My grandma (Lois Wilbert)  has taught me how to make these through the years. These candies taste like Werther's Hard Caramels. You can also dip apples on a stick into liquid for caramel apples. (There will be a lot!!!) Shout out to Jeanna Livingston for telling me to post this.

Step 1: What You Need

What you will need:


3 cups of granulated sugar
1 cup light corn syrup
1 cup cream
1 cup (2 sticks) butter or margerine
1/8 teaspoon salt
1 teaspoon vanilla extract
More butter

Useful Tools:

3 quart pan
Candy thermometer
Cookie sheet with raised edges
Pizza Cutter
Wax paper
<p>made the recipe overhere in the Netherlands! It taste AWESOME!! Thank you for sharing:)</p>
<p>did 1/3 of the recipe , here in Rio de Janeiro, with my 7 year old daughter... it became a hard caramel but it was very nice... my little chef love it and is very proud of herself for her hardwork stiring de mixture in the heated pan for the first time in her life (for a few seconds of course and with my parental supervisioning)... thanks a lot</p>
<p>If you want soft, chewy caramels, don't heat the sugar-cream mixture all the way to 250; that's too hot. Boil your pot of caramel to 238 - 240 for soft candy, or to 244 - 248 for a firmer candy. Your candy thermometer should say all this on the strip of paper inside it.</p><p>I wouldn't care for a rock-hard caramel, either.</p>
<p>I like really hard caramels just not the brittle toffee. So thats caramel (with the cream) but hard. Any tips?</p>
I made this tonight to cover apple's... I was afraid it wasn't going to taste right so I made one batch of this caramel and one batch of another caramel. THIS turned out so good. I threw the other batch out
I've made a similar recipe for, well, let's just say nearly a half century. I know some of these posts have been awhile, but caramel is a passion of mine and a necessity in our home at Christmas time. I have had my share of failures through the years, but most of the time even less than perfection (and I've never mastered that level) is delicious. I've never had time to throw a batch out. (Someone's nabbed up every batch, every bite.) My mother's recipe has you hold part of the cream (and flavoring) and boil everything else for 30 minutes over medium heat. You want to keep a fairly good boil without scorching or boiling over. If you do a very low simmer, you get the lighter color and taste. I always try to monitor this since different stove tops cook so very differently. Other than that, this recipe practically cooks itself. After 30 minutes, I added the last bit of cream and then cooked to 240 degrees. The longer cooking (and a fairly good temp) help deepen the color and taste. This is the part that far surpasses anything you can buy! Enjoy!
Missing step : fail washing the ruined pan
OMG just made it thank you so much
my only problem with this was cutting/removing the caramel was quite a pair in the ass
can you use whipping cream instead of cream?
I should work :) -Garrett
Hi I tried the recipe and mine turned out beige instead or caramel did I do something wrong
Do they taste like caramel?
any way I can leave out the corn syrup?I never have that stuff.
Try honey. I myself have never tried it. But the chemistry says why wouldn't it work?
Substitutes for corn syrup GOLDEN SYRUP RICE SYRUP BARLEY MALT SYRUP ALFALFA HONEY .....If making a caramel, and a recipe calls for corn syrup, you can substitute a dash of lemon juice or cream of tartar, which performs nearly the same function. <br />
golden syrup works as a substitute :D
try to make your own it is really easy to make just sugar, water, and cream of tartar just search it up on google &quot;how to make homemade corn syrup&quot;
Or, search it up on INSTRUCTABLES duuuuhhhh ;D
DOH! hahahahaha
well i tried that before nothing came up only recipes that say to use cornsyrup so that why i used google next<br>&quot;if instructibles fails, there is alway google&quot;
There's a very good reason for the corn syrup: it keeps the sugar in the caramel from crystallizing and ruining your recipe. I don't like using it myself, as my daughter is violently allergic to corn and it's many products. You could try making it without, but it's risky.
You can use Tapioca Syrup ...if you can find it.
I believe you can also use Lyle's Golden Syrup. You can find it at larger grocery stores. What you need is some form of invert sugar.
i think you can use honey instead. hopefully it wont be that different! :) hope this helps.
What can i use instead of corn syrup???
I used glucose syrup because they don't sell corn syrup in Australia ( or it really hard to find) and that worked perfectly :D
