What do Caramels and the Garden have to do with one another?
That’s precisely the way I wanted it.
Homemade Caramels are a staple in this house, and I often try new recipes.
I already knew that this one was a winner, since my good friend Teressa brings these at Christmas.
Since I officially DO NOT have a life, outside of the walls of our Garden . . . I thought I’d share.
I burrow deep in the ruins of the Raspberries, along with the Grasshoppers and the Daddy Long Legs. I don’t like either! I look like I own cats, because my arms and legs are scratched from top to bottom. I’m a dog person. This morning, I looked at my hubbies arms . . . his are basically scratchless! I just don’t get it. Anyway, if it sounds like I’m complaining . . . I am! Almost done, Almost done.
We have also been eating new little potatoes, peas and beans for a couple of weeks now. The corn will soon be ready, and I’m trying to gear for that. Salsa making time is just around the corner, since I’m seeing red on the vine. Just so you know, my hubbie is in his 7th heaven while he’s buried in the garden. I just follow like a puppy dog . . . act like I’m enjoying it and occasionally bite him every now and then. Have I told you how thankful I am, that I have a very hard working husband? Oh I am! For 33 years now, he has been trying to make me into a Farm girl . . . just ainta gonna happen. Trust me . . . he knows it . . . he just likes to raise my blood pressure.
Oh . . . how sweet it is.
We have Tomato’s and Corn.
We have Broccoli and plum trees.
We have Beans and Peas.
We have Carrots, and just look at the lovely little flowers on top of the Potatoes.
Thanks for visiting our Garden.
Winter . . . are you coming anytime soon???
All we have to do in the winter is shovel!
If you garden and you’re tired . . . make Caramels . . . you will feel much better.
1 cup sugar
3/4 cup Karo Syrup
1/2 cup butter (1 stick)
1 cup whipping cream
1/2 cup chopped pecans or other nuts
1 tsp. vanilla
Butter the sides of a heavy 2 quart saucepan. Combine sugar, Karo syrup, butter and 1/2 c. of cream. Bring to a boil over low heat stirring constantly. Slowly stir in remaining 1/2 cup cream. Cook over low heat, stirring constantly. When mixture reaches medium ball stage (242 degrees), remove from the heat. Add the nuts & vanilla. Pour into buttered 9″x 5″ x 3″ pan and let cool.
Cut with a sharp knife and wrap with wax paper.