Mar 14, 2018

Homemade Caramels

At our booth for the Bridal Fair I wanted to have something homemade and fun to give out. I stewed on it for a few weeks, never coming up with just the right thing, until just a week before the Fair. Homemade Caramels!

I have the most amazing family recipe for the most perfectly soft and chewy caramels. They are THE BEST! And man, they were a hit! There were some people nearly passed up the booth and treats until they saw that there were these caramels there. I was asked for the recipe a few times and people were excited about them enough that I thought I would share the recipe here with you! It’s not hard to make, and it is SO good!

Easy Caramels

Ingredients

  •  1 cup butter
  • 2 1/4 cup brown sugar
  • 1 cup light corn syrup
  • Dash Salt
  • 1 can sweetened condensed milk (Eagle Brand!)
  • 1 tsp vanilla

Other tools you’ll need:

  • Candy Thermometer (they are a few bucks at walmart)
  • 9×13 cake pan
  • butter to coat the pan
  • parchment paper is optional
  • waxed paper
  • large sauce pot
  • wooden spoon or stirring utensil

Directions

First, you’ll need to do a little bit of quick math to make sure you know the temperature you need for firm ball stage for your elevation. This step is important, but not hard!

  1. First, look up your elevation: https://www.whatismyelevation.com/
  2. Next, look up the boiling point at your elevation: https://www.omnicalculator.com/chemistry/boiling-point-altitude
  3. Subtract your boiling point from 212. (i.e. my elevation is 4,908 and my boiling point is 203, so 212-203=9)
  4. Now take the number you just calculated in step 3 (i.e. for me it was 9) and subtract that from 244 (i.e. 244-9=235).
  5. That number that you just calculated is the firm ball temperature at your altitude.

And now, let’s make some yummy caramel!

  1. Prepare your 9×13 pan. You can either butter the bottom and sides well, or I like to spray the pan with PAM, lay a layer of parchment paper, and then butter the parchment paper to make it easier to get the caramels out. Set aside.
  2. Melt the butter in a heavy saucepan.
  3. Add sugar and salt, stir thoroughly
  4. Stir in corn syrup and mix well.
  5. Gradually add sweetened condensed milk, stirring constantly.
  6. Cook and stir over medium heat until the mixture reaches the hard ball stage temperature you calculated (at sea level it’s 244 degrees).
  7. Remove from heat and stir in vanilla.
  8. Pour into prepared pan.
  9. Allow to cool (may take 8 hours to cool completely), and cut into squares or rectangles.
  10. Wrap caramels in strips/squares of waxed paper for easy handling and storing.

 

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COMMENTs:

  1. Karen Shoufler

    March 14th, 2018 at 9:25 am

    Oh I love me a good caramel!! I have never been brave enough to try to make them, but what a great idea!

  2. Marquette LaRee

    March 14th, 2018 at 11:11 am

    I was scared to try these, but they ended up being way easier than I’d expected and haven’t had a batch fail me yet! I figure even if it doesn’t set up I’ve got yummy caramel sauce!

2