thank you gifts

I have a couple things I’d like to admit.

one. I am in total denial that school is going to be starting. Is anyone else feeling this? Summer, oh summer, where did you go?

two. Despite that, when I walked into Target and and was met by all the school supplies last week, and then saw all of this back to school goodness pop up on my google reader, I couldn’t help but get just a little of that back-to-school buzz.

So, even though I am going to spend the last days of summer cramming in all the swimming, snow cones, and late night reading I can, I am kind of getting into the back-to-school thing on the side.

I thought you’d like to see something I mailed off yesterday.

Remember when my friend Sherry and I exchanged bottles of goodies via post? Well, when I came home with a bag full of school supplies, I couldn’t help myself.
I started with colored pencils.
I wrapped up a few other back-to-school goodies in tissue paper and stuffed them in too.
And of course, with all those colored pencils, there had to be something to color. So I rolled up a few coloring pages.
In it all went,
and the lid went on.
On went the stamps. (I checked USPS postage rates, and 5 first class stamps were enough to mail my 5 ounces of goodies.)
And the only thing left to do was drop it in the big blue mailbox.

and incase you’d like to see a little more, here is my favorite fun mail inspiration from the archives (or follow my 13 oz or less Pinterest board, or see it all right here):

A Disposable Camera | A Sponge | A Tube of Bert’s Bees | A Wreath and Twinkly Lights | A Disguise | School Supplies | A Pair of Flip Flops | A Big Ball | Plastic Eggs 1 and 2 | Silly Putty |Shovel & a Bucket | Ribbon Sticks | Bubblewrap Hopscotch | Fan Mail | Waterbottle Care Package | Bouncy Balls | Sticky Notes | Jr Mints | Frisbee | Mini Banner and Mini m&ms

find postage rates for happy mail right here along with other mailing details

 

 

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Since starting my series about happy mail, I have heard a suggestion from a few of you I’ve been dying to try. And finally this week I did it. I mailed a flip flop.
Just four stamps, and in the big blue box it went.
The other flip flop goes out next week.

and incase you’d like to see a little more, here is my favorite fun mail inspiration from the archives (or follow my 13 oz or less Pinterest board, or see it all right here):

A Disposable Camera | A Sponge | A Tube of Bert’s Bees | A Wreath and Twinkly Lights | A Disguise | School Supplies | A Pair of Flip Flops | A Big Ball | Plastic Eggs 1 and 2 | Silly Putty |Shovel & a Bucket | Ribbon Sticks | Bubblewrap Hopscotch | Fan Mail | Waterbottle Care Package | Bouncy Balls | Sticky Notes | Jr Mints | Frisbee | Mini Banner and Mini m&ms

find postage rates for happy mail right here along with other mailing details

 

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I opened my email one day to find a note with these adorable pics in it.
You are looking at two little cousins, one who decided to mail her cousin a ball, and the other who opened her mail box to find it. Thank you, Brenda, for sending these. I do not think these sweet cousins could be any cuter.

Of course that put me over the edge and we had to try this ourselves.

Sharpies were essential so we pulled out our favorite colors. We stamped a couple balls and decided we needed extra decoration.
So we scribbled on foil with our sharpies and cut out a few stars and ran them through the sticker maker for a little extra flash.
This is my daughter and her cute friend who came along with us for icees and then to the post office to get postage.


I asked my post office worker to just give me stamps so I could take a picture for you before I mailed them. He gave me two 98-cent stamps for each. And now we have the balls all set to send out. We are waiting for a couple certain occasions and I am getting near giggly just thinking about it.

and incase you’d like to see a little more, here is my favorite fun mail inspiration from the archives (or follow my 13 oz or less Pinterest board, or see it all right here):

A Disposable Camera | A Sponge | A Tube of Bert’s Bees | A Wreath and Twinkly Lights | A Disguise | School Supplies | A Pair of Flip Flops | A Big Ball | Plastic Eggs 1 and 2 | Silly Putty |Shovel & a Bucket | Ribbon Sticks | Bubblewrap Hopscotch | Fan Mail | Waterbottle Care Package | Bouncy Balls | Sticky Notes | Jr Mints | Frisbee | Mini Banner and Mini m&ms

find postage rates for happy mail right here along with other mailing details

 

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My latest guest to join in the gift retreat is the lovely and sweet Calli of Make it Do. Calli’s blog is stock full of great tutorials. I would love to try her cozy bed warmer, and I am in desperate need of practicing this pie crust since I’m lame at pie crusts (I’ve also received a couple great tips from some of you. Maybe there is still hope for me.)

