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Recipes ยป Candy

Homemade Creamy Butter Caramels

Last Modified: 11/16/09
First Published: 11/23/07
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Views: 2219
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Measurements
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General Info
Servings: 50
Total Cost: $4.10
Cost Per Serving: $0.08
Total Calories: 3,218
Calories/Serving: 64
IngredientVolumeMassCostCalorie
Sugar, White Granulated 2 Cups 400.00 Grams $0.53 1,548
Corn Syrup, Light 1/4 Cup 82.00 Grams $0.47 240
Butter, Unsalted 1/2 Cup 112.00 Grams $0.50 800
Cream, Light, Half & Half 2 Cups 484.00 Grams $2.60 630

Caramels are pretty easy to make. As long as you have a good pot and a thermometer you can make all sorts of candy.

When making candy caramels there are a few important things to note.

caramelsThe volume of the mixture will triple while cooking so you must constantly pay attention to the stove top.
Bring your ingredients up to a boil slowly, you should not try to rush this process, otherwise you will end up burning the candy.
Set aside at least an hour to make the caramels and have a place ready to set aside the candy to cool.

Caramel Ingredients

  • ½ cup nuts, chopped, optional
  • 2 cups granulated sugar
  • ¼ cup light corn syrup
  • ½ cup butter
  • 2 cups half & half

Method

Butter a 8” x 8” pan, we use a silicon pan since you do not really need too much butter.

In a 2 quart sauce pan combine the sugar, corn syrup, butter and 1 cup of the half & half.

Note: We usually like to use All-Clad's 2 quart sauce pan, although if you are making caramels for the first time you might want to use a 3 quart heavy bottomed pot instead to avoid boil-over.

candy
candy caramel
wrapped caramel

Over medium heat stir together until the butter is melted and the sugar is completely dissolved. Once your ingredients are dissolved add the remaining 1 cup of half & half.

brushing side for candyYou should wipe down the sides of the pot with hot water using a pastry brush frequently. This will minimize the possibility that your mixture will crystalize as it cooks.

Stir occasionally until your candy thermometer reaches 246 degrees F (118 degrees C). Then pour into your 8” x 8” pan immediately.

Cut into 1 inch pieces once cool.

Wrap in wax paper to avoid sticking. You can store caramels in a dry cool airtight container for up to 2 weeks. Do not store in the refrigerator.



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