SOFT CARAMELS
These caramels are so good that we gave them away as Christmas gifts each year for about 5 years in a row and have been harassed ever since for not taking the time to make them as often. This recipe came from a very old Ball (as in Ball Canning Jars and Lids) cookbook my mom had, but I have added MANY tips to help you be successful right out of the gates. Very rich and yummy.
Provided by BitbeStitch
Categories Candy
Time 3h
Yield 3 large cookie sheets full
Number Of Ingredients 6
Steps:
- Heat sugar, syrup, & salt to boil in a VERY large stew pot (non-stick pot with no flaking is best). Please note that if you plan on doubling this recipe, you need to use a commercial size stew pot because the ingredients double in size as the temperature rises. Add cream VERY slowly. Cook stirring almost constantly to 239°F (or until you get just to the point where a little drizzle of cooled caramel gently rubbed between 2 fingers forms into a ball). This takes approximately 3-5 hours. Let cool a few minutes to help prevent sticking to the cookie sheets. Add nuts now if desired. Pour onto 3-4 buttered cookie sheets (cookie sheets should be buttered lightly so as not to end up with greasy caramels). Once cooled completely, flip cookie sheets over to release sheets of caramel (you may have to use a metal spatula to pull the sheet of caramel out of the cookie sheet). Use pizza cutter (if you have cooked them perfectly) or scissors (if you have slightly overcooked them to a stick-to-your-teeth texture) to cut into bite-size pieces. Each piece can now be dipped in chocolate or wrapped "as is" in small squares of wax paper (or candy wrappers).
- Note: This recipe also works great for caramel sauce -- just don't quite heat it to 239°F Hard toffee candies can be made if you heat it above 239°F Therefore, even if you mess up on your attempts to make SOFT caramels, you have SOMETHING left over for your efforts.
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Md Akib
[email protected]I'm not a big fan of caramels, but these were actually really good. I'll definitely be making them again.
Richard Crane
[email protected]These caramels are so good, I can't stop eating them!
Sohan Ali
[email protected]I made these caramels for my friends and they loved them! They're the perfect gift for any occasion.
Mahdi Chy
[email protected]I'm allergic to nuts, so I substituted the chopped walnuts for chopped pecans. They turned out great!
Sameer Nawaz
[email protected]These caramels are delicious, but they're a bit pricey.
Darlyne russell
[email protected]I love the flavor of these caramels, but they're a bit too chewy for my liking.
amahler “nandipha” Shelembe
[email protected]These caramels are the perfect treat for a special occasion.
Uchiha Sauskey
[email protected]I've never made caramels before, but these were surprisingly easy to make. I'm so glad I tried them!
Remember14 Remee
[email protected]These caramels are a bit too sweet for my taste, but they're still good.
Debbie ann Wright
[email protected]I followed the recipe exactly and my caramels turned out too hard. I'm not sure what I did wrong.
Denise Fogarty
[email protected]These caramels are so delicious! I love the way they melt in your mouth.
Govind Sah
[email protected]I've made these caramels several times now and they always turn out great. They're the perfect combination of chewy and gooey.
Majen Ni
[email protected]These caramels were a hit at my holiday party! They were so easy to make and turned out perfectly. I will definitely be making them again.