Calli has a fantastic simple idea to share today, so I’ll let her take it away.

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Hi, My name is Calli from Make it Do. I’m so happy to be here at The Giver’s Log talking about handmade gifts.

There is no better way to show someone you love them than to spend time creating their gift. One of my favorite handmade gifts I made and gave last year for the Holidays was a Snowman Kit.

This gift is wonderful for so many reasons. It is inexpensive, the kid’s are able to help (by gathering and painting the stones), and it is so FUN to make.

It’s also giving the gift of wonderful memories. A simple snowfall can turn to magic, when the day is spent as a family, making a fat, round snowman.

Be sure to check out my tutorial on how to make a snowman kit. If you don’t want to sew a cap for your snowman, like I did, after-Halloween sales are the perfect place to find a fun and whimsical snowman cap.

And don’t forget to make and give Hot Chocolate on a Stick with your snowman gift… it’ll be the perfect way for your friends to end their snowy adventure.

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Our gift retreat is on a roll, and if you’re a crafter, today’s guest needs no introduction.

Cindy crafts, bakes, parties, and writes at Skip to My Lou. She is an endless source of inspiration for sweet simple projects, and has all kinds of autumn crafts and recipes to adore. I’m so thrilled to have her here sharing a favorite homemade gift with us. (It involves pecans, oh yes.) Thanks, Cindy!

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This is a quick edible gift that can be made in the microwave!  This yummy praline sauce will last 3 months in the refrigerator. Your friends will love it over ice cream, as a dip for apples or on cake.

One year I tied an ice cream scoop to the jar to make it extra fun. I am always asked for the recipe, so I’ve shared it right here.

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Welcome Kits

07.23.10

I think this welcome to the world kit over at Made is one of the dearest things I’ve seen.

Also had to share these simple summer gifts from Blonde Designs. Matching swimsuit coveralls as a vacation welcome (how much do kids love to match?) and thank you kits sent post-vacation.

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We are off to our second week of swim lessons. If you’re like us, and have a swim teacher deserving of a big thank you for patiently coaxing your child away from the wall and into the water, don’t miss last year’s free printable.

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I hope you’ll forgive me an indulgence. I got a little carried away last night looking at pretty party favors. But look at these, can you blame me? Here are my 54 favorites. (Really, I tried to limit myself). Visit here to get a closer look. Is there anything good I missed? (C’mon, we can do better than a mere 54.) Do you have any favorite DIYs for party favors?

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NOTE: This is the second post in a series about photo gifts by my guest author and friend Rachelle.

Yesterday we talked photo albums, today we’ll talk photo gifts. Besides the calendar from Shutterfly, the mouse pad from Costco, the mug from Snapfish, there are handbags, ornaments, blankets,  playing cards, key chains, stickers, etc. , etc. but, since this is the giverslog (where gifts are taken to a whole NEW level), let’s think outside of the box…  I challenge you to look around for the inspiration that is all around you!

I thought I’d share few gifts I’ve done this past year with photographs in hopes of getting you thinking of the possiblilites:

1.cereal box covered with my kids photos and well wishes for my brother to open on Christmas morning as he was away from any family.

2. For my friend running a marathon, a small gift card holder covered with a black and white photograph of her shoes (it was entitled “26 miles to go”).  It was filled with Jelly Belly Sport beans.

3. A large storyboard type print for my cousin’s wedding gift with some of the photographs I took of her special day.

4. Birthday party invitations and thank you cards where photographs, which always makes them more fun and personal.

5. memory game for my kids and a set for their cousins with 52 playing cards (made with photographs, chipboard, scrapbook paper, mod podge, and lamination) from our last get-together.

