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!
- 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)
- 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.
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!
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