This homemade caramels recipe is from my Grandmother and it’s fabulous! It makes such smooth caramels – they are wonderful dipped in chocolate, made into turtles or just eaten plain! Christmas candy making takes a lot of time and energy but I look forward to it all year. It is such a fun time to spend with the women in my family! Unfortunately I’m stuck here at home today making these alone due to the outrageous snow storm outside! I was supposed to go to Melanie’s for a Christmas baking fest! Maybe later today….
PrintHomemade Caramels
Ingredients
Scale
- 1/2 cup butter (not margarine)
- 1 1/2 cups light corn syrup
- 2 cups brown sugar
- 1 1/2 cups heavy whipping cream, divided
- 1–1 1/2 tsp vanilla extract
- mixed nuts, optional
Instructions
- First, butter a 9×13 baking dish. If you want to have nuts in your caramel, you may spread them out in the pan and pour the finished caramel on top of them. Or you can add nuts directly to the caramel just before pouring it out of the pan (see instructions). Set the pan aside.
- Begin by melting butter in large heavy pan over medium-low heat. Add brown sugar, corn syrup, and half of cream (3/4 cup). Cook over medium-low heat, stirring gently, until sugar dissolves.
- Cook, stirring occasionally, until candy thermometer reaches 224°. Add rest of cream (3/4 cup) gradually. Turn up stove to medium heat and continue to cook. At this point I wash down the insides of the pan with a pastry brush and water to get rid of any sugar crystals (left alone they may cause your caramel to turn to sugar). Don’t worry about drops of water getting in the caramel – it will boil off.
- Just before it reaches 240°, add in vanilla. Allow it to come back to a boil and remove from heat as soon as it reaches 240 degrees F.**check tips If you like nuts, add them about 1 minute before the caramel is done – if you add them earlier they will over cook.
- Immediately pour into a buttered 9×13-inch pan. Allow to cool, use a spatula to remove caramel onto a cutting board, and cut caramel into small squares. Wrap in waxed paper or plastic wrap.
Tips
- The trickiest part about making caramel is knowing how high a temperature to let it cook to… remember that the hotter it gets, the harder the caramel will be. I want to caution you all that 240 degrees F is NOT a hard and fast rule – in fact that may only work out for a few of you. Unfortunately there are too many factors contributing for me to be able to tell you an exact temperature: your altitude, your candy thermometer, the type of pot you use, the type of stove top, etc. If you are near sea level, the temperature could be higher than 240, if you are at very high altitude, it could be lower. However, I have to say that the most variation in temperature comes from the candy thermometer! There are two things that you can do to help though.
- Number 1: calibrate your candy thermometer. To do this, look up what temperature water boils at your altitude. Next boil water in your pot with your candy thermometer and note at what temperature it reads when the water boils. This will tell you if your candy thermometer is “off” and by how many degrees. This will help you know if you need to add or subract a certain of degrees in a recipe.
- Number 2 (and most important!): I would suggest checking your caramel the old fashioned way… when it gets close to the temp you think it will be done at, drop a tiny bit into ice water and swirl the water around with a spoon a little. The caramel should harden quickly. If it forms a ball that is the right consistency you like, it’s ready. I like it to form a solid ball that is firm but still be soft enough to squish between your fingers when pressure is applied. This is completely subjective though, which is why this is a great method to get it the way YOU like it!
- Don’t stir it when it gets close to the end. In fact, it needs minimal stirring at all!
- Do not touch or disturb the caramel once you’ve poured it into the 9X13 – wait patiently for it to set up.
- I like to wrap in waxed paper. I rip the paper from the roll in 4 1/2 -5 inch strips then cut those in half. (That’s perfect for a piece ~1 inch square) Then roll the piece of caramel and twist ends. Grip the paper from the far edge to twist in, otherwise it will rip.
Brittany says
Ok Susan and Jodie, I have an answer for you! They are best if eaten within a week or two of making them if you are storing them at room temperature. However, they can keep for several months in the freezer without changing taste or texture. Mom and I usually make them in early December then put them in the freezer for Christmas… or for eating all month long! 🙂
Susan says
I just discovered this caramel recipe, and it sounds fantastic! I have the same question as Jodie, since I’m seriously thinking of making some batches of this to give during the holidays. How long can it last? Do I need to refrigerate it? Can it be frozen?
Thank you!
Brittany says
Hi Jodie, To answer your question…I don’t know! 🙂 But I’ll ask my mom and grandma (who gave me the recipe) and ask them. I know my Grandma makes her candy really early so she would know! I do know that mine still taste delicious and it’s been a few weeks. Well, I’ll get back to you…
Jodie says
Hi, I was looking online for caramel recipes, and came across yours. I too live in Utah (Centerville) and was wondering how long do these carmels keep? I would like to make them for Christmas gifts next year, but don’t want to be doing them at the last minute when you are so busy doing everything else for Christmas, so I was wondering how far ahead of time I could make them and have them still taste fresh? And how should I store them? Thanks so much for sharing your recipe! Jodie
Amy says
These are so delicious! I hope you and Mel post all the Christmas candy on here so I can finally get all the recipes.
Krystal says
those look great!
Erin says
I love these caramels, Britt! I like to make these every year. For those of our readers who are not at high altitude, when I made these in Michigan last year they were just perfect at 155 degrees.
Patti says
I love it that you are right here in SLC so we get the high altitude tips. Also, looks like you went to Tai Pan Trading for your little dish!