This is my Grandma Eldredge's recipe,and every year she makes this and sends it out to all her children and grandchildren, and we look forward to it every year for Christmas. I'm trying to continue that tradition.
I start with two pots, one a big heavy pot, and the other a double boiler. I put them both on medium heat and set the timer for fifteen minutes.
The double boiler pot:
3 cup heavy whipping cream
1/2 cup eagle brand sweetened condensed milk
Stir this once and put the lid on.
At the same time in the heavy pot:
2 c. white sugar
2 c. corn syrup
Stir constantly
After the fifteen minutes are up, the milk in the double boiler should have formed a scum on the top, (do not boil). The sugar mixture in the heavy pot should be boiling.
Start pouring 1/2 cup milk mixture into the sugar mixture, it will bubble up fast so stir quickly, and set the timer for 3 minutes, stirring constantly. Continue this pattern until you've poured in all the milk mixture. Put your candy thermometer in and keep stirring until the temperature reaches 230 degrees. Coat your pan with mineral oil and pour candy in to cool.
Then I put a piece off and dip it in milk chocolate and place on wax paper ( I use chocoley dipping chocolate, which can be purchased at chocoley.com)
I will also place nuts, like cashews, macadamia nuts, or pecans or walnuts on the wax paper and pour a little Carmel over it and then dip it in chocolate.
A little time consuming, but so worth it.
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