These caramels rock our world. And they're so simple. Who knew? Not us, until a few days ago when we decided we HAD to have homemade caramels, did some research, tried a couple recipes and chose this as being the simplest and most mouth-wateringly addictive. (It's inspired by Gourmet.)
Here's what you need and how you do it
1 cup milk, soy milk or heavy cream
5 Tablespoons butter or margarine
1 teaspoon sea salt, plus more for sprinkling on top
1-1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
(You'll also need a candy thermometer)
Grease 8x8 baking dish, set aside.
Measure all ingredients into a sauce pan, heat to boiling, then reduce heat and simmer on medium low for about an hour. Stir occasionally.
We like to let it go a little past the soft ball stage (to around 255 degrees), almost to the hard ball stage. Much less than that and we found that the caramels didn't hold their shape well.
When the caramel has reached 255ish degrees, pour into greased baking dish. Sprinkle the top liberally with sea salt. Let cool for 1-1/2 to 2 hours. If you can, slide a spatula under the whole shebang and transfer it to a cutting board. Divide into small squares. Wrap squares in waxed paper.
These make yummy, inexpensive gifts. If you can avoid gobbling them all up yourself.
The idea of making caramels at home terrifies me. Something about hot, sticky liquid flying out of the pan -- were there any casualties?
Posted by: Culinarywannabe | December 10, 2008 at 03:15 AM
Oh. I'm totally making these as presents.
Posted by: magpie | December 10, 2008 at 06:50 AM
OMG! I can eat my weight in these.
Posted by: Michele | December 10, 2008 at 09:01 AM
Wow! You an use soy milk?! Little one is lactose intolerant so I try to find as many milk free recipes I can. This one takes the cake! I love to make caramel sauce and marshmallows at home, so this should be super easy for me! thanks again for the great recipe :o)
Posted by: Amiyrah | December 10, 2008 at 09:37 AM
I NEED to eat those. NOW! :)
Posted by: Amy | December 11, 2008 at 06:56 PM
mmm caramel - I'm completely have to add this to my Christmas menu - do you think they'll hold their shape well enough to be decorative on a yule log?
Posted by: The Suspicious Spot | December 12, 2008 at 02:06 AM
Um-Help me! I tried to make these. I doubled the recipe and cooked for an hour,the candy thermometer said 200-upped the heat until it was right at 260 and now I have a caramel plate of steel! I suspect I did many,many things wrong,any ideas? ♦Thanks
Posted by: Heather | December 24, 2008 at 12:23 AM
Oh no! I wonder if your candy thermometer is off? That's the only thing I can think of that would make it so steely at the hard ball stage. If you try again, only go to soft ball.
Posted by: All Adither | December 24, 2008 at 06:43 AM
If you doubt your candy thermometer,use the cold water test. I forget the details,but you can google it.
I made these for Xmas gifts, and found that people either LOVED them or HATED them - actually hated them enough to TELL me about it! I wouldn't recommend them as gifts, cuz you never know how they will be received. Or maybe leave off the salt topping.
Posted by: janet | January 05, 2009 at 11:19 AM