Homemade Caramel Recipe
This caramel recipe is the same one that I use for caramel apples. I got the recipe from a friend who is known for them. When I first tried caramel apples, I had a bit left over and poured it into a pan. I've used this recipe to make Christmas caramels ever since. You will love these soft and buttery caramels.Tips for making caramels
Tip #1 - Use a candy thermometer
I know a lot of people are a bit timid about using a candy thermometer. Some like to use the cold water test. If you don't have one, that is a great option. If you read my English Toffee Tips you will know that I am firmly in the candy thermometer camp. I love knowing that my candy has been cooked to exactly the right temperature. It's important to note that it is necessary to calibrate your thermometer from time to time.Tip #2 - Use a quality thick bottomed pan.
A thick quality pan helps to prevent scorching. It also helps distribute the heat evenly.
Tip #3 - Stir constantly
Stirring constantly helps to prevent scorching. Keeping the mixture moving helps the caramel to cook evenly.Below are a few handpicked items that may be helpful when making caramels. The following are my amazon affiliate links {If you buy, I get a small percentage}:
Do you take plates to neighbors and friends filled with homemade goodies? Want more homemade candy recipes to add to the mix? You're in luck! Pretty much the whole month of December is dedicated to Christmas candies this year.
More Candy Recipes
Homemade Fudge
Caramels
English Toffee
Candied Pecans
Caramel Chocolate Pretzels
Homemade Caramels
Servings: 50
Prep time: 45 MinTotal time: 45 Min
These homemade caramels are soft and buttery. They're rich and creamy. They are pure delight wrapped up in a chewy morsel.
Ingredients
- 1 c. sugar
- 1 c. brown sugar
- 1 c. light corn syrup
- 1 (14 oz) can sweetened condensed milk
- 1/2 c. salted butter
Instructions
- Grease a 9 X 13 pan and set aside.
- Combine ingredients in a heavy pot.
- Heat over medium heat until candy reaches 225 degrees for softer caramels, or 230 degrees for firmer caramels.
- Immediately pour caramel into prepared pan.
- Let cool, then cut up and wrap in wax paper.
Nutrition Facts
Calories
67.32Fat (grams)
1.92Sat. Fat (grams)
1.21Carbs (grams)
13.22Fiber (grams)
0.00Net carbs
13.22Sugar (grams)
13.17Protein (grams)
0.08Sodium (milligrams)
20.90Cholesterol (grams)
5.14Nutritional information is automatically generated and is not guaranteed to be correct.
Making this as I type! Can't wait to try them!
ReplyDeleteHow do you cut and handle the caramel it is so sticky
ReplyDeleteMake sure you have buttered or greased the pan well. Also grease the knife you cut with. Make sure the caramel is cooled completely. Refrigerating will harden up the caramel a bit if it's still too soft and may make it easier to cut. If you would like the caramel a bit stiffer the next time you make it, cook it 5 degrees higher.
DeleteIn the English Toffee recipe you have 4 T. Light corn syrup. Is that T spoon or Table spoon?
ReplyDeleteTablespoon (Thanks, I will fix the recipe)
DeleteDo you continually stir the caramel as you bring it up to temp, or just let it bubble?
ReplyDeleteI stir continually.
Delete