Chewy and Soft Homemade Caramel Candy
ฝัง
- เผยแพร่เมื่อ 23 ก.ค. 2024
- My homemade Caramel Candy has the perfect soft and chewy, yet sturdy texture. Enjoy yours plain or coat in chocolate for an indulgent treat!
Recipe: sugarspunrun.com/homemade-car...
Ingredients
1 ½ cups granulated sugar (300g)
½ cup light brown sugar, firmly packed (100g)
1 ½ cups evaporated milk (this is the equivalent of one 12 fl oz can) (354ml)
1 ½ cups heavy cream (354ml)
¾ cup light corn syrup (255g)
½ cup unsalted butter (113g)
1 teaspoon salt
1 teaspoon vanilla extract
Disclaimer: As an Amazon Associate I earn from qualifying purchases from the links below.
8x8 square pan (Affiliate Link): amzn.to/2OwVZTx
Heavy bottomed pot or saucepan (Affiliate Link): amzn.to/3UDc35x
Candy thermometer (Affiliate Link): amzn.to/2ClqkhA
Silicone spatula (Affiliate Link): amzn.to/2ENNdwf
Cellophane squares for wrapping (optional) (Affiliate Link): amzn.to/3Upn76C
Knives (Affiliate Link): amzn.to/2Xm793i
Instructions
00:00 Introduction
00:20 Line an 8” square pan with parchment paper and set aside.
00:32 In a heavy-bottomed saucepan, combine sugars, evaporated milk, heavy cream, corn syrup, butter, and salt.
01:25 Turn stovetop heat to medium and cook, stirring frequently (I like to use a wooden spoon or rubber spatula, it makes it easy to scrape the bottom of the pot and ensure nothing burns), until butter is melted and mixture is smooth.
02:02 Attach a candy thermometer to the side (make sure it is not touching the bottom of the pot and is suspended about halfway in the caramel) and stir constantly until mixture reaches 240-243F (115-117C). This will take some time, it usually takes me an hour of stirring!
03:56 Once mixture reaches temperature, remove from heat and stir in the vanilla extract.
04:20 Immediately pour into prepared pan and allow caramel to cool completely (several hours or overnight) before cutting and serving. Caramels may be cut and individually wrapped in strips of wax paper or cellophane wrappers, I linked to the wrappers that I used in the “Equipment” section above.
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I used to work for a mental institution, I came to understand You either have patience or you become one. I look forward to making this for the Christmas holiday. Thanks
I hope you love it! :)
Looking delicious and very easy to make
Great I'm going to make this for the holiday season.
Thank you! I hope you love it! :)
This was great just made this and will definitely make it again
This looks GREAT!!! Can't wait to make it❤
I hope you love them! :)
My son used this recipe to make caramel and gave to families and friends. Everybody loved it! And he is going to make more for the holidays. Thank you for sharing!
You’re welcome! I’m so glad everyone enjoyed them! 😊
Love this! ❤❤❤ thank you!
Cant wait to try these
Enjoy! :)
So yummy thank you!
Hope you enjoy! :)
Another WINNER! This is my go to channel when I need a recipe. As a professional cake decorator for over 35 years I've made many desserts over the years. My only regret was not having this channel for guidance throughout those years. This sure would have lessened a lot of errors and headaches a long the way. And last, damn this caramel taste great and she was not kidding, it takes an hour.
I'm so glad you enjoyed them so much! :)
Soft home made candy says soft
❤ thanks
Thank you Sam very good thank you bless to you nd family
Good morning a must try looks delicious 😋 love Caramel
I hope you love them! :)
Looks really good! And without all the processed chemical ingredients and allergens like the store bought stuff. Great job! 😊
Hope you enjoy it 😊
I would love some of those!!!!!!!
They are so good!
I love this and I love caramel.
Excellent!!!
Thank you! :)
Ilove that
Candy
I am about to try to make your recipe today... 😊 I can't wait..
I hope you love it! :)
Thank you for being so detailed on how long the process takes and the stall time! I made caramel the other day and the recipe I followed wasn’t so detailed about actual timing ⏱️ I ended up saving it but it was a bit sandy 😅
You’re welcome! I hope this turns out better. 😊
@@SugarSpunRun It definitely did! Your recipe turned out delicious!
