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)
boring flavor
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!
Homemade Caramels
Homemade Caramels
Ingredients
- 1 1/2 cup heavy whipping cream
- 1 cup granulated white sugar
- 1 cup packed brown sugar
- 2 teaspoons salt
- 1-2 teaspoons vanilla (optional)
Instructions
- In a heavy 2 quart saucepan, combine cream, sugars and salt. Over medium to medium high heat bring mixture to a boil while stirring constantly with a wooden spoon.
- Once mixture comes to a boil, attach candy thermometer and stop stirring.Remember my tips on using a candy thermometer, don't let it touch the bottom of the pan, make sure your mixture covers the mercury tip all the way.
- While your caramel is boiling, prepare your pan, butter well a 8x'8 baking dish, or line with parchment first and then butter the parchment.
- Continue boiling, without stirring until your temperature reaches 245 degrees, the firm ball stage.
- Remove from heat and stir in vanilla if your using. We made it with and without and the family preferred the flavor without the vanilla added.
- Pour into your prepared pan and Let your caramel rest for at least 8 hours or overnight before cutting.
- To cut, Slide spatula under caramel slab and remove to lightly oiled cutting board. Using an oiled knife, cut as desired. If knife starts to stick, rub with more oil.
Notes
recipe source ChocolateChocolateandmore.com
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!
Rita DeFelice says
These were the best and easiest caramels I’ve ever attempted.
If you follow the directions exactly, these will be perfect. I actually
used half the salt amt, dipped them in chocolate and topped
with sea salt. Amazing, I did use the vavilla also.
People raved about them.
Thanks so much.
Kay says
Thought about trying this recipe, but since there is no butter was leery of wasting time and ingredients. Was there an omission of this ingredient in the recipe? Thank you. Kay
Joan Hayes says
Not an omission, there is no butter in this recipe, just lots of cream.
Kay says
Thanks. I have never made candy without butter. May have to try this.
Nancy says
My teenage son comes to me at 11 pm and says he needs to make caramel for a chemistry homework assmt. but we have no butter! Fortunately we found your butter less caramel recipe and he was able to make a very delicious caramel. Thank you so much for your recipe!!
Duane Dinio says
Tried this recipe last night and when I cut the caramel they spread within 10 minutes of being left out at room temperature. Definitely not what I wanted. Followed recipe exactly and temperature information as well. Back to the drawing board.
Joan Hayes says
So sorry these didn’t turn out for you. Did you use a candy thermometer? You really need to make sure you are at the Hard Ball stage (245 degrees)
Amy says
I made these today, and the consistency and flavor are great. Unfortunately, they are too salty for me. I used Himalayan Salt. Should I have used sea salt? Or should I just reduce it next time?
Joan Hayes says
I would recommend reducing the salt to 1 teaspoon.