Soft Caramels

December 11, 2012 at 10:38 pm Leave a comment


I’m sharing this recipe barely altered; all I changed was the pan size and clarified some of the instructions. It worked perfectly for me and I think they are everything Elizabeth LaBau from claims, creamy, chewy, and melt in your mouth.

2 cups heavy cream
1/2 cup sweetened condensed milk
2 cups light corn syrup
1/2 cup water
2 cups granulated sugar
1/2 cup (1 stick) softened butter, cut into small cubes

Prepare a 9 x 13 pan by lining it with foil and sprayed with nonstick cooking spray.

Combine the cream and condensed milk in a small saucepan, and place the saucepan on a burner set to the lowest heat setting. You want the milk and cream to be warm, but do not allow it to boil.

In a medium-large saucepan over medium-high heat, combine the corn syrup, water, and granulated sugar. Stir until the sugar dissolves, then use a wet pastry brush to wash down the sides of the pan to prevent sugar crystals from forming and making the candy grainy.

Insert a candy thermometer and reduce the heat to medium. Allow the mixture to come to a boil and cook until the thermometer reads 250 F. This takes longer than you’d probably expect and you MUST hit 250 F.

Stir in the softened butter chunks a few at a time and the warm milk/cream mixture. The temperature will drop about 30 degrees. At this point I had to lower the flame a bit and stir to avoid the mixture from bubbling over.

Continue to cook the caramel, stirring to avoid the bottom from scorching. Cook it until the thermometer reads 244 F, and the caramel is a beautiful dark golden brown.

Remove the caramel from the heat and immediately pour it into the prepared pan. Do not scrape candy from the bottom of the saucepan. Allow the candy to sit overnight to set up and develop a smooth, silky texture.

When you are ready to cut the caramel, place a piece of waxed paper on the counter and lift the caramel from the pan using the foil as handles. Flip the top of the caramel onto the waxed paper and peel the foil layer from the bottom of the caramel.

Spray a large knife with nonstick cooking spray. Firmly cut into the caramels, creating approximately 1/2 inch squares. Wipe the blade and re-spray as necessary.

Wrap the squares in waxed paper. The caramels will gradually spread and lose their square shape if not wrapped soon after cutting.

Store the caramels at room temperature for up to two weeks.


Entry filed under: Desserts, General Info, Tips, & DIYs. Tags: , .

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