6. “Grandparents day” cans covered with my kids picture and filled with a yummy treat.  This one is a fun one and super versatile.  You open the bottom of the can with a smooth edge, eat what’s inside, wash it out, and fill it with something yummy or fun!  Then you wrap the outside in a cute wrapper (with a photo is always a bonus) and tie a ribbon around the pop top to remind the receiver to open it!  I made these for birthdays, holidays, and any other excuse I could think of this year!

The possibilities are endless.  I hope these two days have gotten you thinking. What photographs can you make sure happen when you are together with your loved ones?  What ways can you incorporate photos into your gifts?  As you plan meaningful gifts to give that your loved one will treasure include a photo and I guarantee you’ll get a big smile!

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Sometimes I wish I had all day just to share ideas with you. There’s just so much brilliance going around and never enough time to share all I want to. Maybe if I stop folding laundry. Oh wait. I already did that this week.

This is a great idea Rikelle mentioned on the pre-Christmas post about giving a salad kit. Rikelle makes festive-shaped croutons to give friends during the holidays. Don’t you love that idea? I’m finally getting a chance to put this to work, for Valentines.

Alongside my bag of loving croutons will be a bag of candied pecans (just toasted in a hot pan with a spoonful of sugar) and a favorite dressing to make what may be the teacher’s most wholesome valentine this year. Below are Rikelle’s directions for making yummy crunchy croutons.

“I really do love making the croutons. I make them with a mixture of equal parts butter and olive oil, with garlic and parsley to taste. I cut out the shapes and then dip them in the oil mixture and toast them until crisp.”  (NOTE: I toasted mine at 350 for 20 min).

Thanks, Rikelle. The butter and oil combo is delish.

And since we’re on the topic, I have to tell you that my favorite croutons are those made from black bread. And I’m wondering, does anyone have a good recipe for black bread like you find in Germany? I’ve been relying on this bread mix but would really like to find a recipe of my own. I enjoyed Smitten Kitchen’s black bread recipe, but am looking for something firmer and without any rye flavor. I thought it was worth an ask.

If you’re looking for more teacher gift inspiration, I have a couple in previous posts here, or inspiration in my gift guides here.


I hope you’ll visit me at the SEI blog today, where you can meet this guy.

And one last thing. I hope you’ll stop by here and enter my giveaway. Select Registry is offering $100 to use at any of their almost 400 bed and breakfasts. Just stop by this post and
1. Mention an inn you like, or
2. Mention a favorite item from my gift or wrapping guides, or
3. Twitter about it, or
4. Post about it on your blog along with a favorite local shop or restaurant of yours.
Winner chosen on Friday.

Deb picked The Govorner’s House Inn as a B&B that she thought looked dreamy. I’d love to be there for afternoon tea.

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You may not have been around the last time I mentioned our cow. Her name is Moolie. And sometimes she is a handful. We found her in our neighbor’s back yard again this week. We thought we’d gotten past this stage. The stage where I’d be driving the kids to school, past the neighbor’s house, and glance over to their yard to see her staring back at me. Can you picture it? I took a shot of her this morning to help you out.

moolieAnyway, we decided that our saintly neighbor, who not only hosted our cow this week but also helped us take care of a massive fallen tree, deserved a treat. And a week or two ago a friend brought us the crispiest fresh apples and caramel to dip them in. It made us all so happy, we thought we’d pass on the gesture.

There was no time to visit an orchard, so we decided we’d make up for it by making homemade caramel sauce. We picked up a bag of apples suitable for bobbing, included our caramel sauce for dipping, and added a batch of our homemade granola for crunching. Hopefully it will be something our neighbors can enjoy this weekend with their family.

Would you like to make a package of your own? I happen to have the tags here for you just in case: Bob, Dip, Crunch tags (1194)

We also made plenty extra to offer to our own family, which we’ll be taking along with some pie and rolls and cranberry sauce. It should be a good Thanksgiving.
bobbing for apples fall care packagehomemade granolahomemade caramel dip sauce

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Okay, all of these books (and one film) make me giddy. Tell me I’m not the only one. And while we’re on the topic, do you have any other food or crafting books you’d love to get or give?

crafting documentary between the folds

Have you heard about this? Between the Folds, a documentary all about origami.

