These homemade caramels are the perfect decadent and delicious gift for the holidays. This recipe is sure to become a favorite of your family and friends! This recipe is simple and easy to follow, so don't be intimidated by candy making!
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. 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.
Why you'll love this recipe
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.
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!
- candy thermometer
- 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. Remove the pot from the heat.
- Stir in vanilla. Transfer the mixture to the prepared pan and let the mixture cool completely. When cooled, cut the caramel into small squares and wrap them in wax paper for storage.
Did you make this recipe?! First, let me say THANK YOU for giving it a try!
Please leave us a rating and feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well — and didn't — with a recipe!