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My mother makes epic soft caramels, and I'm pleased to share with you her secret: Aunt Glady's Caramel Recipe.
The recipe as handed down to me is sparse, but contains all necessary information. In an effort to make it slightly more accessible to those of you who might be new to candy-making, I'm including my own comments on the techniques here-in.
Even if you've never made candy before in your life, you will enjoy this recipe. It's simple, as long as you follow along closely, and put your faith in a quality candy thermometer. I highly recommend one like this which stands up on its own without touching the bottom of the pot (important!) and doesn't have parts that fall off or melt (speaking from experience).
Be advised - once you share these caramels, you will be overwhelmed with requests for more!
The recipe as handed down to me is sparse, but contains all necessary information. In an effort to make it slightly more accessible to those of you who might be new to candy-making, I'm including my own comments on the techniques here-in.
Even if you've never made candy before in your life, you will enjoy this recipe. It's simple, as long as you follow along closely, and put your faith in a quality candy thermometer. I highly recommend one like this which stands up on its own without touching the bottom of the pot (important!) and doesn't have parts that fall off or melt (speaking from experience).
Be advised - once you share these caramels, you will be overwhelmed with requests for more!
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Signing UpStep 1Materials
Software:
Hardware:
- 1/2 pound unsalted butter ( 1 cup / 2 sticks)
- 1 lb. light brown sugar (a whole box!)
- 1 can sweetened condensed milk
- 1 cup light corn syrup
- 1 t. vanilla
- 2/3 cup chopped walnuts (opt)
Hardware:
- one pot
- quality candy thermometer
- wooden spoon
- cookie sheet, jelly pan or casserole dish
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sunshiine
I only have one question: What if we don't have corn syrup where I'm from? What can I use instead?
"Agave nectar may substituted for part or all of the sugars or liquid sweeteners in many recipes. Experimentation may be necessary when substituting for sugars in recipes containing precise chemistry - for example, cooked candies and some baked goods. Candy recipes like toffees and nut brittles rely on chemical reactions provided by refined sugars which may be disrupted by substitutions. It may be possible to substitute, but ratios could take some tinkering to produce optimum results."
One should follow this to the letter to learn, after that, you'll be making a dozen different flavors of delicious caramel in no time..Think Jalepeno and Huckleberry!
I looked up "corn syrup" and was pleased to discover that here in the UK we would use GLUCOSE syrup instead!
Anyway, every single person who tried them loved them. They were a huge hit as a Christmas party favor! But now I think I may have spoiled other people for store-bought, too, and spending hours stirring caramel may become something I have to do on a regular basis.
One year I got so excited, because I found Christmas patterned wax paper. Had to make a batch of caramels for it.
I'm glad people like you are still making homemade candy.
It looks like you have a tiny kitchen based on your photos of your stove. You sure do amazing work in such a small space. I've made a few of your recipes and they've always come out great. Thanks for being such a creative and generous poster. I have subscribed to you because you always have great recipes.
Wishing you and yours a wonderful Christmas. I'm happy that it snowed last week and I get a white Christmas:).
I DO have a tiny kitchen!! It's got a half-sized range, a half-sized dishwasher and a scaled down fridge. It's San Francisco!
Merry Christmas to you as well, and I'm glad you're safe and warm for the holidays.
In fact, I've never seen unsweetened condensed milk here either!