Everything is better homemade, wouldn’t you agree?
This month I’ve decided to take the concept that everything is better homemade and turn it into a four-part baking series. My plan is to make homemade versions of candies and snacks that you would typically buy at the grocery store. I’ve had this idea bouncing around in my head for a while now, and decided there was no better time to share it with you than this month! I think you’ll enjoy all the recipes in this baking challenge for the simple reason that it’s fun to put your own personal twist on a classic item.
For the first installment this week, I’ll be showing you how to make homemade caramels. I love making (and eating) homemade candy throughout the holidays. In fact, this year I made these caramels as Christmas gifts for some of my friends and family. One kitchen item you definitely want to invest in when making these caramels is a good candy thermometer. If you’re trying to use a standard meat thermometer you’ll have problems. With a good thermometer and a little patience, these candies are a cinch to make and will turn out 100 times better than what you could buy at the store.
Homemade Caramels Recipe
Makes 4 to 5 dozen caramels
Adapted from Allrecipes
2 cups white sugar
1 cup packed brown sugar
1 cup corn syrup
1 cup evaporated milk
1 pint heavy whipping cream
1 cup butter
1 ¼ teaspoons vanilla extract
Grease a 12x15 inch pan. In a medium-size pot, combine sugar, brown sugar, corn syrup, evaporated milk, whipping cream, and butter. Monitor the heat of the mixture with a candy thermometer while stirring. When the thermometer reaches 250 degrees F (120 degrees C) remove the pot from the heat.
Stir in vanilla. Transfer mixture to the prepared pan and let the mixture cool completely. When cooled cut the Carmel into small squares and wrap them in wax paper for storage.
Heather’s Helpful Hints
When cooking the caramels use a large pot because the mixture actually triples in size during the cooking phase. Also note that it will take from 30 to 40 minutes to get the caramel to 250 degrees—be patient!