Recipe here: http://www.joyofbaking.com/candy/Caramels.html Stephanie Jaworski of Joyofbaking.com demonstrates how to make Caramels. A good tasting caramel is such a treat. This recipe for homemade Caramels produces a soft and chewy candy with a wonderfully smooth and creamy texture. I like how you can cut the caramels into any size or shape you like. Maybe you prefer small individual bite-sized squares that you can just pop into your mouth. Or maybe you want long thin strips that can be wrapped in wax paper, twisting the ends to keep the Caramels fresh. Homemade Caramels are perfect for gift giving or you may want to make a batch or two for your next bake sale.
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Video Rating: 4 / 5
would it look bad if i took that big brick of caramel and ate it by myself?
not that i would do that eventhoughitotallywould
Hi there!I was wondering,should i freeze it or just let it set?please repy
ASAP becuase i’m making these for my parents to show how much i love
them!!!Anyone can anwser!!!
on other recipes ive been told to not to stir it. what’s the difference?
Geez this looks good. The holiday is a good excuse! The use of the foil
sling does make a huge difference and extra butter on it just adds even
more of that buttery, toffee, good stuff. I am losing the battle already
when my grammar goes and the brain starts going into happy mode over
caramel. Its so good! Favourite, even more so than chocolate!
Wow, Stephanie, I used dark brown sugar and dark Karo because that’s all I
had and it is BETTER THAN DELICIOUS!!!!! thank you so much. Now to dip it
in chocolate and add pecans to make Millionaires!!
It’s hard to find corn syrup where I live, can’t you use normal light
syrup?
That was the best recipe ever!!!!!! My friend in my culinary class made it
with me. We are most of it by ourselves. You not only made my taste buds
happy but my dentist’s paycheck happy too.
I hope you can help. I’m vegan, so I bought some vegan caramels. They
were made with coconut milk, and vegan butter, and xanthan gum was used as
the binder. I wanted to try duplicating the recipe, so I watched numerous
videos on how to make the caramel, as well as to find out how much of each
ingredient I would need. The videos show different temps to boil the candy
to, with one video saying to go as high as 320*. That video showed boiling
sugar and water to 320* because adding the milk and butter would then
decrease the temp. After the milk was added, she boiled the mixture again
to 245*. I tried that recipe, but the sugar mixture never got close to
320*, It never turned an amber color, either. The mixture barely reached
220*, then it started getting that “just starting to burn” smell, AND, the
amount reduced to the point the thermometer barely touched the mixture.
So, even though the temp didn’t reach 240*, let alone 320*, I took it off
the heat added the milk and melted butter mixture, then put it back on the
heat, and the mixture reached only 220*, and it didn’t turn brown. I
poured it in the pan anyway, and needless to say, it didn’t set. It got
only a little firm, but it still stayed sticky. Although I mixed the
xanthan gum into the milk mixture, when I poured the mixture into the pan,
the xanthan gum clumped. I had basically the same results in the other
batch I made. None of the ppl in the videos are using a copper saucepan,
but I read copper is best to use when making caramel, so I bought a copper
saucepan, and that’s what I used for these recipes.
I’m going to try the recipe again, but this time, I am going to use a
stainless steel saucepan, and I am going to use your recipe amounts, and
your directions.
None of the people in the other videos I watched have bothered to take the
time to answer the questions I wrote to them. Hopefully you will. What
would you say I am doing wrong? What am I not using that I should use?
What am I using that I shouldn’t use?
i love your channel ❤️ you work so professionally
hey, what is the substitution for corn syrup. cause i cant find any golden
or corn syrup where i live
Where Can I buy Candy Thermometer
as i said i love baking and that joyofbaking.com is what i use.
this is a video about caramels
i made them and they are fantastic
its really simple
Can i use golden sirup? Because i don’t think i can buy corn sirup in The
Netherlands, i didn’t find it last time when i went to the shop!
I just love everything you do! I don’t understand how people write not nice
things…
I’m only 12 and I do a lot of your recipes and they are AMAZING!
Can I replace corn syrup with something else? Cause I can’t find it.
I would like to use your recipe for a Twix bar inspired cookie, if I only
heat it to 145′ would it be pipe-able but still firm enough not to be runny
once set?
Thank you so much for this recipe it’s so good!!
Salted or unsalted butter?
Can I substitute the corn syrup for something else. It’s hard to get here
in England.