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!
Carrie - ASassyRedhead.com says
OK. We know I can’t do anything remotely close to what you do.
But my momma can.
I just sent her the link to your site with the words “I love this woman. Make her stuff. And take pics so I can send them to her.”
You are simply beyond words. =)
Joan@chocolateandmore says
Carrie, If your momma makes these, everyone will love her!
These are the things that make other people drool with envy (if that’s what you’re going for)
And I think you could make these, if you can read a thermometer, you can do this!
Go ahead, try it. Of all the candy I’ve made, other than fudge, this is the easiest. I promise!
Krista says
Okay, that isn’t nearly as complicated as I thought it would be! Thanks for sharing at Church Supper. Love seeing new faces. Please come back next Sunday, and have a blessed week.
Everyday Mom’s Meals
overtimecook.com says
These look incredible! Bookmarking this recipe- so excited to see this now, because I just bought a candy thermometer TODAY! 😀
Inspired by eRecipeCards says
This is the most perfect post i have ever seen on making Caramel!!!
Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do. Great photos makes it seem like anyone can replicate the recipe!
I am asking, would you please consider posting a few of your favorite recipes on erecipecards.com
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https://erecipecards.com/
Contact@eRecipeCards.com
comfortablydomestic.com says
Wow! I too, am a caramel fan. I used to poke through the Whitman’s box, and only eat the caramels. The rest sat lonely in the box with holes in their bottoms. My caramels always hold shape, but end up a bit greasy? I’ll definitely be trying this recipe.
Kirsten
Joan@chocolateandmore says
@Krista, I’m loving all your link ups, thanks for letting me share!
@overtime cook, candy making can become addicting, I love to make, have a sample then give away to others!
@Dave, I’ll be popping over to check it out!
@Comfortably Domestic, maybe your recipe uses butter? Most of the others I’ve tried in the past had butter in them, this was the first that didn’t and not greasy at all!
Dave Emmons says
Just what does one have to do to get a small box of these for Christmas? Ask? Please please please please please send me caramels?
—
d a v e
Joan@chocolateandmore says
@Dave, we’ll have to see how they ship, just sent some to a friend yesterday, she should get them tomorrow, and there is more yumminess to come that will probably ship better!
Jenna @ Newlyweds says
Your amazing, just as I was thinking you should cover them with chocolate and you did and more, wow my mouth is watering. Your so right all good caramels have whipping cream and no butter!!
Thanks for linking up the Newlyweds recipe linky hope to see you next week!
SnoWhite says
my mom makes about 4000 caramels each Christmas season — never thought, though, to dip them in chocolate! Brilliant.
Joan@chocolateandmore says
@Jenna, if I can put chocolate on it, I usually will!
@Sno White, wow! 4000? Go mom!
Aly ~ Cooking in Stilettos says
This is a GREAT idea – esp. for holiday gifts. I was planning on doing some including ones topped with Smoked Salt. Now, if only I can avoid breaking yet another candy thermometer *LOL*
Joan@chocolateandmore says
@Aly, Wonderful idea, if you are going to top with salt, I’d cut back the salt in the recipe to 1 teaspoon otherwise the smoked salt won’t stand out. Let me know how they turn out.
Becca @ Crumbs and Chaos says
Caramel and chocolate…a match made in heaven! You made these look so easy. I’ll be featuring these tomorrow in my November wrap up of the Holiday Sweet Swap. Thanks for sharing!
Amber says
I’ve had the exact same caramel delima, thanks for solving it for me. Just wanted to stop by and let you know that as one of the co-hosts of the Holiday Sweet Swap your caramels made my top 5!
Amber
https://www.lifelovegreen.com/2011/12/holiday-sweet-swap-my-picks/
Hearty Appletite says
Truly divine! I’m making them…even if Christmas is over! 🙂
momto8 says
and dipping in chocolate….can it get any better?! Your post is informative and instructional..thanks! I am your newest follower..from chocolate town(Hershey)..pls follow back if you can!
Veronica says
Ohhhhhh drooling bigtime.com here!! Found you via Home Savvy and will be your new salivating follower!!
Veronica
Tassels Twigs and Tastebuds
Anonymous says
Can you use chocolate chips to dip the caramels in does it have to candy making chocolate? They look so good
Sherry Baird
Joan@chocolateandmore says
Sherry, you can use chocolate chips but you need to be careful on keeping the candy cool or the chocolate will melt. Candy melts or bark is meant to set up hard and is easier to work with.
Jennifer says
Oh, I always wondered why sometimes my chocolate-dipped strawberries came out sometimes with a harder chocolate coating or (most of the time) a soft coating. Next time I will look for the Ghirardelli candy bars that you used here.