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So excited about this one.

cover
Isn’t this fun?

tossedandfound7
Who doesn’t get inspired (exhausted, but totally inspired) thinking about projects like these?

One Yard Wonders book
My kind of sewing book.

handStitcheddFelt2
Love these sweet little felt projects.

51Ih4gFfW7L._SS400_
New and fun.

238144
For the Cath Kidson fans, get it here.

973862_095_b
I really need this one.

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The bible of French home cooking, only recently translated. I’m getting goosebumps.

9085630
I’m a vegetable lover, so I had to throw this in.
jamies-america-large
Three hoorays (or ye-haw’s) for Jamie Oliver.

9100756
A whole book about sandwiches. I’m happy.

afternoon tea book
From the makers of Frankie Magazine.

cookbookcover_lores

Such a great concept. Read more here.
mastering_knife_skills
I want to get the skills! Recommended here.

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If you’re new here, welcome. I’m AmberLee, and since writing this post, I’ve opened up a little chocolate shop. I’d love to have you stop by, don’t forget to send me a hot chocolate flavor suggestion. Or say hello on facebook. I’d like that too.

NOTE: If you blog this recipe, I’ll be thrilled and flattered. In fact, I kept this recipe as bare bones as possible in hopes you’d play with different flavors, molds, and sticks. If you do blog, would you link back to me here? (Like this and this kind review, thank you!) I will so appreciate it. Feel free to use a picture or two, but please don’t repost all the pictures and please don’t post the recipe without my written permission. It’s taken a few years of researching and practicing with chocolate (certainly not an unpleasant thing) and some days of a very messy kitchen (but a happy family) to provide you with this recipe and with good advice about chocolate.

Oh how I love when the weather turns cold enough for hot chocolate. Something about a good cup of hot chocolate makes the world feel like a gentler place.
gourmet hot chocolate on a stick gift
This idea is something I’ve been wanting to try for a couple winters now. Chocolate, and hot chocolate especially, have always been a big deal to me. I spent the first years of my life in my dad’s hometown of Merida, Venezuela—right up the hill from Lake Maracaibo, where some of the world’s most crazy amazing cacao is grown. Our family was made up of German and Austrian immigrants who were crazy about fine chocolate. So I always felt chocolate was in my blood. Finally, my parents and family landed in Idaho, which is where I discovered that a cup of hot chocolate was the difference between a bleak winter and a cozy one.



me in Venezuela, I’m the pudgy one in booties

Enough of my life story, and on to a recipe for real, amazing hot chocolate.

I’m glad I finally took the time to puzzle this through and do a little taste testing, because the recipe turned out to be so simple, and the results so delightful. Stir one of these sticks into a cup of steaming milk or cream and in two minutes  you will have transformed it into a cup of rich hot chocolate, the blessed stuff. I can’t help feel that the act of stirring adds to the experience, soothing you over while building up the anticipation for that first sip.
hot chocolate on a stick gift

First things first: what chocolate to buy (see a whole post dedicated to this here)
The trick to making the best hot chocolate on a stick is using good, serious chocolate that melts easily. A chocolate with a high percentage of cocoa butter will do that. More cocoa butter means quicker melting. A bag of every-day chocolate chips won’t melt as fast. In fact, chocolate chips are formulated not to melt as fast, so they hold shape in your yummy cookies. You can also find fake chocolate (like a bag of Wilton’s candy melts, aka summer coating), which uses vegetable fats instead of cocoa butter. It will melt well, but the resulting cup of hot chocolate won’t be transcendent. And we’re going for transcendent. The candy melts are great for coating the outside if you like, because they stay pretty and shiny even if you don’t melt them just right.

If you’re on a tight budget, try using a bag of real-chocolate wafers made for a chocolate fountain or for fondue. You can also go with a good baking chocolate bar (you’ll probably want one that is sweetened, not unsweetened). If you really want to make an incredible gift, invest in some good chocolate. You’ll have to sample to pick a favorite. For most chocolate, if you enjoy eating it, you will enjoy drinking it, though some chocolates definitely stand out as drinking chocolate (Scharffen Berger, great if you like a natural chocolate), and some seem to fall short (Lindt for me did this). Following are some good other brands to consider: Ghiradelli (great if you want a dutch processed, more cocoa-flavored chocolate), Barry Callebaut, Dagoba, Michel Cluizel, El Rey, Valrhona, Guittard, TCHO, and I’ve really been wanting to try Amano from Utah.

