Soft Caramels

Soft Caramels

I have never made caramels before but I really enjoy them so in my day of candy making I decided to give them a try. I'll share an early tip by saying that you shouldn't make these at the same time as another candy that takes a lot of your attention. It was a lot of going back and forth and kind of stressed me out because sugar burns really fast. 

In a medium size sauce pan combine butter, corn syrup, brown sugar and sweetened condensed milk. This recipe had me at sweetened condensed milk. I love that stuff and can never control myself from swiping my finger along the top of the lid and taking a lick. Who ever invented this stuff I thank you. My butter was kind of frozen, bad mistake on my part because before it melted some of the sugar was already burning which of course made me super nervous that it was going to be ruined, luckily it wasn't. So I think next time I would either use softened butter or I would melt the butter in the pan first then add the remaining ingredients.

Once the mixture comes to a boil turn on your timer for 20 minutes. Watch it really carefully so it doesn't boil over or cook for to long. It should be a perfect golden color and will thicken. If you are using a candy thermometer it should be around 120 degrees or a firm ball stage. I use the cold water method. Put cold water in a shallow cup or bowl. Drop a spoonful of the mixture into the water. Take it out with your fingers and roll it in a ball them taste it. If it holds well together and is nice and chewy then its done. 

The recipe I was using didn't tell me what size of a dish to pour it into. I eye balled it by the amount in the sauce pan and decided a 9x13 was my best bet. I sprayed it first then lined it with parchment paper. The spray helps the paper to stick to the dish and the paper allows you to lift the caramels out so you can cut them.  

I put mine in the fridge to set up for about 20 -30 minutes. Lift them out of the dish and cut them into your desired sizes. I decided since I was giving mine away to friends and neighbors that I would wrap mine in paper. I used parchment but I think wax paper or come cute foils or something would work better because my paper kept ripping when I would twirl the ends. 

They turned out really good even though I was worried about them. There were brown specs in it from the sugar but it didn't effect the taste or texture at all and once it cooled you couldn't even really see them. So if that happens to you its ok, take a deep breath everything will be fine. 

These make such great gifts.

Soft Caramels

1/2 lb Butter (2 sticks)

1 cup Corn Syrup, light

2 cups Brown Sugar, packed light

1 can Sweetened Condensed Milk

Combine all ingredients in a medium (2 quart) sauce pan. Bring to a boil then turn to medium low heat and continue to cook for 20 minutes. It should be at a consistent boil.  Line a 9x13 pan with parchment paper. Pour mixture into pan then refrigerate until its firm. Lift candies out of pan and cut into desired sizes. 

*You could get ambitious and coat them in chocolate after they are firmly set up and cold. Then refrigerate to set up again.