Homemade Soft Caramels - Heavenly Recipes

Homemade Soft Caramels

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Homemade caramels are perfectly soft and chewy. They are so easy to make and are great for gifts for friends and neighbors or just for your family to enjoy!
Homemade caramel candies some wrapped and some unwrapped. |
So let’s talk caramels! Do you know there is a difference between caramel and carmel? Caramels are these scrumptious little candies that you are hopefully planning to make today. Homemade, perfectly soft and chewy caramels are my weakness, and this is a treasured family recipe.
My family usually reserves them for our special treat at Christmas time. We give them as neighbor gifts and always have a huge batch to enjoy ourselves!
The ingredients for these caramels are very simple. Butter, sugar, karo syrup, evaporated milk, and vanilla extract. However, the key to creating magic–that amazing rich caramel taste and texture–is in the cooking process. These can’t be rushed! Read my tips below, for making perfect caramels, every time.
Once you pour them into a jelly-roll or 9×13” pan, allow them to cool completely. You can refrigerate them for a long time. I usually refrigerate them until they are nice and cool, pull the whole pan of parchment paper out onto a cutting board, and then cut them into small squares. They are much easier to cut when they are cold.
They are seriously the tastiest little caramels ever! “Melt-in-your-mouth delicious” is probably the best way to sum them up!
Homemade caramels cut into squares, with three wrapped in wax paper.
TIPS FOR PERFECT CARAMELS:
SLOWLY STIR IN THE EVAPORATED MILK:
It is imperative that you add the evaporated milk just a little bit at a time, taking about 15 minutes per can, to stir it in, so that the mixture maintains a constant boil the entire time. This is a really simple, easy step, but if rushed, you can ruin the caramels.
*If you add the evaporated milk too quickly, the sudden change in temperature of the caramels will cause them to curdle.
MAINTAIN STEADY HEAT:
Maintain your burner/stovetop at medium heat. Again, you don’t want any drastic changes in temperature as you cook the caramels.
CANDY THERMOMETER VS. ICE WATER TEST
I personally don’t trust candy thermometers. Unless you take the time to calibrate yours and make sure it’s correct, they can often times be “off”. And, depending on your location (altitude and humidity) 238 degrees F may not be the perfect temperature for you.
The best (and easiest) way I’ve found for success in any location, is using the ice water method. Drop a spoonful of the hot caramel into a cup of ice water. Mold the caramel with your fingers into a ball. You will know the caramels are ready when they feel pretty firm and pliable.


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Homemade Soft Caramels
Ingredients :
1 c light corn syrup
2 c packed light brown sugar
1 can(s) sweetened condensed milk
1/2 lb (2 cups)** butter

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Directions :
Combine corn syrup, brown sugar, milk and butter in a saucepan.
Bring to a boil over medium heat.
Cook for 20 Minutes* stirring constantly.
Pour into buttered oblong pan.
Cut into squares when cool.
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