Books & Spoons recipes for CANDY CANDY CANDY CANDY

Ready or not, the holidays are approaching, and depending on where you live, the days might be getting awfully short right about now... But there are so many good things to look forward to, as well. Like making homemade candy for parties, as a gift, or for your own pleasure!! 
I have shared some homemade candy and fudge recipes before. All the recipes are so easy to make and don't require any special equipment. And even better, it doesn't take that long to prepare them. The hardest part of the process is let them cool off in peace... 

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First was the Peanut Butter Fudge. It only takes few minutes to make, and then comes the waiting time. 

​Just click on the name, and you get the recipe for it.

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The fudge was so delicious and easy to make, closer to Christmas I made it with gingerbread as well. I know friends have added nuts, dried fruits, orange peel, and other cookie crumbles as well. Click on the underlined gingerbread to get that recipe.
It is a great base recipe to use for limitless variations of fudge flavors.

There was also the no-bake cookies, made of rice krispies, white chocolate, and peanut butter. Oh, those I can't wait to make again!
I believe I called them The Amazing Sweet Treat. 

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And finally, we get to the recipe of today. This candy is so good. I have made it few times, and I am hooked. I run into it somewhere on the internet, unfortunately, I don't have the original link, but thank you, whoever you are, who created this lovely recipe!
It is relatively easy to make, it doesn't require a candy thermometer. Candy making can be temperamental because everything from the altitude to the air pressure and weather can affect it. This recipe has worked for me every time, though. I haven't had any problems with it, as long as I follow the directions carefully and exactly. But don't let that scare you because this treat is worth it! 

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• 1½ sticks / 12 tablespoons / 170 g BUTTER
• ½ cup / 1,25 dl SUGAR
• 3 tablespoons LIGHT CORN SYRUP
• 14 oz / 4 dl SWEETENED CONDENST MILK 
• optional: coarse sea salt on the top

​1. In a medium saucepan combine butter and sugar and stir over medium heat until melted. 
2. Stir in the corn syrup and condensed milk.
3. Bring to a boil while constantly stirring
4. Keep stirring over medium heat (for about 10 minutes) until your caramel reaches a deep golden color and the caramel starts to “pull away” from the edges of the pan. (If your butter starts to separate, remove from heat and whisk hard and fast and it will come back together – then continue to whisk over heat until deep golden color is reached.)
Pour caramel into a parchment paper lined pan and allow to cool completely. Sprinkle with coarse sea salt if desired.
When completely cooled, cut into squares and wrap in wax paper.

I have used both thick condensed milk that was nearly a pudding consistency, and very liquid one. The caramels made with the liquid one were softer, perfect for dipping if so desired. 
The corn syrup is there to keep your caramel soft, i have not tried any substitutions. 
Use a good butter because it will effect on the taste. I used unsalted.
I loved the sea salt taste mixed with the sweet caramel, the perfect combination on my taste buds. 
I hope you have a sweet weekend, until next time
~ Cheers!