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!
- 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
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!
- First, look up your elevation: https://www.whatismyelevation.com/
- Next, look up the boiling point at your elevation: https://www.omnicalculator.com/chemistry/boiling-point-altitude
- Subtract your boiling point from 212. (i.e. my elevation is 4,908 and my boiling point is 203, so 212-203=9)
- 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).
- That number that you just calculated is the firm ball temperature at your altitude.
And now, let’s make some yummy caramel!
- 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.
- Melt the butter in a heavy saucepan.
- Add sugar and salt, stir thoroughly
- Stir in corn syrup and mix well.
- Gradually add sweetened condensed milk, stirring constantly.
- Cook and stir over medium heat until the mixture reaches the hard ball stage temperature you calculated (at sea level it’s 244 degrees).
- Remove from heat and stir in vanilla.
- Pour into prepared pan.
- Allow to cool (may take 8 hours to cool completely), and cut into squares or rectangles.
- Wrap caramels in strips/squares of waxed paper for easy handling and storing.