In Croatia they dont sell corn or glucose syrup ;P
Try honey :)
Awesome recipe!! I replaced the &quot;1 cup butter&quot; with homemade &quot;cannabusbutter&quot; wonderful and delicious... <br>
Easy and quick to make. THX.
What to use as a substitute for corn syrup?
well it depends on where u are, but u can use Golden Syrup <br>(here in Australia, its HARD to find corn syrup) <br>or make your own corn syrup (assuming your not allergic to it that is) <br>to find a recipe (if instructables doesn't have the answer) <br>google it :D
Hi! I need your help. I have done this recipe 3 times and I must say that I love how it tastes and how easy it is to make! However, on those 3 separate occasions, I am unable to remove the caramel from the cookie sheet with raised edges. The first time I tried this, I used Crisco because I couldn't find a cooking spray in my area, the second time I used vegetable oil. The third time, I finally found non-stick cooking spray but still, the caramel stuck to the foil. I wrap the cookie sheets with foil and then grease it. Should I try making it without the foil? Should I use parchment paper instead? What am I doing wrong? I need your help! Thanks!
I am so sorry about the delay! You should use a buttered dish. I would leave off the foil as it can get a little messy. I hope this helps!<br><br>- Garrett Mykel Lucas-Groves
what if you dont have a candy thermometer??? can you just Guess the temp by: &quot;well, the caramel is liquidy, that should be enough&quot;
Use the water test.<br><br>You can break down candy by stages<br><br>Hard Ball, soft ball, ect. Chewy caramel will be a soft ball. Take a spoonful and drop it into a bowl of water, when it cools you want it to be the way you imagine your caramel chew to be. If it's too liquidy, cook longer. Too hard, you cooked it for too long.<br><br>This is how I make my hard candies-I never use a thermometer.
How long does it take to go from softball to hardball? if it's under 10sec, you'd have a hard time, since the event would go like this:<br><br>1. *hmm time to test*, picks up sample.<br>2. Tests....... oh this looks like a good consistency<br>3.*back at stove* &quot;Time to take it off of the heat&quot;<br>4. &quot;---Oh no! its already gone to hardball stage!....the 10sec it took to measure was too long and it cooked for too long and now it's ruined D:&quot;<br><br>or<br><br>1. &quot;looks like a good consistency&quot;<br>2. Takes off heat...<br>3. Leaves off the heat, added flavour, and about to pour into tray.<br>4. &quot;---Oh no!, the Heat of the pot was hot enough to cook the candy for too long and now it's in hardball stage in the middle of adding flavour and pouring it out of the pot D:&quot;<br><br>Any tips on gaining a high success rate to get to Medium-ball? ie. gooey but also hard, but not too gooey and not too hard, I'd like a consitency of a Tootsie-Roll, if that is even possible.<br><br>Thank you.
No. Candy making is very precise. There is no guessing what so ever. it isn't like &quot;Well it's boiling so it's close enough.&quot; It either is or it isn't.<br>
well, i used a meat thermometer that i had, i guess i didnt boil it long enough because it never solidified after cooling, even when i left it in the freezer over night. but it works well on icecream :D
<br> Please use a camera, not pictures of <a href="http://www.justhungry.com/caramel">other people's stuff</a>.<br> <br> L<br>
Are these really chewable, or hard? How would chocolate covering work and what would you use for it?
Very chewy.
When I made them the other day they cooled to be very hard (and very delicious) but had to be sucked on instead of chewed. I had a thermometer and cooked them precisely to the hardball stage. What am I doing wrong to get a COMPLETELY different texture. Thanks
For one thing is your thermometer a Candy/Deep Fry thermometer or just one you use for meats and things? That does make a difference. Also, make sure your thermometer is correct by boiling some water with the thermometer in the pan and make sure that it starts boiling at 212 degrees F. If not, make sure that you mark it or make a note of it, most of my candy thermometers are off by about 5-6 degrees.
Yes, it is a candy thermometer and I have just recently checked that it boils at 212 F.<br>Any other suggestions?
Your elevation could have an affect too. I think the higher elevation you are at the longer you have to cook it, same thing also applies to the current humidity.
I'm in the flatlands of Massachusetts... Perhaps I did something that I did not notice.

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