Once you make Homemade Caramels, you’ll never want store bought again!
Remember the Whitman’s sampler, the box of chocolate covered stuff: nougat, bark, caramel, fruit flavored goo.
Every Christmas, one of these boxes showed up at our house. Being the picky child I was (still am) We would poke a hole in the bottom of each piece of candy to see what it was. What a great day it was when they started putting the map, key, chart in the lid.
What we were always searching for was the caramel ones. And if the box was really fresh, that caramel would be so soft. When you bit into it, then started to pull the candy away from your mouth, you’d get that golden string of caramel…You know what I’m talking about, and not just the string, the whole story.
So in my kitchen journeys, I’ve tried making caramels a few times. I’ve tried recipes that were too soft (wouldn’t hold shape)
too hard (you could spend days trying to chew it)
wrong flavor, just off, not sure how to describe it.
And then it happened, completely by accident. I was looking for something else and I stumbled on this recipe from the Joy of Baking The picture drew me, then I read the recipe and it was different. All the other recipes I’ve tried had butter in them, this one? No butter in sight. Maybe that’s it? So I have to try.
I have to tell you, THESE ARE THE BEST CARAMELS I HAVE EVER EATEN!
They hold their shape, and they have that caramel string when you bite into them.
And they are so easy to make!
Melt chocolate in double boiler
Now make your candy pretty, Just drizzle more chocolate over your candies, this will also hide any imperfections.
Oh and all that chocolate drizzle on the parchment paper didn’t go to waste, I had children just waiting for me to finish so they could have that paper!