And if you want your chocolate to come out pretty, you’ll need to temper it. I’ve written my full tempering instructions here. But if you are new to chocolate and tempering scares you, just dip your creations in melted, chocolate-looking, summer coating.

chocolate wafers meltable

Word of warning: no water!
There is one thing you need to know before working with chocolate if you don’t already: never let water or alcohol touch it. Not a drop. You can be stirring a potful of smooth, decadent melted chocolate, then get one drop of water in it and the whole thing will get grainy and seize up. It’s a sad experience. (If this happens to you, use the chocolate for a recipe like brownies or ganache that uses chocolate and liquids).

So then, if you’re planning to introduce vanilla, use a vanilla bean or vanilla paste, not vanilla extract. If you want to add food coloring, use a gel or powdered form, not liquid.
chocolate homemade candy

Hot Chocolate on a Stick
Yield: 10 cubes of hot chocolate (ice-cube-tray size)
(use 1 oz. hot chocolate on a stick per every 1 cup milk or cream)

Equipment:
Ziplock bags or piping bags
A double boiler or pan with a glass bowl that can sit over the simmering water
Some kind of chocolate mold, ice trays work great
Stir sticks or a bag of wooden craft sticks like I used (like these, available at any craft store)

Ingredients:
8 oz. chocolate (see note above), bittersweet, semisweet, milk, and white chocolate all work
3 Tbsp cocoa, sifted (dutch processed cocoais more mellow, natural cocoais stronger, pick your favorite)
6-8 Tbsp confectioner’s sugar, sifted, depending on how much sweeter you’d like your hot chocolate
pinch of salt

Feel free to play with other fun ingredients to throw in, ground spices, crushed candy. Just remember, no water and no alcohol or your chocolate will sieze.

6 cups milk and 2 cups heavy cream if you plan to enjoy these right away

Method
(read a whole post about melting chocolate, including how to melt in the microwave, here)

  1. If your chocolate is in a block, chop it into even-sized meltable pieces. Simmer a couple inches of water in a pan, then turn down the heat so the water is below a simmer. I like to remove the pan from the heat, but if you keep it on, keep that water below a simmer. Place glass or stainless steel bowl over the top to make a double boiler. If the bowl touches the water it’s alright, as long as your water is mildly warm, not hot. Dump chocolate into the clean, dry bowl and stir as the chocolate melts. (If you are patient and let those chunks melt slowly, keeping them from getting over 90 degrees F or 88 degrees F for milk and white chocolate, the chocolate will stay “in temper” and will still be nice and pretty when it cools.)
  2. Once the chocolate is 2/3 melted, with just some pieces of the chocolate unmelted, remove the bowl from the pan, dry the bottom with a towel and continue stirring until chocolate is fully melted. This is just one more step to keep the chocolate from getting too hot.
  3. Add cocoa, sugar, and salt and continue to stir until combined. The chocolate will be thicker, as thick as frosting if you’ve put in all the sugar, but stir on. You can pop it back over your double boiler for a minute to make it a bit more liquid, or pop it back in the microwave for 5 or 10 seconds on half power. If the chocolate looks and feels grainy it’s possible you’ve accidentally gotten a drop of water in the mixture. If it has gotten water in it and has seized up, it will still taste alright, it just won’t be as pretty or smooth or melt quite as fast.
  4. Scoop chocolate into a ziplock bag and clip off the corner.
  5. Pipe the chocolate into your chocolate mold, tapping the mold on the counter to make sure all the chocolate settles into the mold. Add a stir stick and you’re done. The stir stick should stay upright without any trouble. If the chocolate bursts through the bag in places you don’t want it to, just put the whole thing in another bag. If the chocolate starts to get too thick to squeeze, just put the whole thing in a microwave-safe bowl and microwave for 30 seconds or so at half power.
  6. Let the chocolate cool either at room temperature or in the fridge if you’re in a hurry. I find the chocolate pops out of the mold nicely if it’s been in the fridge. It’s okay to cool chocolate in the fridge, just don’t store it there, because chocolate soaks up the odors of other foods pretty quickly.
  7. If you don’t like the look of the chocolate once it is removed from the mold, you can dip the cubes into a new batch of plain melted chocolate for a shinier finish (again, try to keep chocolate from heating over 90 degrees, or use candy melts, which don’t need to be in temper, they will stay shiny and pretty even if you go above 90 degrees). This also lets you add sprinkles or crushed candy or just lets you dip in fun patterns. I like dipping at an angle into a different color of chocolate.
  8. In order to enjoy these, heat up any combo of milk, water, half and half, or cream. I like 6 cups milk with 2 cups heavy cream. One ounce of chocolate on a stick should be melted into one cup milk or cream. So a standard ice cube-tray block, which is 3/4 an ounce, should be melted into a mug with 3/4 cup milk or cream in it.

