be why)

add 1 tsp vanilla the last 4 min or so. i usually add it about 5 degrees to what I want it to

IT IS VERY IMPORTANT THAT YOU STIR THIS CONSTANTLY!!

 pour into a 9x13 GREASED pan. I have been using a 11X13 pan for mine

 Cool - I stick mine in the fridge for 1-2 hours

then cut into squares

Then get your 11 year old to help wrap them in wax paper

 Enjoy!! 

*I didnt use salt because my butter is salted :)

Another fun variation is do dip in chocolate after cutting the squares

Caramels

1 C. butter

2 1/4 C. brown sugar

1/8 tsp salt

1 C. light corn syrup

14 oz sweetened condensed milk

1 tsp vanilla

Melt butter; add brown sugar and salt mixing well. Stir in corn syrup. Gradually add milk. stirring constantly. Cook and stir over medium heat until reaches firm ball stage (245-252) This will take 10-15 minutes. Add vanilla last 5 minutes. Pour into greased 9x13 pan. Let cool. Cut into squares and wrap in wax paper.

Caramels

These are the best!!! You can cook them and cut them or dip pretzel rods in them. Either way so yummy!!!

1 c butter
1 c karo syrup
2 c granulated sugar
1 can sweetened condensed milk
Candy thermometer

Put butter, syrup and sugar in pan over med high heat. Stirring until dissolved. Get to a steady boiling point. Boil 4 min WITHOUT stirring. Remove from heat and add milk. Put back on heat and heat to 250* stirring pretty constant. Pour into buttered 9x13 Pam. Refrigerate til set then cut into squares and wrap in waxes paper.

Caramel

Homemade Caramel

1/2 cup butter (not margarine)

1 1/2 cups light corn syrup

2 cups brown sugar

1 1/2 cups heavy whipping cream, divided

1-1 1/2 tsp vanilla extract

mixed nuts, optional

1. Begin by melting butter in large heavy pan over medium-low heat. Add brown sugar, corn syrup, and half of cream (3/4 cup). Cook over medium-low heat, stirring gently, until sugar dissolves.

2. Cook, stirring occasionally, until candy thermometer reaches 224°. Add rest of cream gradually. Turn up stove to medium heat and continue to cook. At this point I wash down the insides of the pan with a pastry brush and water to get rid of any sugar crystals (left alone they may cause your caramel to turn to sugar). Don't worry about drops of water getting in the caramel - it will boil off.

3. Just before it reaches the Firm Ball stage (240° or 236° for high altitude), add in vanilla. Allow it to come back to a boil and remove from heat as soon as it reaches the Firm Ball stage **check tips. If you like nuts, add them about 1 minute before the caramel is done - if you add them earlier they will over cook.

4. Immediately pour into a buttered 9x13-inch pan. Allow to cool, use a spatula to remove caramel onto a cutting board, and cut caramel into small squares. Wrap in waxed paper or plastic wrap.

Tips:

1. Don't stir it when it gets close to the end. In fact, it needs minimal stirring at all!

2. Do not touch or disturb the caramel at all once you've poured it into the 9X13 - wait patiently for it to set up.

3. Although SLC is high altitude, I have found that 236 degrees is too soft. I prefer 240 degrees. Remember that the hotter it gets, the harder the caramel will be. Also, it depends on a lot more than just the temperature...so I would suggest checking your caramel the old fashioned way: drop a tiny bit into ice water and if it forms a ball that is the right consistency you like, it's ready. I like it to form a solid ball but still be soft enough to squish between your fingers.

4. I like to wrap in waxed paper. I rip the paper from the roll in 4 1/2 -5 inch strips then cut those in half. (That's perfect for a piece ~1 inch square) Then roll the piece of caramel and twist ends. Grip the paper from the far edge to twist in, otherwise it will rip.