Merry Window Carmels - Rua J.

What a way to eat caramel.  My favorite candy.  I had never heard of using fondant for dipping candy.  It is interesting.  I tried to melt it and it seemed to get really thick and then all of a sudden it became smooth and creamy.  When I took if off of the heat to do the dipping it thickened really fast.  It says to dip the caramel quickly and I tell you they mean it.  The warm fondant starts to melt the caramel and so you get the result shown below.  Cracked fondant coating.  And guess what, the caramel does leak out of any cracks that may be in the coating.  Surprise, surprise, surprise as Barney would say.

I don't think summer is the best time to be dipping any kind of candy.  It has a hard time setting up.  I should have put it directly in the fridge after I dipped it for the fondant to harden.  The caramel is quite soft so as you can see below it tries to form it's own shape.  The nuts on the bottom are essential.  Between the fondant and the caramel they would stick to the plate and you would end up with a gooey mess when you tried to transfer them to a plate for serving.  I think keeping them cool to eat would also be wise.  If you tried to eat just half of the candy it would crumble and drip all over you.  A yummy, sticky mess and mouth full.

Merry Window Caramels - Rua J.

1  C. Ripened Fondant                                        4  drops glycerine (or 1/4 tsp. corn syrup)
1/2  tsp. Vanilla                                                   Use Cream Caramel Recipe

Melt fondant in top of double boiler, over boiling water.  Drop caramels one at a time.  Coat quickly and drop in finely chopped walnuts on waxed paper.

Cream Caramel - Rua Jones

4  C. Sugar                                                        1/4  tsp. Cream of Tarter

2  C. Karo syrup                                                1/2  tsp. Salt
4  C. Whipping Cream (un-whipped)                  2  tsp. Vanilla

Mix sugar, salt and Cream of Tarter together in heavy 4 quart pan.  Stir in  Karo and 1/3 of the cream.  Cook over medium heat stirring until sugar is dissolved and it is boiling slowly.  Cook to softball.  If this seems too hot, reduce heat so candy will not scorch.  Slowly add another 1/3 of cream.  (Heat may be turned up to med-high when adding cream if you watch it carefully and turn it down again after each cream portion has been added.)  Do not allow boiling to stop or candy will curdle.  Cook to soft ball again.  Slowly then add last 1/3 of cream keeping mixture boiling.  Cook to firm ball.  Remove from heat and add vanilla.  Pour out into buttered 9 x 13 pan.  Let cool.  Cut into squares wrap in waxed papers, individually.  Store in covered tin box or in fridge in sealed container.  Will keep 2-3 wks.