Troubleshooting: A few of you have had trouble with your chocolate seizing. Tiffany provided this great note  to help out (thanks, Tiffany!), “if the chocolate begins to seize (since for some reason, both of my batches seized, I’m thinking it’s the humidity in the air where I am) you do not have to throw it out. Just put the bowl back over the hot water and add a little bit of vegetable oil (I used somewhere between a tsp and a tbsp) after stirring over a little heat, the chocolate will get smooth again. Also good to note, chocolate can seize if you add any cold ingredients.”

How to store it: Dark chocolate will keep in an airtight container for up to a year, milk and white chocolate for several months. Remember, don’t keep it in the fridge because it is really good at absorbing odors.
hot chocolate on a stick3

cinnamon hot chocolate

Variations: Try adding a pinch of your favorite spice. We tried adding a little extra punch by lining the outside with red hots. Very fun. You can also leave out the cocoa and sugar all together and replace it with 8 servings of your favorite packaged hot cocoa. And if you have any strokes of genius for flavors, we’re collecting flavor ideas at my hot chocolate shop, The Ticket Kitchen.
mold

As you can see, we played around with a few different molds, like this water bottle ice cube mold from IKEA. The classic ice cube mold was my favorite though. It works best for submersing the entire block of meltable chocolate in a standard mug.
UPDATE: Love Prince Pi’s suggestion of molding these in shot glasses. Also love how the Kitchn (yea!! they tried my recipe!!) made do with a single pan. TinaMarie also made the great suggestion of using small Dixie cups. And finally, check out this beautiful version Sprinkebakes made using a chocolate transfer sheet and birch spoons. You will love it.
hot chocolate on a stick 2

This was fun, but a mess to open (chocolate in egg shells).

Happy melting! And if you have a moment to peruse my shop or become a fan on facebook, I’d love to have you!


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If you’re new here, welcome! I’m AmberLee, and Giverslog is my place to share recipes, gift ideas, pretty wrapping ideas, and whatever else is on my mind. I also own an online chocolate shop, The Ticket Kitchen. Stop by if you get a moment!
amazing homemade caramel candy

Once you go homemade, you never go back.

I love the process of making homemade caramel. Getting the caramel started, pulling out a bowlful along the way to use as homemade caramel dip, then dipping apples just a little bit further along the way. Then reaching the end, where it’s ready to be candy, real homemade caramel, the heavenly stuff. For a week after I’ve made caramel I melt one piece of caramel in each cup of hot cocoa I have. Try it. You’ll like it.

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Following is my fail proof recipe. Or at least it is really really nearly close to fail proof. I have failed at it many times in many different ways in order to bring it to you in this bulletproof form. I’ve also had some minor degree burns. So be careful when you make homemade candy. Respect the candy. (You’re welcome.)

Homemade Caramel (or caramel dip)
Yield: about 60 caramels
Prep and cook time: 1 hour (not including time to cut and wrap caramels, save extra time for that)

Ingredients:
1 cup butter, unsalted
1 cup light corn syrup (11.5 oz)
1 14-oz. can sweetened condensed milk (or substitute two cups half and half or light cream, I almost always use sweetened condensed milk b/c makes for shorter cooking time)
2 1/4 cup brown sugar (14.5 oz.), white sugar is also okay, but I prefer brown
1 tsp. vanilla
(Note: if you try any substitute ingredients, I’d love to hear how it goes! I’d love to accommodate readers with any dietary restrictions!)

