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Caramel candies are a favorite quick treat for those with a serious sweet tooth. However, gourmet caramels can often be pricey. You can learn how to make delicious homemade candies for your own enjoyment or for a present.
Ingredients
- 1/2 cup of water
- 2 cups of sugar
- 1 can of sweetened condensed milk
- 1 cup of light corn syrup
- 1.5 sticks of unsalted and softened butter
- 1 teaspoon of salt
Steps
Preparing Your Equipment
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1Use a heavy-bottom saucepan. Get a high quality, four quart saucepan to cook the caramel in. A heavy bottom is especially important because it allows for the temperature to distribute more evenly. Thin saucepans tend to have isolated areas of heat, which can easily burn the caramel. [1]
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2Test the caramel with a candy-specific thermometer. Candy thermometers are crucial for cooking caramel because sugar can easily burn, ruining the caramel. These thermometers are made specifically for testing oils and sugars so you can cook your candies to the ideal temperature. Your local Target, Walmart, or other large supermarket should have these in stock. [2]Advertisement
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3Stir with a proper spatula. A rubber spatula is ideal for stirring the mixture as plastic spatulas can burn and melt under high temperatures. Stainless steel spatulas can be useful as well, but they can easily scratch your saucepan.
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4Have a 9 by 13 inch metal baking pan at the ready. This pan is necessary for the final step when you transfer your mixture from the saucepan. Be sure to get a high-quality, clean baking pan so any rust or caked-on food won’t find its way in your candy.
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5Gather a spoon, a bowl, and some ice water to test the mixture. These supplies will be necessary during the boiling so you can assess the consistency of the caramel. Be sure to have these at the ready so you don't waste precious time gathering the materials while the caramel could be burning.
Heating the Sugar
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1Turn the stove's burner onto medium heat. After the four quart heavy-bottom pan has heated up, pour two cups of sugar, one and a half sticks of butter, one can of sweetened condensed milk, one cup of light corn syrup, and a half cup of water into the pan. Heat the mixture up until it reaches a rolling boil. [3]
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2Keep stirring! Only allow 5-10 second intervals between stirs. The sugar will start to melt and turn the color of caramel. Put the candy thermometer in the mixture and wait until it reaches 240 degrees Fahrenheit. The ideal temperature is 245 degrees, but you should start testing the mixture at 240.
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3Test the mixture’s consistency. In order to keep tabs on how the mixture is forming, it’s crucial to get a feel for the firmness of the caramel. The caramel should be solid and sturdy, while keeping a soft texture. If it’s rock hard, then the syrup has been overcooked. [4]
- Grab your spoon, medium sized bowl filled with ice cold water, and have it ready next to the pan containing the mixture.
- Once it reaches 240 degrees, gather a small sample of the mixture in a spoon, and then immerse the spoon into the bowl of water.
- Give the mixture a few seconds to cool down, and then take the spoon out of the water. Feel the cooled caramel and lightly press down on it to assess its consistency.
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4Remove from heat. Once the mixture reaches the right consistency, it’s time to turn the heat off. Next, add in one teaspoon of salt and stir to evenly spread it throughout the mixture. Leave the mixture sitting for roughly two hours, until it reaches room temperature, which is approximately 72 degrees.
Molding the Candy
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1Spoon the mixture into the baking pan. Put a baking sheet down, and scrape all the caramel into the bottom of the pan, making sure only to hold it with a pot-holder. Scrape everything into the baking pan, making sure it is evenly spread. [5]
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2Cut your caramel into pieces. Get a sharp knife and cut the caramel into even strips. Then using the same knife or a pizza cutter, cut the strips into small squares or whatever shape you desire.
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3Get creative by wrapping your candy. You could start eating the caramel pieces right off the pan, but if you’re giving it as a gift then it’s a good idea to wrap the individual candies. Cellophane or wax paper work well as wrappers. Measure out a small section of the wrapping paper and give it enough room to cover the candy with some extra paper to tie it up neatly. Try putting some in a bowl around your house for some homemade snacking!
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4Finished.
Community Q&A
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QuestionWhen do I slice the candy?
Community AnswerYou should slice the candy when it has cooled down or set completely. Don't cut it when it's still warm and potentially melty. -
QuestionWhen should I use the water mentioned in the recipe?
Community AnswerPour the water into the saucepan at the same time as the rest of the ingredients, except the salt which is added after the mixture is removed from heat. -
QuestionCan I pour the caramel into a silicone spoon mold?
Community AnswerYes, you can. I make mine using silicone molds. It is easy clean up and makes good looking candies.
Things You'll Need
- Stove
- Heavy-bottom saucepan
- Rubber spatula
- 9 by 13 inch baking pan
- Baking sheet
- Candy thermometer
- Cellophane or wax paper for wrapping
- Scissors for wrapping paper
- Small bowl
- Spoon
- Cold water
References
- ↑ http://latimesblogs.latimes.com/dailydish/2012/03/test-kitchen-tips-heavy-bottomed-pots-and-pans.html
- ↑ http://www.popsugar.com/food/How-Make-Caramel-Candies-21745974
- ↑ http://www.popsugar.com/food/How-Make-Caramel-Candies-21745974
- ↑ http://www.food.com/recipe/tried-and-true-caramel-candy-361331
- ↑ http://www.popsugar.com/food/How-Make-Caramel-Candies-21745974
About This Article
To make hard caramel candies, heat up a 4-quart (3.8 L) pan with a heavy bottom over medium heat. Add 2 cups (400 g) of sugar, 1 and ½ sticks of butter, 1 can of sweetened condensed milk, 1 cup (237 mL) of light corn syrup, and ½ a cup (118 mL) of water to the pot. Heat the mixture until it starts to boil, stirring frequently to prevent it from burning or sticking. Once the mixture starts to turn light brown, insert a candy thermometer. When the temperature reaches 240 °F (116 °C), spoon some of the caramel out into a bowl of cold water. It should harden in the cold water to a firm but slightly soft consistency. If it’s rock-hard, the candy is already overcooked. Once the candy reaches the consistency you like, remove the pan from the stove and stir in 1 teaspoon (6 g) of salt. Spoon the mixture into a baking tray lined with parchment paper and spread it out evenly. Let the candy sit for 2 hours, or until it reaches room temperature, then remove the caramel from the tray and cut it into pieces of the desired size and shape with a sharp knife. If you like, wrap the individual pieces in wax paper or cellophane. Enjoy your homemade caramel candies.
