I have recently spent a few days back home in Boise, visiting my family and meeting my sweet niece. While there, I took advantage of being at my Grandmother’s house, and made a couple of recipes with her. One of the recipes are these caramel squares that I actually tried making twice on my own, and they just didn’t turn out right. I realized my error was in being impatient. I had everything right, except both times I removed the caramel off the stove too soon, and they didn’t harden, but became goopy instead. I’m happy that I got to make it with my grandma and get it just right. Below is the recipe, and for this one, patience is required!
Yields: 35-40 squares
3 1/2 cups granulated sugar
1/2 tablespoon cocoa powder
1 tablespoon unsalted butter
3 cups whole milk
1) In a small pot, add sugar and cocoa powder, and mix together, removing any clumps. Add butter and milk, stir, and place on the stove over high heat. Mix frequently until it reaches a boil, and then lower heat to a simmer. You will have to remove the pot from the heat several times as it will begin to boil over, but eventually it will settle into a nice simmer. Continue stirring until the butter melts completely.
2) Leave the pot on the stove, simmering, for approximately 2-3 hours. The caramel is the right consistency when you’re able to take a wooden spoon across the bottom of the pot, see the pot and the caramel doesn’t bounce back. This is a waiting game that requires patience, but it’s worth it. Be sure that the caramel is not goopy and too soft before removing it from the stove.
3) Using cooking spray or butter, lightly grease a 9 x 5 inch loaf pan. Pour in the caramel, and allow to sit until it completely hardens. Cut into squares and serve.