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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!
I made this yesterday in a heavy stainless steel pot, stirring the entire time. However, by the time my candy thermometer got up to 235, there were burned bits on the bottom of my heavy pot. When I poured the mixture out onto my buttered pan, the burned stuff that I stirred up had mixed throughout the caramels.
How do I avoid this burned stuff? I stirred the entire time. The heat never went up above medium on my stove.
Mine have the burned bits, too. I’m guessing my sugar didn’t totally dissolve. The caramels taste fine though…I’m calling the burned bits “flavor enhancers”!!
I’m sensitive to corn (especially Hi Fructose) & wondered how you think light molasses would work or any other suggestions?
Thanks so much ! Taybird
I made your recipe for caramels for the first time this past Christmas for my turtles. Let me tell you I will never go back to unwrapping those little squares. I doubled the recipe with no troubles and everyone was glad I did as the leftovers I made into individual caramels! I have a candy thermometer, but used the ice method as my thermometer is out 10 degrees. Everything turned out beautiful. Thank-you! I subscribed to your website!
Hi. Does it have to be real butter used as opposed to something like imperial? I want to make these but want to make sure I use the right ingredients.
Mayte,
Yes, real butter is required. Best of luck!
~Jamie
Omg thank you soo much! I have recently found out we are pregnant and having been double fisting turtles like crazy lol ! My hubby says that I’m gonna make us go broke if I keep eating them like this lol! Well I came up with the idea of making them myself hoping it would be cheaper n came across ur website oh my god! I will never go back to store bought again they can’t even touch how wonderful these are! Now all I have to worry about is gaining three hundred pounds lol! I also made you Italian cream cheese chx in crock pot and it was amazing ! Huge hit! Thank you sooo much Jaime:) plz keep em coming !!!!
Made turtles using kraft caramels and they were hard as a rock. Going to try your recipe but wonder do i just drizzle the mix over the pecans rather than pour into pan for cutting into squares? Still wonder is anyone has remelted caramel mix!
Creamy and soft! Made these as an extra on Christmas cookie trays and everyone loved them. Thanks Jaime and merry Christmas!
Wow!!! Love’em!