Hey chef. Your brown butter chocolate chip cookies were a hit. Thank you. Will definitely make these for my fam. TFS
Thank you so much! I’m glad you enjoyed them! 😊
@@SugarSpunRun Hi chef. Did I overcook, if the caramel seized? It didn't have a pull to it. Just checking. TFS
Well Sam I will be doing this one as well. Doing Chocolate cordials and figure this for those that can't have chocolate will like this instead. Thanks again!
I hope you love it! :)
@@SugarSpunRun I'm sure my family will. Hope you and your family have a very Merry Christmas & that we all have a wondrous, joy filled new year; Thanks again.
Caramel!!! You’re speaking my language 🤤
Great recipe🤗😋
I clicked on the link for the candy thermometer and it shows the scoopers instead. If you have a chance, could you leave the link to your candy thermometer?
I made your cracker candy recipe recently and everyone in my house loved it.
Your recipes are always a huge hit.
I have been making your white sandwich bread every week and my family can't get enough of it.
Thank you so much for the amazing recipes 👍👍👍
I'm so sorry! I have fixed the link so it should take you to the candy thermometer now. I'm so glad you've been enjoying everything and I hope you love these caramels just as much! :)
OK I made this last night with my husband stirring constantly while I prepared other desserts. He said it was 243 degrees so we poured it into the pan. Today when I lifted it out, it's super soft like a jam but super delicious so I'm saving it and we can smear it on pancakes and French toast!
I should've watched this video first but I'm definitely making this again!!!!
I'm glad you were still able to enjoy it! Hopefully it goes better next time. :)
@SugarSpunRun made them again last night and they turned out soooooo perfect! Soft and chewy with a delicious buttery flavor and they don't stick to your teeth or feel like you have to chew for a while like gum, lol. Also, they twisted up perfectly in wax paper squares! Absolutely 💯 will make this recipe from now on!!!! 🎉
Wow Sam, you spent two hours stirring just to show us how to make this awesome looking candy, that's dedication.
Honestly, I don't know if I've the patience for this one. Besides I still have your snickerdoodles AND chocolate chip cookies to eat 😋🤣🤷😁
🤣 Sounds like to you need to get eating! ;) It is a good bit of effort to make these caramels, but they are oooooo soooo good!
These r delicious do u have a chocolate caramel recipe? Can u just add chocolate to this caramel to make chocolate
Caramel? Thanks 🙏🏼 love all your tips
Caramel with salt? You're speaking my language! Thanks for sharing!
Is there a better combo?
I made this recipe today, OMG, very good. I wonder if I can use this same recipe for my caramel cake, just not cook it as long.
I’m not sure how that would go, but I do have a caramel cake with a much easier caramel frosting. 😊 m.th-cam.com/video/8iUdMcS_Ruo/w-d-xo.html
Sprinkle the salt into a funnel that is aimed at the center of the confection..it'll all land perfectly for you. Hardly any waste too.
That's a great idea! I'll have to try it sometime! :)
Very nice recipie Sam! They looks amazing! Sam were you get you pan we you make in these video the dessert? Have a nice day and good week! 👍👏🎄☃️❄️
I actually have a link to the pot I use in the description. You can get it from Amazon. :)
@@SugarSpunRun Thanks Sam! 🙂🙂🙂
I like Carmel the old fashioned way. Because it's so good eating it out the store.
😂
🤣
Those look so good! I was wondering if humidity would have an effect on the caramels setting. I have problems with divinity because of it. I'd hate to go through all of that stirring just to end up with caramel dip.😟
Humidity can cause issues here. :(
I have a question. Do you have a recipe for homemade 3 musketeers? I’m trying to find one that really works, that isn’t brick hard or too runny. Thanks love your recipes and videos always! 🙏🏼❤️🙏🏼
Unfortunately I don’t have a recipe for a homemade 3 musketeers. 😔
Hi Sam I m from 🇮🇳 India. Love watching your recipes. But now gonna definitely try out ur cakes n this caramel toffee
I hope you love them ❤️
@@SugarSpunRun DEFINITELY DEAR. PLUS going to try the reverse cakes too. I jus bake for my family asa hobby. GOD BLESS YOU. 😍😍
Can I use molasses instead of corn syrup
Hi Sam can I dip my apples in here now to make taffy apples? Thank you very much
Hi Janie I honestly am not completely sure how well it would work, I haven't tried it with this recipe but I'm skeptical it would firm up properly.
