October Update
In my leisure time this month, in addition to reading eight or nine books about a certain Detective Inspector Rebus, I’ve knit this much of a February Lady Sweater, which is the grown-up version of the February Baby Sweater by Elizabeth Zimmerman. At thirty-four weeks along, I continue to have an easy-peasy pregnancy, yet the lure of the couch is strong, and I’ve been helpless to resist it. Perhaps I’ll finish this sweater before the baby is born — I had intended to get some use out of it as a maternity garment. If not, I suppose it will still be there when I get back to it . . .
In other news, the falling leaves, windy weather, and gobs of candy on display at the grocery store all conspired to give me a wicked craving for some caramels, so today I made them.
I sprinkled salt on top, because salt always makes caramel even tastier. Here is the recipe, should you care to make your own:
Milk Caramels
2 c. sugar
1 c. light corn syrup
3 c. milk
1/4 c. butter
1/2 tsp. salt
1 tsp. vanilla
Preparation
Heat sugar with syrup in 1 c. milk. Stir until dissolved. Cook to 246–248º, or firm ball stage. Stir occasionally, slowly adding the second cup of milk. Repeat cooking process. Add remaining milk, butter, and salt. Cook to 246–248º (until a ball in cold water is firm as desired for firmness in caramels). Remove from heat; add vanilla.
Immediately pour into a buttered pan and grind salt on top if desired. Let cool before cutting into squares. Wrap squares in waxed paper if desired.
Notes
Be careful when adding milk to the hot caramel mixture, as it will boil up like crazy. Add just a little at a time and keep stirring to keep the temperature up.
