Last post of 2012! Woohoo! What are you doing for New Year's? I'm spending this last night of 2012 the way I spent my last night of 2011, with a bunch of Southern Illinois transplants at my good friend Lee's house. Last New Year's was so great and is where I discovered my hidden talent. You see, I'm VERY good at Just Dance. Not at actual dancing, just the video game and probably only on Wii.
2012 was a solid year for me. Jeff and I vacationed in London and Paris, I got to do plenty of work travel, and Jessica and I launched this blog baby of ours. My sister got engaged and I threw my first bridal shower ever. We spent another year bonding with our little loves, Smith and Annabel (Smith is currently butting my hand wanting to be pet and purring so loudly I can't hear myself type!)
I spent an amazing four days with my family in Texas last week over Christmas. We had a blast! Amidst all the usual grumbling and holiday commotion we managed to cram lots of family adventure into those few days. My mom, sister, and I
What are the highlights of your 2012? Did you soak up every ounce of family time over Christmas or spend time bonding with friends? How are you ringing in the New Year? I'm so curious.
I made caramels for the trip down south and came back empty handed, that's how goooood they are. Please enjoy the recipe!
- 1/4 cup water
- 1 1/2 cups sugar
- 1/4 cup light corn syrup
- 1 cup heavy cream
- 5 tbsp salted butter
- 3/4 tsp sea salt
- 1/2 tsp vanilla extract
Meanwhile, bring cream, butter, and salt to a simmer over medium heat. Turn off heat and set aside.
When the boiling sugar mixture reaches the warm brown color turn off heat and slowly add the cream mixture. It will bubble up, that's ok. Add vanilla and stir in with a wooden spoon. Cook over medium low heat for about 10 minutes or until mixture reaches firm ball stage (248 degrees). Turn off heat and carefully pour your caramel mixture into the 8x8 baking dish. Let come to room temperature then refrigerate over night or until firm.
Remove caramels from the fridge and let sit out for 20 minutes. Using the paper, transfer the caramels to a cutting board. You can either slice the caramels into squares directly, or cut in half and roll each half into a log and slice the log into 1/4 inch pieces. Wrap your caramels in wax paper twisting the ends to secure. Refrigerate until ready to eat. Caramels will keep for weeks.
recipe adapted from ExPress-O
Many Wishes for a Happy New Year,