You can vary the flavor of these old-fashioned caramel candies

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Jenifer "Goody" Magruder of Ceresco, Neb., makes a variety of flavored caramels to give as gifts each year. "Sometimes I cut them into individual pieces," she said. "Sometimes I present a giant slab of caramel — depends on the gluttony of the recipient. They can be wrapped in wax paper or packed in tins. I typically do wax paper and string for an old fashioned presentation."

CARAMELS

Supplies:

2 cups granulated sugar

1 cup brown sugar

1 cup light corn syrup

1 cup heavy cream

1 cup milk

1 cup unsalted butter

1¼ teaspoons vanilla extract

Directions:

Combine all but the vanilla extract in a large, heavy pot. Mix well. Cook and stir over medium heat until mixture reaches 248 degrees on a candy thermometer. Do not walk away from the stove to avoid a boil over or scorching the mixture.

Remove from heat, stir in vanilla extract and pour into a well-buttered 8-inch square pan. Let stand at room temperature until cool.

When cooled, turn out onto a board and cut with a heavy knife into 1-inch-by-½-inch-by-½-inch pieces. Wrap each candy in a piece of waxed paper (about 5-inches-by-2½-inches). Arrange the candies in coated-paper gift boxes (available in craft stores) or in covered tins. Makes 3 pounds.

— Jane Palmer

CARAMEL VARIATIONS:

Licorice: Replace the vanilla with 1 teaspoon anise extract. Add black food color gel, if desired, to achieve desired hue.

Salted Caramels: After pouring the candy mixture into the 8-inch square pan, sprinkle with coarse salt. (Avoid flaked sea salt because it melts.)

Coffee: Add one tablespoon instant coffee, along with the sugar. Flavor with vanilla extract, as usual.

Lavender or Earl Grey: Before cooking the caramel mixture, combine the milk with two teaspoons dried culinary lavender or 2 Earl Grey tea bags in a saucepan. Place over medium heat and cook until the milk barely simmers. Remove from the heat and let stand about 30 minutes. Strain out the solids. Proceed as directed for caramel candies.

Note: Golden Syrup may be substituted for light corn syrup if you are avoiding corn syrup.

Difficulty: 2 (out of four)

— Jane Palmer

Have a handmade craft or gift idea that you want to share? Send an email, with a photo and contact information to laura.king-homan@owh.com. Please put "crafts" in the subject line. Or mail to Omaha World-Herald, Attn. Laura King-Homan, 1314 Douglas St., Suite 700, Omaha, NE 68102.

on omaha.com/handmade Find all of the crafts featured so far in the series.

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