There’s something truly magical about the rich, buttery taste of homemade caramels. With just a few simple ingredients and a little bit of patience, you can create a delightful treat that will have everyone reaching for seconds. Whether you’re looking for a delicious gift to share or a sweet indulgence for yourself, this homemade caramel recipe is sure to satisfy your cravings.
Let’s dive into the recipe and learn how to make these mouthwatering Homemade Caramels from scratch.
Tools:
Ingredients:
- 1 cup unsalted butter
- 1 (14-ounce) can of sweetened condensed milk
- 1 cup corn syrup
- 2 cups brown sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
Instructions:
Begin by buttering a 9×13-inch pan thoroughly to ensure the caramel doesn’t stick. Set the pan aside for later.
In a large saucepan, melt the butter over medium heat. Once melted, add the sweetened condensed milk, corn syrup, and brown sugar to the pan. Stir the mixture constantly with a rubber spatula, making sure to scrape the sides and bottom of the pan regularly.
Continue stirring the mixture over medium heat until it starts to simmer. Maintain a constant simmer and keep stirring to prevent the caramel from burning. It’s important to be patient and vigilant during this step.
Using a candy thermometer, monitor the temperature of the caramel. The ideal temperature range for reaching the softball stage is between 235°F and 245°F. If you don’t have a candy thermometer, you can perform a simple water test. Fill a glass or bowl with cold water and add a drop of caramel from the pan. If the caramel forms a small round ball in the water and flattens when removed, it has reached the desired consistency.
Once the caramel reaches the softball stage, immediately remove the pan from the heat. Stir in the vanilla extract and salt until they are well incorporated into the caramel.
Pour the caramel into the prepared 9×13-inch pan and let it cool completely. It’s important to exercise patience here, as the caramel needs time to set and firm up.
Once the caramel has cooled, you can cut it into squares. For individual servings, you can wrap the caramels in wax paper. This step adds a charming touch and makes them easier to enjoy on the go.
Notes:
- If you prefer larger or smaller caramel pieces, feel free to adjust the size accordingly. The serving size mentioned in the recipe is based on cutting the caramels into 1-inch squares, and a 9×13-inch pan will yield approximately 117 pieces.
- The water test is a handy alternative if you don’t have a candy thermometer. However, using a thermometer provides precise temperature control and ensures consistent results.
- Experiment with different variations by adding chopped nuts, sea salt flakes, or drizzling melted chocolate over the cooled caramels. These additions can elevate the flavor and add a delightful twist to the classic recipe.
Homemade caramels are a true labor of love, and the reward is a sweet indulgence that’s worth every bit of effort. They make perfect gifts for friends and family, delightful additions to holiday treat boxes, or simply a delicious treat to enjoy on a cozy evening. So gather your ingredients, don your apron, and embark on a caramel-making adventure. Your taste buds will thank you!
This is Renee “Doing what I Love”
Homemade Caramels
Ingredients
- 1 cup unsalted butter
- 1 (14-ounce) can of sweetened condensed milk
- 1 cup light corn syrup
- 2 cups brown sugar
- 2 tsp vanilla extract
- ¼ tsp salt
Instructions
- Begin by buttering a 9x13-inch pan thoroughly to ensure the caramel doesn't stick. Set the pan aside for later.
- In a large saucepan, melt the butter over medium heat. Once melted, add the sweetened condensed milk, corn syrup, and brown sugar to the pan. Stir the mixture constantly with a rubber spatula, making sure to scrape the sides and bottom of the pan regularly.
- Continue stirring the mixture over medium heat until it starts to simmer. Maintain a constant simmer and keep stirring to prevent the caramel from burning. It's important to be patient and vigilant during this step.
- Using a candy thermometer, monitor the temperature of the caramel. The ideal temperature range for reaching the softball stage is between 235°F and 245°F. If you don't have a candy thermometer, you can perform a simple water test. Fill a glass or bowl with cold water and add a drop of caramel from the pan. If the caramel forms a small round ball in the water and flattens when removed, it has reached the desired consistency.
- Once the caramel reaches the softball stage, immediately remove the pan from the heat. Stir in the vanilla extract and salt until they are well incorporated into the caramel.
- Pour the caramel into the prepared 9x13-inch pan and let it cool completely. It's important to exercise patience here, as the caramel needs time to set and firm up.
- Once the caramel has cooled, you can cut it into squares. For individual servings, you can wrap the caramels in wax paper. This step adds a charming touch and makes them easier to enjoy on the go.
Notes
- If you prefer larger or smaller caramel pieces, feel free to adjust the size accordingly. The serving size mentioned in the recipe is based on cutting the caramels into 1-inch squares, and a 9x13-inch pan will yield approximately 117 pieces.
- The water test is a handy alternative if you don't have a candy thermometer. However, using a thermometer provides precise temperature control and ensures consistent results.
- Experiment with different variations by adding chopped nuts, sea salt flakes, or drizzling melted chocolate over the cooled caramels. These additions can elevate the flavor and add a delightful twist to the classic recipe.
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