Recipes: Homemade Caramel Candy

December 16, 2013

Homemade Caramel Candy
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Ingredients
  1. 1 cup butter
  2. 2 cups packed brown sugar
  3. 1 cup light corn syrup
  4. 1 (14oz) can sweetened condensed milk
  5. 1 Tbs. vanilla extract
  6. Waxed paper or parchment paper
  7. Candy thermometer
Instructions
  1. Place a sheet of wax paper into a 9x9 cake pan, allowing your paper to drape over the sides of the pan. Set aside.
  2. *I recommend spraying the pan with non-stick cooking spray to help keep the paper from lifting from the bottom and edges.
  3. In a large heavy bottomed saucepan, mix together butter, brown sugar, corn syrup and sweetened condensed milk.
  4. Stir mixture constantly over medium-high heat until butter is melted and insert your candy thermometer.
  5. Turn heat down to medium and bring to a boil.
  6. Cook, stirring constantly, until the caramel reaches 245 F on a candy thermometer or desired color.
  7. Add the vanilla to finish the caramel.
  8. Pour the hot caramel into the 9x9 pan lined with wax paper.
  9. Allow the caramel to set and cool for 2 to 3 hours.
  10. When the caramel has cooled remove from the pan by lifting the wax paper flaps.
  11. Use a sharp knife to cut the caramels into your desired shape.
  12. Use wax paper to wrap your caramels.
Notes
  1. How to Temper Chocolate
  2. Create a double boiler with a saucepan and a metal bowl. Be sure the water is not touching the bottom of the bowl, as you want a gap so steam can form between them. Bring the water to a rolling boil.
  3. Use 1 lb. of your choice of melting chocolate. Place 3/4 of your chocolate into the bowl, save the other 1/4 of the chocolate to use later in the process.
  4. With water still boiling, turn off the heat on the stove and place the bowl on the pan.
  5. Use a rubber spatula to move the chocolate, around allowing it to melt.
  6. Use a thermometer to check the temperature constantly.
  7. Melt the chocolate to 116 F, then remove from the boiler and add the remaining 1/4 of chocolate while continuing to mix.
  8. The residual heat will melt the remaining chocolate and drop the temperature down to 80 F. You should keep the thermometer in the chocolate throughout the entire process.
  9. Once you reach 80 F place the bowl back on the boiler and bring the temperature to 88 F.
  10. The chocolate is now ready to dip your favorite items for homemade candy. Use pretzels, strawberries, marshmallows, nuts…the possibilities are endless.
  11. When dipping items use a fork or chocolate dipping tool.
  12. Allow the item to drip excess chocolate over the bowl. You can also tap your dipping tool on the side of the bowl to help remove the extra chocolate.
  13. Place the dipped items on a sheet pan. I like to line the pan with some wax paper for any easier removal.
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