Homemade Caramels
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Adapted from: Betty Crocker (bettycrocker.com)
Prep Time: 20 minutes | Total Time: 2 hours 55 minutes | Yields: 64 caramels
Rating: 4.5 stars
Four ingredients. A candy thermometer. One hour of patient stirring. The result is real, soft, pull-apart caramels that taste nothing like the store-bought kind. Wrap individually in waxed paper and store at room temperature — they make exceptional gifts.
Ingredients
- 2 cups sugar
- 1/2 cup butter or margarine
- 2 cups whipping (heavy) cream
- 3/4 cup light corn syrup
Instructions
- Grease the bottom and sides of an 8x8x2-inch or 9x9x2-inch square baking dish with butter.
- Combine all ingredients in a heavy 3-quart saucepan over medium heat. Bring to a boil, stirring constantly.
- Continue cooking, stirring frequently, until the mixture reaches 245°F on a candy thermometer — the firm ball stage. This takes about 35 minutes. To test without a thermometer: drop a small amount into very cold water — it should form a firm ball that holds its shape when pressed.
- Immediately spread the mixture into the prepared baking dish. Cool completely, about 2 hours.
- Cut into 8 rows by 8 rows (64 pieces total) using kitchen scissors or a sharp knife. Wrap each caramel individually in waxed paper or plastic wrap.
- Store wrapped caramels in an airtight container at room temperature.
Shop This Recipe: A heavy 3-quart saucepan and a candy thermometer are your two non-negotiable tools for caramel making. Browse our cookware at The Kitchen Wins.
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