I am a bit of a candy addict. I have the dentist bills to show for it. I love caramels and they are great to give as a gift too. I know many people love caramels, but many complain that it sticks to their teeth. This recipe is for soft melt in your mouth caramels.
Prep time: 10 min
Cook time: 30 min
Ready in: 40 min
Yields: 45-60 pieces 2lbs of caramel
- 2 cups Granulated Sugar
- 1 cup corn syrup light
- 1 cup butter, cubed
- 2 cups half and half, or eggnog if you want eggnog flavored caramels
- 1 tsp pure vanilla extract
- wax paper
- aluminium foil
- 13x9 pan or 11x7 for thicker caramels
- candy thermometer
- dutch oven or stock pot
- Over medium heat add sugar, corn syrup and 1 cup of half and half or eggnog, stir consistently until mixture begins to boil. Once boiling, add the other cup of cream. Stir, bring to a boil again
- Attach the candy thermometer to the pot. Do not stir unless the liquid starts to grow near the edge of the top of the pot. Just stir till the mixture deflates. Keep cooking till 245-250 degrees (hardball stage)
- When waiting for the mixture to reach hardball stage, line pan with aluminum foil and rub butter on the foil.
- Once the liquid mixture reaches hardball stage remove from heat. Add vanilla and then the cube butter gradually. The butter will want to separate just keep stirring until mixed well.
- Pour into the butter foil lined pan. Let cool in the fridge for at least 4 hours to overnight.
- Remove the caramel sheet from the foil. I recommend using a cutting board and large knife and make large strips of candy and the cut of 1 inch pieces.
- Using wax paper cut into squares and wrap each caramel individually and twist the ends. Serve at your next party or give as gift.