Thank you for this recipe was a life saver. If I want it hard I can just take it to hard crack stage right? Also if I want it as a sauce what temp should I stop at
Taking it to hard crack stage should work, but be careful, it's going to get really hard! I do have a caramel sauce you can check out. :) th-cam.com/video/tRnoK0nhCgk/w-d-xo.html
@@SugarSpunRun thank you very much for your response. I just did process worked out except for the fact that it’s harder than expected so probably won’t take it up to 240F next time other than that tastes 😊 great
Can I use maple syrup instead of the corn syrup?
Unfortunately I would be worried they wouldn't turn out quite right. :)
Love your energy and recipes. Is there a way to make caramel without the corn syrup? I think corn syrup is nasty, it should never even be sold on the market.
😋
Was my first time making these, unfortunately it turned out rock hard 😂
Oh no! I'm so sorry to hear this! It sounds like it may have just been cooked a little too long. :(
Remember to adjust the temperature for high altitude.
I have a bit of a dilemma. Made these last night. Cooked to 242F.
Barely got it poured out of the pot into the tray before it was beginning to scorch on the bottom from not stirring for a few seconds. Today went to cut into pieces and they're definitely not as soft as yours. A bit on the harder side. I'm guessing they've cooked a tad too long? Although I did use my candy thermometer.
Now I'm wondering if there's a way to soften them a bit. Maybe melt some, add a touch of cream and let set again?? I made these to use in other recipes calling for Kraft caramels like carmelitas but I don't want hard caramels. Please advise what u would do.
Unfortunately I don't think there's a way to soften them. :( I would probably use a little bit lower temperature if it started to burn that quickly. :(
Couldn't you put the salt on when it's still warm to allow it to set in a bit?
You won't want to do it while it's too warm that it'll melt the salt. I've never really had issues with it not sticking. :)
I wait 20 minutes after pouring the caramel into the pan and then sprinkle salt over top. The surface is warm enough to hold the salt but generally the caramel is cooled enough to not melt it.
Is there a substitute for evaporated milk? I cannot eat carrageenan.
Unfortunately I do not know of a good substitute. :(
I know what u mean. Carrageenan has been shown to cause health issues in some people and seems to be added to everything nowadays. You could try looking in the international food section for it since Carrageenan isn't used in many foreign countries. I've managed to find it without Carrageenan.
@@ummahmedca thanks
Do you have a recipe of a toffee like sweet treat that many call Brickle or Christmas Crack made w a saltiness?
I do!! th-cam.com/video/npZ5x4p44M0/w-d-xo.html
@@SugarSpunRun thank you
243 Degrees.....is that the same for High Alt?
I believe it has to be adjusted, but I am not familiar with high altitude baking to advise on exactly how to do it.
@@SugarSpunRun Okay, I checked and the adjustment is quite a bit! 2 degrees for every 1000 ft! No wonder mine was ROCK HARD! :(. wished Id had checked this out first. DANG!
Do you make tootsie rolls as well? I bet you do because you are amazing young lady💖💋
Thank you! I actually don’t have a tootsie roll recipe. I’m sorry. 😔
243 degrees-is that at sea level?
Yes. I believe you have to adjust the temperature for high altitude. I'm not sure exactly how it's done.
Haha-- once you said you had to stir for about an hour--I decided to go to See's.
Oops your link is for an ice cream scoop not a candy thermometer
Click on the recipe link, and you’ll find it there
Sorry about that! It should be fixed. :)
"If you see any brown bits immediately turn the heat down"
Lady, the whole caramel is brown.
You didn't watch the video did you.....
Can you double this recipe?
You can, but candy can be tricky and it's definitely going to require more patience. I generally don't double candy in case something goes wrong, then I haven't wasted a whole lot of ingredients and time.
Can you provide a link to the knife you use to cut the caramels?
I make my mother's caramels every Christmas, but I would like to try your recipe. My mother's recipe is very similar to yours (she didn't use evaporated milk, however, only heavy cream). She also used a Wear-Ever aluminum pot for making her caramels. A few years ago I bought a 4-qt non-stick pot, and find it is so much easier when stirring and when pouring out the caramel mixture when it is done because the mixture just slides out. It is also much lighter than the stainless pan I had used previously. Plus, it has silicone handles, which also make it much easier and safer to handle when pouring the caramel mixture into the prepared pan! I also use a long silicone spatula.
Since I give the caramels as gifts (my mother is no longer able to cook), I wrap them in 4x4" foil candy wrappers (my mother just cut up wax paper), which come in beautiful colors for Christmas, or clear cellophane wrappers.
I have added a link for the knives. :) I hope you love these as much as you love your mom's. :)
@@SugarSpunRun Thank you!