Hi, I’m Ashlee and today I’m making my buttery, soft homemade ooey gooey caramels. They’re seriously the most delicious thing ever. Don’t forget to subscribe so you don’t miss any of our other holiday goodies and let’s get started. If you’ve attempted to make caramel I’m sure you’ve heard some of these before. You have to use a candy thermometer, or I never use a candy thermometer, or never make it when it’s raining, or never make it when it’s going to rain, or this recipe is foolproof, or this recipe is foolproof. There’s a ton of information out there and it can be a little kind of scary. Personally, I use a candy thermometer. I also go by color and touch and I do the plop and I feel it and I’m going to show you all of that, but a candy thermometer is a great way to start and it’s a good guide. The thing is the candy thermometer says soft ball that you’re trying to achieve for caramel is at 240 degrees, but guess what? That’s not 240 degrees everywhere. That’s 240 degrees at sea level. Now I have brought this up before and I will bring it up again. You need to adjust your candy thermometer temperatures based on your elevation. So, I live really high up and I have to adjust by 21 degrees. So, instead of of trying to go to 235, 240 range I’m actually going to the 215 to 220 range. That’s a crazy difference. If I went all the way to 240, I would have rock hard candy. Nobody wants rock-hard caramels, unless you’re going for toffee and that’s a totally different recipe. It’s super simple to figure out what you need to adjust your candy thermometer by. All you have to do is boil some water stick the thermometer in there and then take note when the water comes to a rolling boil. Now water boils at sea level at 212 degrees, so if yours boils below that or above that, now you know your adjustment temperature whether you need to minus or add temperature to whatever candy recipe you’re making. First thing we’re going to do is add some butter and now some brown sugar, a lot of brown sugar and some salt and turn it on. We’re going to melt that until all of the granulated sugar and salt is dissolved. Once the butter is all melted, we’re going to add our corn syrup, and then finally some sweetened condensed milk, woo. Ooey gooey goodness. Look at that beautiful boil and bubbling away. As you can see on the thermometer we are getting close to the 220s, so I’m going to get out a little cup full of ice water to do our first test. So, to do the test, what you want to do is take some of your caramel and pour it in some ice water. Now if it immediately dissolves, you know it’s not ready yet. If it stays kind of thick, you can go in there and grab it and see if you can squish it. This is still super runny, so it’s not quite ready yet. All right it is nice and solid and we’re ready to pour it. So, first thing take it off the heat and now we want to add our vanilla and I bought a bunch of these water bottle ice trays and I actually use them for caramel. So, give it a quick nonstick spray. I just pour the caramel right into the mold and then I use my dough scraper to spread it out and then obviously scrape off any extra so that I’m left with these nice long tubes. Now we’re going to let them set. You spray your mold really good and then you stick them in the freezer for about 10 minutes. They’ll actually pop out really nicely. I cut them into thirds and then I take some wax paper that I cut into little squares like three inches or four inches and I roll them up twist the ends. Then you have a great neighbor gift. The recipe makes a ton. It’s perfect to give out as gift this time of year. This is one of those things I have that kids all help me roll them up and then they each take a small handful to their teachers or to our neighbors. It’s delicious. It’s fun, and I don’t know why I don’t make it more often. Anyway, my favorite part, open it up and look at this gooeyness. Now, some people prefer their caramels a little bit harder and that’s totally okay. The tips about the temperature and testing it are the same either way. Some caramels just tend to set a little bit harder. In the comments down below, let me know what your favorite holiday goodie is. I would love to hear if it’s something that I maker maybe something new I to try. Don’t forget to subscribe so you don’t miss anything and check out all of our other holiday recipes, homemade andes mints, homemade eggnog, sugar cookies. We run the gamut around here. Anyway, thanks for watching.