Tuesday, January 5, 2010

Homemade Caramels

Homemade Caramels

  • 2 cup white sugar
  • 1 cup packed brown sugar
  • 1 cup corn syrup
  • 1 cup evaporated milk
  • 1 pint (2 cups) heavy whipping cream
  • 1 cup butter
  • 1 1/4 tsp. vanilla extract

In a medium size pot, combine everything except the vanilla. Monitor the heat of the mixture with a candy thermometer while stirring occasionally. When the thermometer reaches 245 degrees {240 degrees is also called soft ball stage, I like to cook mine to 245 degrees}, remove pot from heat.

Stir in vanilla. Transfer mixture to a greased 12x15 pan and let the mixture cool completely. When cooled cut the caramel into small squares and wrap them in wax paper for storage.

A couple tips on making caramels:

  • 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.

1 comment: