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Quite a few weeks ago I got a little note from a reader telling me she had discovered the best caramel recipe
this side of the universe.
this side of the universe.
Well.
I just couldn’t help but make it!
Twice.
The first batch was consumed before it could show up for a photo shoot.
That’s butter and brown sugar for ya.
That’s butter and brown sugar for ya.
I would have to agree with Jessica from Our Cooking Cafe. They are fabulous! They have the perfect caramel flavor, rich, buttery….with a wonderful texture.
Thanks for the tip Jessica!
I am greatly appreciative.
My pant size will never be the same again.
I am greatly appreciative.
My pant size will never be the same again.
Now just a word to any of you who haven’t ever made caramels.
Do not be afraid.
Let nothing ye dismay!
If you know how to stir,
and stir,
you are going to be set.
you are going to be set.
These caramels cook
while you stir…
(and watch Christmas Vacation,
Best Holiday Movie ever made…)
for between 30 and 40 minutes.
Now that is NOT a long time at all if you’ve got Clark Grizwald to entertain you. Christmas just wouldn’t be the same without him and his really good lookin’ cousin Eddie.
Those two are a collection of
merry gentlemen,
if ever there were any.
Caramels! Rich and Buttery
Time: 40 minutes plus about 1 hour to wrap
Yield: 1 jelly roll pan, or for thicker caramels put them in a 9×13
Recipe from Our Cooking Cafe
1 cup butter
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
2 cups packed brown sugar
1 cup light corn syrup
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract
1. Melt the butter in a large sauce pan.
2. Add your brown sugar. Stir it all around until it dissolves.
3. Add the sweetened condensed milk. Anyone every tried a little taste of sweetened condensed milk plain, in all it’s glory? Wow. It will send shivers of joy down your spine, I tell you. It’s one great taste of comfort and joy…comfort and joy.
4. And the corn syrup.
5. Over medium heat bring the mixture to a boil, while stirring. Stirring is key here. Don’t stop stirring.
6. The mixture will need to boil for 20-30 minutes or until the temperature on your candy thermometer reads between 235-240. HOWEVER…I have found candy thermometers to be a bit sensitive and inaccurate at times. Most of the time when I make candy I don’t even use one. There is a little trick I will show you.
This ice water is going to be your pal. When you are approaching 230 degrees on your candy thermometer, dip your spoon into the caramel, then into the ice water. Let it hang out for just about 10 seconds or so. Then press your finger into the caramel. If the candy holds the finger indentation….you are good to go! If not, cook for a bit longer.
7. Remove your caramel from the heat and add some vanilla. Stir until well combined.
8. Pour the caramel into a buttered jelly roll pan. Let the caramels cool and set. This should take about 30 minutes.
9. I like to cut them with a pizza wheel.
Scissors also work well.
10. Cut yourself up some wax paper and you are set to wrap your fabulous caramels…rich and buttery. You are going to make someone very happy with these! Happy Candy Making!
Hi, just wondering,
can you use wax paper or tin foil as an alternative to the parchment paper? I don’t have any of the spray stuff. (pardon the e-mail address, it’s real though) ๐
NCat,
Wax paper would work out fine. Good luck!
~Jamie
all sound wonderful
these were great. the only problem now is hiding them so they won’t be all gone before christmas ๐
I just found your caramel recipe & will try it. They look wonderful.
I found your recipe on pinterest and got all the ingredients last week. When I woke up early and was unable to get back to sleep I decided to make these. (I was a little worried about trying to make candy my first time with 3 little ones’ “help”.) They are cooling in the pan now! I scraped out the bits left in pot and tasted it. The caramel is delicious; even though I completely forgot to add the vanilla.
Thank you!!!
WOW!!! These are to die for! Very easy and so delicious! 10 stars out of 5!!! I used to melt caramel squares for my Turtles recipe, but came across this in search of something better. I will never go back!!! Thank you!
Hi, i made these for a carmel turtle recipe the carmel was delish! Wondering if you can re-melt these?
Sara,
I haven’t ever tried to remelt the caramel, but my first thought is that it would work out pretty well. Good luck!
~Jamie
These are delicious! I’ve been making them since last Christmas and ever since they are a must. Even have a friend who wants nothing else for her Birthday or Christmas ha ha Thanks for the great recipe!
When I first made the recipe I accidentally bought the golden corn syrup, not the light. I’m not sure if it makes much of a difference to the taste, but we loved them so I kept making them with the golden syrup.
My thermometer seems way out of whack compared to the temps in the recipe. I usually have to start testing around 225 or so. Now that I’ve made them so many times I’m getting used to how it should look and rely on the ice method instead of the thermometer.
Thanks again for the great recipe. Love your blog!