While caramel candy can be found year round, there is something about this season that just makes them necessary. Caramel apples, caramel topped anything really, caramel candies while trick or treating, and of course that dish of hard caramel candies sitting out at family get together. My husband loves soft caramel candy so when he asked if we could make it at home I quickly found a recipe and let him get to work. What? I’m busy making a baby! These came out great and we’ll be enjoying these for a while. The batch makes a full cookie sheet worth and you can cut them to whatever size you desire. We are also going to play around and see if this can be melted and used for a few other treats. If so, I’ll be sure to get back to you and show you the results! You can also lightly sprinkle sea salt on top or dip these in chocolate for wonderful little mini candy bars!
Soft Caramels
Ingredients
- 14 oz. can sweet condensed milk
- 2 cups granulated sugar
- 1 cup unsalted butter, plus extra for greasing pan
- 1/2 tsp salt
- 1 1/2 cup light corn syrup
Since a very long time, people have been taking viagra 25 mg the medication and is not much of a concern. This is the mentally involve issue in person which actually involve them mentally and sildenafil india wholesale emotionally. So it is very easy to buy this medicine to get full erection. wholesale viagra from canada is used for the treatment of Forzest just make sure that you take all the desired information from your doctor. cialis 100mg is termed as erectile deficiency and sometimes known as male sexual weakness or erectile dysfunction (ED). He/she needs to concentrate on a psychological healing by seeking help viagra professional australia from a professional with a counseling degree before they can pursue a courtship.
Generously grease a 9 x 13-inch glass baking dish with butter.
Combine all of the ingredients in a medium heavy saucepan. Cook on medium high heat, stirring constantly, until the mixture reads 240 F on a candy thermometer. Remove from heat and pour into the prepared baking dish.
Let cool completely and then cut into desired size. Wrap in wax paper for individual candies. Store in an airtight container.
Adapted from oh so Delicioso
32 comments
October 13, 2013 at 6:05 pm
Wow, simple and beautiful!
September 14, 2015 at 4:39 pm
I dont have corn syrup…would u plz recommend me any othr kind of syrup..which i can use in caremal candy??
September 14, 2015 at 8:34 pm
I have no other recommendation other than the corn syrup.
April 12, 2017 at 11:14 am
You can use honey or molasses interchangeably with corn syrup. Maple syrup works at first, but the caramels will turn to maple sugar if not eaten right away.
March 1, 2020 at 11:44 am
I never use corn syrup. I always use Rogers Golden Syrup
December 9, 2014 at 2:20 pm
what if you do not have a candy thermometer? what could I do then?
December 9, 2014 at 5:28 pm
You’ll need a candy thermometer. They are pretty inexpensive though and are so handy in the kitchen.
September 28, 2015 at 7:31 am
If you don’t have a candy that o mater use a cold cup of water. Drop a drip of cooked camel into the cup if if forms a semi hard ball it’s done if not continue to cook until it does. If it’s a hard ball it will become hard candy. You want to be able to flatten it with a little pressure.
September 28, 2015 at 8:34 am
Great advise!
December 12, 2014 at 9:16 pm
I tried to make the candy, I even got the candy thermometer but didn’t work. I followed the introductions but my candy didn’t get hard enough, the flavor was great but unfortunately I can’t wrap my candies : ( can you tell me what else can I do please.
December 13, 2014 at 9:04 am
Something just must have happened and it needed to cook a little longer. To double check your candy thermometer drop a bit of caramel in ice water, dump water out and test the texture of your caramel. If it doesn’t form a soft ball the caramel needs to cook longer. If it is firm remove immediately from heat. If it is rock hard it is overcooked for the soft caramel method.
August 27, 2015 at 11:13 pm
I’ve been making candy for over 40 years and no 2 candy thermometers register the same temp. To test your thermometer:
Put thermometer in a pan of boiling water clipped to the side. Water boils at 212 degrees, no matter how long you leave it in the boiling water it will ALWAYS say 212. I’m sure your thermometer (even though it said 240 wasn’t at 240 yet) If YOUR boiling point IS 220 (after you test it) then your candy should be ready at 252 degrees. I test my thermometer every year I start making my candy at Christmas time.
GOOD LUCK!
September 8, 2015 at 6:28 am
Thanks Brenda. That is absolutely good advise. I didn’t know how to do this.
September 29, 2015 at 7:12 pm
That temperature would have to be adjusted down as the altitude increases. 500’=211°F; 1000’=210°F; 2000’=208°F;
4000’=204°F.
December 14, 2014 at 1:47 am
I plan on covering the caramel squares with chocolate and sprinkling Pink Himalayan Sea Salt on them. Should I omit the salt in the recipe if I’m sprinkling some on top, or do you think it will be fine? I don’t want them to be overly salty. Thank You.
December 14, 2014 at 9:25 am
That sounds delicious! When we add salt to the top of the caramels, we keep the recipe as is and just sprinkle and the flavor seems to still be good.
December 20, 2014 at 3:16 am
The caramel came out too soft for me at 240° (wouldn’t keep it’s shape, it just melted/settled), so I’ll go a little higher next time. I put the pieces in the freezer so I can dip them in chocolate easier. The caramel is really yummy though. It tastes just like Werther’s Original. Thank You.
January 16, 2015 at 10:08 am
Can i use glucose syrup instead of corn syrup
January 16, 2015 at 10:37 am
I’ve never cooked with glucose syrup so I am not sure if they are similar.
August 27, 2015 at 10:40 am
I don’t have a glass 9 x 13. Can I use my non-stick pan? Should I line it with waxed paper or aluminum foil?
Thanks.
August 28, 2015 at 8:15 pm
I would try parchment paper and then wax. Definitely not foil because these are quite sticky! Let me know what the results are!
October 26, 2015 at 7:31 am
here printme
November 2, 2015 at 10:51 am
How long do these usually keep, and where would you store in fridge?
November 2, 2015 at 11:20 am
Store in an air-tight container on your counter. Honestly, these have never lasted more than a week in my house but I would imagine 1-2 weeks
December 17, 2015 at 2:52 pm
Do you have to us r a glass pan or can it be metal?
December 18, 2015 at 12:39 pm
It would probably work. The reason I use glass is because it wont heat up as quickly therefore the caramel can cool quickly. If you used a metal dish the hot caramel could heat that up and further cook it and also increase the cooling down time.
December 23, 2015 at 10:13 pm
Thank you.I only have one glass dish is why I asked. Happy an Safe Holidays.
December 27, 2015 at 8:55 am
Thank you! I hope you did as well!
April 23, 2016 at 12:23 pm
Hi! Was wondering if it is possible to add a flavor to the caramels??? Like pumpkin or apple?? Would love hearing from you! Thanks, Tom
April 24, 2016 at 8:21 am
I honestly haven’t tried it. I found some recipes online that are flavored as it’s made, not adding a candy flavoring or anything. Sometimes candy flavoring can affect setting, but it sounds delicious so it’s worth the try in my book 🙂
December 19, 2016 at 2:32 am
If you want to add flavor the best thing I found was to simmer it in the milk. I used cardamon, cinnamon, cloves and a dash of pepper. It ended up making the milk thicker so I added a splash of milk to keep the consistency. It had to change and I’ve been using this same recipe for years!
December 28, 2016 at 5:20 pm
Great tip! Thanks so much and I’m glad you like the recipe!