Cooking Adventures

Homemade Caramels

Homemade Caramels

Today I decided to make homemade caramels for my brother’s birthday. His birthday is in a few days and I wanted to make something special while he and my dad are on a trip, so my mother suggested we make caramel. I thought this was a terrible idea, I mean, who’s going to be there to tell me not to eat so many? There won’t be any left when he gets back from Daytona. Oh well, I still get to eat caramel.

First get the hardware, one greased 9×9 baking dish, a pastry brush ( you might not end up needing this so don’t sweat if you don’t have one ) preferably rubber or any thing without bristles, and a bowl of ice cold water.  Line the baking dish with aluminum foil over the edges and spray the foil.

Homemade Caramels

Homemade Caramels

In a dutch oven combine 1 cup of sugar, more sugar in the form of 1 cup light corn syrup, and 1/2 teaspoon kosher salt. Sugar, sugar and salt, HOW HEALTHY!

Homemade Caramels

Stir the mixture with a wooden spoon ( yes, wooden does matter) and keep stirring until bubbles form around the edges. This is when the recipe said to use the wet pastry brush to wipe the sugar crystals from the edge of the pot but I didn’t end up doing this.  If you need to then dip the pastry brush in the cold water and wipe the crystals from the edges.  From this point on, NO STIRRING.  Affix the candy thermometer and wait until it reaches 238 degrees and is an amber color.

Homemade Caramels

Meanwhile pour 2 cups of heavy cream in a small saucepan over medium low and bring to a simmer. Remove it from the heat, cover, and set aside.

Homemade Caramels

When the sugar has reached 238 degrees remove it from the heat and add the warmed heavy cream and 1/2 stick of unsalted butter (butter should be softened) into the sugar and salt mixture.  Stir and then put it back on medium heat until it reaches 238 degrees again.  This took about 20 minutes and I stirred it pretty often.

Homemade Caramels

When it has reached 238 degrees again, remove it from the heat and stir in 1 tsp of vanilla extract.

Pour it into the greased pan and wait five hours.

Homemade Caramels

Cut square of parchment paper.

Homemade Caramels

Remove the caramel from the pan and aluminum foil.

Homemade Caramels

Cut the caramel into squares…

Homemade Caramels

…and wrap with parchment.

Homemade Caramels

I think they are much better than store bought,  creamy and smooth, a must try at home.

Homemade Caramels

If these caramels weren’t enough to satisfy your sweet tooth then check out this recipe for homemade chocolate pudding!  It’s divine!

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Homemade Caramels

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