This addictive caramel is soft, gooey and completely sinful. Worth the effort to make it yourself. Be very, very careful who is allow to have some of these caramels - they disappear quickly and you won't get many for yourself. Not only is it really, really good, it remains soft and gooey when baked into cookies and cakes (store bought caramel candy and caramel chips often get hard when baked).
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Have all the ingredients and equipment ready before starting.
- Candy thermometer is required.
- Large stock pot, 10 quart stock pot works well (16 quart for triple batch).
- Line a 8x8 baking sheet with parchment paper. Allow parchment to rise up the sides rather than just lining the bottom of the sheet. Spray the parchment with nonstick spray. Use 2) 9x13 pans for triple batch.
- Cut Wax paper into wrappers. Unroll 5.25' wax paper, fold in third length-ways, mark the length in 10) 5.5" pieces and cut, unfold these and cut along folds to make 30 pieces. Do enough of these to wrap caramels being made. These wrappers can be done before-hand, or done after the caramel is made and cooling.
- Fill sauce pan with water and set on stove to heat for setting utensils used to stir boiling caramel.
- In a large pot combine Cream, Milk, Corn Syrup, Sugar and Brown Sugar. Stir until combined. Slice butter into smaller pieces and add to pot. Liquid level should not be more than 1/4 way up the side of the pan, because the mixture will bubble up.
- Wipe inside of pan with damp paper towl to remove all the sugar crystals down to the level of the mixture.
- Cook on medium heat until boiling, stirring occasionally. Use a cookie spatchula to stir and scrape the bottom of the pan to prevent burning.
- After caramel is boiling, clip candy thermometer to the side of pan. Do not allow the thermometer to touch the bottom of the pan.
- Reduce heat to a temperature which allows for a steady boil. Stir often with a cookie spatchula to scrape the bottom of the pan and prevent burning.
- Use a damp pastry brush to wipe off sugar crystals that may form on the side of the pan. If the sugar crystals fall or are stirred back into the caramel, the texture of the caramel will be hard and grainy rather than smooth and creamy.
- Remove the pan from the heat immediately when the thermometer reaches 240 F. It will take about 30 minutes to reach this temperature, but could take longer depending on the stove and pan. Takes 45-60 minutes for a triple batch.
- Stir in vanilla and orange extract.
- Test the caramel firmness by dropping a bit (teaspoon or so) into a glass of ice water. Let stand for a minute or so, then remove. The carmel should be cool all the way through (not warm in the center), if not, put it back in the ice water for a bit. Then taste test for firmness - it''s a hard chore, but someone has to do it.
- If the carmel is too soft, put the pot back on the stove and boil until the temp is slightly higher. If the carmel is too hard, then add cream to the carmel in the pot. It typically takes only a little bit of extra cream, so put in only a couple tablespoons of cream and test again. Repeat until the carmel is the desired consistency.
- Pour the caramel into the prepared pan(s) Be careful, this is a very hot mixture.
- Allow to set and cool overnight. Use a buttered knife to slice into pieces.
- Wrap each caramel in wax paper and twist the ends to close.
- To clean stock pot, and other caramel coated items - fill stock pot with water and boil on stove until caramel dissolves.
Softness of Caramels:
- The amount of Cream in the recipe is a large determinate in the softness of the caramels. This recipe results in soft, gooey caramels. Reduce the amount of Cream for firmer caramels.
- The temperature of the caramel is also important. If the temperature is too high before pan is removed from the stove, the results will be harder, more chewey and possibly hard to the point of being more like toffee than soft caramel. If the temperature is not high enough, then the caramel will be too soft to hold any shape, more like caramel topping than candy. Be sure the candy thermometer is accurate, or has been calibrated. Also, be sure to keep a close eye on the temperature during cooking. The temperature will rise slowly most of the time, but at the end it will shoot up quickly (within a few minutes).
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Dozen (178g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 235 (38%)|
|Amt Per Serving||% DV|
|Total Fat 26.2g||35 %|
|Saturated Fat 16.5g||82 %|
|Monounsaturated Fat 6.8g|
|Polyunsanturated Fat 1g|
|Cholesterol 70.9mg||22 %|
|Sodium 203.8mg||7 %|
|Potassium 149.6mg||4 %|
|Total Carbohydrate 98.7g||29 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 98.7g|
|Protein 1.8g||3 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 621
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.