My home is San Diego. Beautiful, sunny, relaxing, perfect San Diego. Yes, perfect. One of the best aspects about San Diego is the weather. I’d say about 80% of the year we have incredible weather. And that is one of the reasons I love it so much.
But now I am on the road with Steve, living in areas that I would deem “Not so perfect.” At least in weather terms.
First we were in Florida. All I can say is hot, hot, hot. Humid, humid, humid. And then rain here and there.
Then we came to New York. New York seems to be all over the place.
It’s hot. Definitely hot.
And it’s humid. Not as humid as Florida, but still humid.
And it rains here. It seems to really rain a lot here too. Never thought it would rain this much in the summer.
And now there are hurricanes here. Or I guess you can call it a tropical storm. But no matter what it was there was rain, winds, and flooding. Oh and trees falling over.
So I moved from San Diego where it’s pretty much a constant 75 degrees F, to New York where the weather goes from sunny and 100 degrees, to crazy winds and rain.
You win some, you lose some. I’m wining because I get to experience all these wonderful cities with my husband, but losing because I’m outside of San Diego and all its greatness :).
You want to know another way I am winning. All these wonderful treats I get to make and enjoy! Including these caramel pops.
One day I set out to make caramel. I started to make a different recipe, but then my mind ventured off and I ending up making these caramel pops. Caramel on a stick… Yum!
All I did was make caramel on the stove and then pour in onto a baking sheet to cool. Then I rolled up the caramel into a long log and cut them into 1-inch rounds.
Then I stuck a lollipop stick in the middle of each round.
Sprinkles some chocolate jimmies around the edges.
Tied a cute ribbon on the sticks.
Tasty – Sticky – Sugary – Gooey – Cute… Caramel Pops!
For Printable Recipe, Click here!
Makes: About 8 pops
½ cup Light Corn Syrup
1 cups Heavy Cream
1 cups Sugar
1/8 tsp. Salt
2 tbsp. Unsalted Butter, Plus extra to butter pan
Butter the bottom of a baking sheet and set aside.
In a large, heavy saucepan, combine the corn syrup, ½ cup of heavy cream, sugar, and salt. Place the saucepan over medium heat and bring to a boil, stirring constantly.
Once the mixture has reached a boil, slowly add the remaining cup of heavy cream while continuing to stir constantly. Reduce the heat to medium-low and allow the mixture to boil for 6 minutes.
During the 6 minutes, cut the butter into cubes. Once the 6 minutes have passed, add the butter to the mixture 2 cubes at a time. Stir until the butter has melted.
Place the candy thermometer into the mixture and let the mixture bubble until it reaches 250 degrees F. It will take about 30 minutes to reach 250 degrees F.
Once the mixture has reached 250 degrees F, remove the pan from heat and pour the caramel onto the buttered baking sheet. Let the caramel cool until it is room temperature.
Once the caramel has cooled, starting from the shorter side, roll the caramel into a long log. Using a sharp knife cut the log into 1-inch rounds. Place a lollipop stick in the middle of each round. Lightly rub a thin layer of water around the sides of the caramel round and roll the sides through the sprinkles.
Serve and Enjoy :)! The caramel can keep in an airtight container for a couple days.
Recipe from Sprinkle Bakes.