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10-22-2014 05:29 PM
I am hosting a baby shower in a couple of weeks and have gotten the cutest class jars with latches for the favors. I want to fill them with individually wrapped homemade caramels, the new mom's favorite.
Anyone have a tried and true recipe that isn't too hard to make?
Thanks-
10-22-2014 05:35 PM
Hiya Cmoose!
These from Smitten Kitchen are divine. They are apple cider caramels I've made them many times. Always a hit!
Happy Wednesday,
10-22-2014 05:36 PM
I got this one off the forums but I have not tried it. Sorry I cannot give credit to the poster since I forgot to note that.
I have made caramels at Christmas time for many years. This year, I found this 6-Minute Carmel recipe that is every bit as good as the ones I labor over on the stovetop, and it is super easy!! I will never make the stove-top version again. Recipe is from Food.com
Want sea salt? Just sprinkle it on top.
6 Minute Microwave Caramel
10-22-2014 05:43 PM
I also found this recipe online but have not tried it either. But the pics look good.
My Mom’s Famous Caramels
Ingredients
Directions
A Few Tips:
*I think one of the most common reasons candy-making can cause frustration is because of errors in the candy thermometer you may be using. It is a good idea to calibrate your cooking thermometer before each use – and it is quite easy. Bring a pot of water to a boil. After the water has reached a full rolling boil, insert your candy thermometer into the water, being sure not to let the tip touch the bottom of the pot and inserting the tip at least 2 inches into the water and the temperature on the candy thermometer should read 212 degrees F. If your candy thermometer reads a few degrees higher or lower – no fear! You don’t need to go out and buy a new candy thermometer (although long-term you may consider it), you simply need to adjust cooking temperature of your candy the few degrees your thermometer was off in the boiling water.
*This particular caramel recipe is unusual in that you don’t need to stir after adding the second half of the sweetened condensed milk. This is a bonus because you don’t need to slave away at the stove stirring for hours – but still be careful to check your candy thermometer often to make sure the correct temperature has been reached (and not exceeded!). Also, in order for the caramel not to scorch, remember to cook the caramel over medium-low heat. This requires time and patience because the caramel won’t cook as quickly as at high heat, but trust me, unscorched caramels are worth the wait!
*Finally, when pouring the caramel onto a buttered baking sheet, do not scrape the caramel from the bottom and sides of the pan. Simply turn the pan and let the cooked caramel roll out onto the baking sheet – when it has stopped flowing out, stop pouring and resist the temptation to scrape up the caramel stuck to the sides and bottom. Just walk away. Well, don’t just walk a way, but put the pan in the sink and work on spreading out your caramels. You don’t want the icky stuff left over on the pan. Trust me.
10-22-2014 06:53 PM
Hi cmoose. You've gotten some great recipes already!
I remember back when this was a hot topic and racecar31 posted her tried & true recipe...she makes 100 pounds/year! Wow.
Have fun at the baby shower!
Here's the thread (& you posted on it! ): Homemade Caramel Candy Recipe, please
Here's her recipe posted 11/19/2012:
Here is my tried and true recipe. I've been known to make 100+ pounds a year it gets requested so much.
CARAMELS (racecar31)
2 sticks butter
1 pound light brown sugar
1 can sweetened condensed milk
1 cup light corn syrup
1 tsp Watkins Double Strength Vanilla (yep, that’s one of my secrets)
Melt butter in a 2-qt non-stick saucepan.Stir in brown sugar.Add sweetened condensed milk and light corn syrup.Stir (almost constantly – you don’t want the caramel burning to the bottom of the pan – using a silicone spatula makes clean-up easier) over medium heat until a candy thermometer reaches 246º.(I use Pampered Chef’s digital thermometer and that is my magic temperature.)Remove the pan from the heat and stir in vanilla.Pour caramel into an 8x8, 9x9 or 11x7 pan (have the pan well-buttered or line it with Reynold’s non-stick aluminum foil or even better – use a silicone pan).Let cool for 24 hours, cut caramels and wrap in wax paper.Makes approximately 2 ½ pounds of caramels.
VARIATIONS
For chocolate caramels, melt 2 squares of unsweetened baker’s chocolate with the butter.And for the chocolate ones, I take the temperature to 244º since the chocolate helps set the caramels.
For nut varieties, add one cup of your favorite nuts to the caramel mixture before pouring it into the pan.
OTHER EXTRACTS & FLAVORINGS I HAVE TRIED
Using approx 2-1/2 tsp (or to taste) of other extracts or flavoringsrange, maple, cherry, root beer, strawberry, rum, apple (I also added apple pie spice)
10-25-2014 10:04 AM
Thanks everyone. I will be doing a test run next weekend and will let you know how they turn out!!
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