A few tips for making caramels:
- Never double a batch. Candy does not do well when doubling the recipe.
- If you make another batch one after the other, make sure to clean all pot/ supplies and make sure they are dry before starting another batch.
- In the container you want the caramels in to shape/ harden in, make sure to grease it up with butter or spray so your caramels slip right out of the pan so you can easily cut them into smaller pieces.
- Get all ingredients out and measured before starting the recipe. That way you can easily pour in the ingredients as needed since you need to stir caramel constantly.
- I recommend using a candy thermometer. It makes it super easy to know when the caramels are done. You just look at the temperature and can see when the caramels will be done. If you don’t have a candy thermometer, its ok, you can still make caramels. When the carmel has been cooking for around 7-10 minutes take a little part of the of the caramel out with a spatula and drop it into ice cold water. If the caramel is firm, and you can pull it, it should be perfect!
- Don’t be scared to let the caramel bubble on high heat while cooking after all the ingredients are in. It is the only way to get the caramel to the needed 245 degrees.
Recipe for Simple Caramels:
1 lb. light brown sugar (2 1/4 cups packed)
1/2 lb. butter or marg. (1 stick)
1 can Eagle Brand condensed milk
1 c. white Karo syrup
This sticks and scorches easily, so watch and stir constantly. Put corn syrup in pan first. The add butter and melt. Add brown sugar, stirring constantly and finally add milk. Boil over medium. Heat, stirring constantly to 240-245 degrees or firm ball stage- (almost to pulling string stage in cold water). Pour into buttered jello roll pan and top with chopped nuts if desired. (I like to add the nuts in before I pour out the caramel into the pan). Cool in fridge and cut into squares.
To add chocolate and sea salt to your caramels:
2 bags melting chocolate
Melt chocolate according to directions on melting chips bag. Take cut caramels and dip in chocolate. We used tooth picks to dip the caramels into the chocolate. After caramels are dipped in chocolate, let the chocolate cool off before sprinkling sea salt onto the chocolate. The salt gives the perfect touch to decorate the caramels and really helps enhance the flavor of the overall product! Let the chocolate fully cool off/harden and enjoy!