PUBLISHED BY JESSICA & NELLIE from butterwithasideofbread.com
These Homemade Caramels will absolutely melt in your mouth! Incredible from scratch recipe for Homemade Caramel made with heavy cream and butter.
I love the holidays! One of my favorite parts is making all sorts of wonderful treats that I only make once a year. I’ve decided to share my creations with you all each day and first on the list was the homemade caramels.
HOW TO MAKE THESE HOMEMADE CARAMEL CANDIES?
If you’ve never made caramel before, don’t be afraid, it’s actually really easy. You just need the ingredients, a large saucepan, and a candy thermometer. Well, a candy thermometer isn’t required, but it’s certainly very handy!
IMPORTANT TIPS ON MAKING CARAMELS:
Use a STAINLESS STEEL pot when making candy! I’ve tried so many different kinds of pans. Stainless steel is the best!
Know that different types of stoves cook candy at different rates. Gas ranges cook the fastest and electric take much longer.
Line your pan with foil, then spray the foil. Taking the caramel block out of the pan is a breeze after it’s cooled!
Don’t feel like you have to stir the mixture continuously. it’s OK to let it boil for a few minutes in between periods of stirring. I did the morning dishes while mine cooked!
When cutting the caramels, err on the side of smaller pieces, especially if you have small children. My kids love caramel, but I find sizes much larger than a penny are too big.
DOES HOMEMADE CARAMEL NEED TO BE REFRIGERATED?
Your homemade caramel candy does not need to be placed in the fridge as it can do just fine on the counter at room temperature for up to 2 weeks if kept in an airtight container. I recommend wrapping each piece in wax paper, rolling up the ends and keeping them together in a Ziploc bag.
DOES HOMEMADE CARAMEL GO BAD?
Eventually, your candy will no longer taste as good as it once did when it was fresh. As it’s exposed to more air, you may find that it dries out or becomes harder. While you may not get sick from eating an aged piece of caramel, you should avoid eating pieces that are too old as it just isn’t as enjoyable.
WHAT DO YOU NEED TO MAKE HOMEMADE CARAMELS?
-SUGAR: you’ll need 2 cups granulated sugar AND 1 cup packed brown sugar
-CORN SYRUP: More sugar, but in syrup form! I use 1 cup of light corn syrup. You can use dark corn syrup, but remember your caramels will be much darker in color!
-MILK: You’ll need both 1 cup evaporated milk and 1 pint (2 cups) heavy whipping cream
-BUTTER: This recipe uses 1 cup butter, which is 2 sticks. No margarine, real butter only! I like using salted butter too.
-VANILLA: You’ll add 1 1/4 tsp. vanilla extract to the caramel after you remove it from the stove.
For Ingredients list details And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>)
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