Equipment:
candy thermometer
heavy, 3-qt. sauce pan, or 6-qt. if doubling the recipe, which I always do (having a heavy pan is important, if your pan is too thin it can heat the caramel unevenly and make it separate)
parchment paper (how I love parchment paper, i’ve never found anything that sticks to this stuff)
8×8 or 9×9 pan (or large jelly-roll cookie sheet if doubling recipe)
wax paper for wrapping caramels

Method:

  1. Every time before using a candy thermometer, clip a candy thermometer onto a pan full of cold water and bring it to a boil (make sure the thermometer is not touching the bottom of the pan). I cheat on a lot of things, but I never cheat on this. Boiling water should read 212°. Once the water is boiling, make note of any difference in your reading, and adjust your reading accordingly when you make the candy (for example, if thermometer reads 210° in boiling water instead of 212°, then take caramel off at 242° instead of 244°). High-altitude note: If you live above 7k feet, see the high-alt info below.
  2. Line pan with parchment paper, even up the sides. Prepare any apples, pretzels, or other things you’ll be dipping. Chop any nuts or prepare any candy you’ll be sprinkling on top.
  3. Cut butter into smaller, even sized cubes for even melting. Melt over low in sauce pan.
  4. Carefully add sugar by pouring it into the center of the pan. If any sugar crystals stick to side of pan, push them down with a damp pastry brush so they do not crystallize the entire batch and make you want to cry. Stir slowly until well combined with melted butter.
  5. Add and mix in corn syrup and sweetened condensed milk (or cream).
  6. Cook and stir on medium for one minute, then to med.-high until boiling. You want to change temperatures slowly so you don’t shock the candy. Once boiling, clip on your candy thermometer (again, don’t let it touch the bottom of the pan). By the time your caramel is boiling, if you have been stirring well, you should have the butter fully blended into the caramel mixture, not separated.
  7. Reduce heat to about medium, adjusting so that you keep a moderate, steady boil. Stir frequently. I’m serious about the stirring. If you let your caramel go too long without stirring, you’ll end up with a separated, greasy batch of caramel. No good.
  8. Temperature does not raise at a steady rate, so watch thermometer closely. If you have any doubts about the accuracy of your thermometer, periodically do a test by dropping a little in cold water. When your thermometer reaches thread stage (230–233°), take out any caramel that you would like to use as dip. When thermometer reaches late soft ball stage (234–240°), dip in a few apples for caramel apples (UPDATE: Click here for  a great pro tip for perfect caramel apples.)
  9. When thermometer reaches 244°, remove caramel from heat (this is low firm ball stage; reaching this stage from boiling takes me about 30 minutes with sweetened condensed milk and longer with cream, though I have had a reader reach it in less time, so watch closely).
  10. Stir in vanilla. If dipping, start immediately. If making caramels, pour the caramel into the prepared pan. Either way, take care not to burn yourself, this stuff is so so hot.
  11. Allow to cool for several hours and use a butter knife or kitchen shears to cut pieces (UPDATE: a clever reader suggested a pizza cutter, another preferred preferred her trusty Santou knife, lightly buttered, thanks Susan!). Wrap in wax paper. Or to save on cutting time, just leave the whole batch out on the counter with a knife next to it and watch it gradually disappear.

And, for handy reference, here is the candy temperature list:

230–233° Thread
234–240° Soft ball
244–248° Firm ball
250–266° Hard ball

High altitude: I so appreciate this note from Debbie: If you live above, 7000 feet,  stop at 227 degrees! I used the NMSU E215 Guide, which I’ve found to be the best reference. I used the lowest temperature listed for chewy candies. It was the perfect temperature. I always select the lower end of the temperatures listed to take into account the extreme drying conditions of H.A!

candy thermometerchecking the thermometer temperature

dipping apple in caramelmmmm. apples and caramel means fall is here.

how to make a caramel candy apple with nutsrolled in pecans

homemade caramel

heaven in a wrapper

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