Homemade Caramels Recipe
Homemade caramels are a fabulous treat. They're so inexpensive to make compared to candy shop caramels. And so much better!
COST PER CARAMEL ► 4¢
YIELDS ► 81 caramels
- 1 cup sugar
- ½ cup brown sugar
- ½ cup light corn syrup
- ½ cup heavy cream
- ½ cup butter
- ½ cup whole milk
- 2 teaspoons vanilla
Grease 9″ × 9″ square pan with unsalted butter and set aside.
In large heavy saucepan, combine all ingredients except vanilla.
Bring to a boil over high heat, then cover and let boil for 2 minutes to let steam wash down sugar crystals on sides of pan.
Uncover, reduce heat to medium, and cook until mixture reaches 248°F or hard ball stage.
Remove from heat and add vanilla. Immediately pour into prepared pan and let stand.
When firm cut into small squares and wrap individually in waxed paper.
Hard Ball Stage
When making crystalline candy like caramels, a sugar syrup is cooked until some of the liquid evaporates. As the mixture concentrates, it will form shapes in cold water. Caramels are cooked to hard ball stage, or 248°F. Use a candy thermometer, or drop a bit of the candy in cold water. If it forms a ball that is hard but not brittle, the candy is done.