Browse Recipes

Home » Video Recipes » Dessert » Candy Recipes » Caramels Recipe Demonstration – Joyofbaking.com

Caramels Recipe Demonstration – Joyofbaking.com

P
By Paul
· Updated recently · — min read · Leave a comment

This post may contain affiliate links.

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.

We welcome questions on our Facebook Page: http://www.facebook.com/joyofbaking
Video Rating: 4 / 5

About the Author

P

Paul

Home Cook

Home cook from Europe. Collected and tested recipes from cuisines around the world — in a regular kitchen, no professional gear.

About Paul →

Recently Updated

Weekly Recipes

New recipes every week. No spam.

Did you make this recipe?

Leave a comment below and let us know how it turned out.

Leave a comment ↓

More Recipes You’ll Like

17 responses to “Caramels Recipe Demonstration – Joyofbaking.com”

Leave a Reply

Your email address will not be published. Required fields are marked *


  1. Zooumberg

    Salted or unsalted butter?
    Can I substitute the corn syrup for something else. It’s hard to get here
    in England.

    Reply
  2. Angela Kilyushik

    Thank you so much for this recipe it’s so good!!

    Reply
  3. Dianna morris

    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?
    

    Reply
  4. Leila Magrib

    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.

    Reply
  5. Elisehp17

    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!

    Reply
  6. Reema Alghamdi

    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

    Reply
  7. Eunice Aizel Anne Pili

    Where Can I buy Candy Thermometer

    Reply
  8. Radhika Annapragada

    hey, what is the substitution for corn syrup. cause i cant find any golden
    or corn syrup where i live

    Reply
  9. Diana101

    i love your channel ❤️ you work so professionally

    Reply
  10. daksmom1999

    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?

    Reply
  11. Ashley Grey

    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.

    Reply
  12. Maja Linnea

    It’s hard to find corn syrup where I live, can’t you use normal light
    syrup? 

    Reply
  13. nikonmother

    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!!

    Reply
  14. GingerRootable

    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!

    Reply
  15. Katie He

    on other recipes ive been told to not to stir it. what’s the difference?

    Reply
  16. Christina Giavadi

    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!!!

    Reply
  17. Justin Bechtel

    would it look bad if i took that big brick of caramel and ate it by myself?
    not that i would do that eventhoughitotallywould

    Reply