Granny Hyacinth’s Caramel Candy
There’s something special about recipes that don’t come from a cookbook—but from someone you love.
This caramel candy is one of those. . Although this is an overload of sugar, it’s something that I still make on special occasions with raw sugar.
It’s been made in my family for generations, and every time I make it, I’m right back in the kitchen learning, watching, and being passed something that matters. I may be one of the only ones still making it today, which makes it feel even more important to share—and keep going
Ingredients
3 cups sugar
¾ cup milk
1 stick butter
1 teaspoon vanilla extract
Directions
Butter a pan or dish to pour the candy into once finished.
Add 1 cup of sugar to a skillet.
In a separate saucepan, combine 2 cups sugar and ¾ cup milk.
Heat both mixtures over medium to medium-high heat, stirring alternately with a wooden spoon (plastic will melt).
Allow the sugar in the skillet to slowly caramelize into a syrup. Stir gently to prevent scorching (you may need to adjust the heat as it melts).
Once caramelized, carefully add the syrup to the saucepan with the sugar and milk mixture. The mixture should be close to boiling when adding.
Continue stirring until the mixture reaches the soft-ball stage.
Remove from heat and beat in the butter and vanilla extract.
When the mixture thickens and becomes lighter in color, pour into the prepared buttered pan and allow to set.
Notes
Make with love 🤍
