Candy – Caramel candy; which will just roll in your mouth, and will melt like a soothing pleasure. This homemade Caramel candy is soft and chewy with a wonderfully smooth and creamy texture. When I had a small nibble on my caramel candy, my first reaction was a smooth nod, with eyes closed — wow that is fantastic.
Caramel and You – There is always been a sweet relationship with caramel which starts when we are kids and then the Caramel Candy is loved and liked forever – pop a candy in your mouth and close your eyes – relive your childhood ! Let’s make candy at home and experience the joy; to achieve a perfect home-made caramel candy in your own kitchen. You are going to love that.
Home made caramel candy is beautiful brown in color -sweet, sticky, and buttery with a hint of salt. Making it at home gives us the freedom to use the caramel in many ways- Dip an apple slice into the hot caramel, pour the caramel over your ice cream or drizzle it on a dark chocolate piece or even dip some dry fruits into the hot caramel – You can give a very pretty gift box of home-made caramel candies to someone special. I mean the possibilities are endless. I dipped some walnuts into my caramel sauce, and they were fantastic.
Making your own caramel candy at home is easy; just go through all the instructions given below.
One important note; before I start with the instructions: When I was pouring my caramel out into the tray, it was looking super silky and there was a temptation to test the flavor- I touched my little finger on the very side, and got burnt. I knew it was hot and it was delicious. So don’t try such a thing. And don’t get tempted.
Few, actually many things, to read carefully before starting to make caramel candy at home
1. Have all your equipment and ingredients ready before you start. You will be performing a very important task in your kitchen, so forget attending to a doorbell or the phone ring.
2. There are two ways to check on the doneness of the candy – One is a good eye( which is usually after a lot of experience in candy making ) and the Second way is via a thermometer. So you’ll need a candy thermometer.
3. A large deep heavy bottomed sauce pan is necessary because the syrup will bubble up while boiling and you will not be able to transfer to another pan at that moment. So don’t start in a small sauce pan.
4. To prevent the crystallization (the caramel with a grainy texture); make sure to stir the ingredients only before it reaches the boiling point. Never stir the syrup when it is boiling. You can brush down the sides of the pan, with a slightly wet heatproof pastry brush, to remove any sugar crystals, if any.
5. This recipe will make fairly firm and chewy caramel. However, if you want softer toffee caramel like add 1/4 cup of cream more to the recipe.
6. Remove the caramel from the heat when it reaches 250* F. For a slightly darker shade and firmer caramel you can take the temperature till 255*F.
7. Set the caramel somewhere far from your reach because I know you will be tempted to touch and see again and again. Let it sit untouched at least for 3 to 4 hours, Or overnight would be great.
8. If you have a dislike for corn syrup – golden syrup or rice syrup can also work in this recipe.
9. Use a pizza cutter for cutting the caramel slab.
10. This is a super sticky job so when you cut your candy slab into small pieces, place a parchment paper under. Don’t cut over the foil paper. It will be a super crazy job to remove the foil from every cut piece. And you will lose the shape removing that.
11. It will be best to cut your candies into small pieces in a cold room. Don’t try it in the kitchen because the heat will make the candies go soft and will be difficult to work with.
12. You can make a big batch of these yummy caramel candies because they can last for quite a long time. Make sure you wrap the candies in individual wraps and store them in an air tight container in the fridge.
I hope I am not missing any point now but, still, if you have any inquires, feel free to ask me. Just leave a massage, I will be happy to answer. However if you are looking for a quick caramel sauce recipe, I am attaching a link here. The sauce is called Dulce de lache and is super yummy.
[recipe title=[recipe title=”Caramel Candy” servings=”12″ time=”25 minutes with cooling time of 5 hours” difficulty=”easy”]
1. 1 1/4th cup of heavy cream
2. 1 cup of granulated white sugar
3. 2/3rd cup of light brown sugar
4. 1/3rd cup of corn syrup
5. 2 tablespoons of vanilla extract
6. 1 teaspoon of salt
7. 1 tablespoon of butter, room temperature
Line an 8 inch square baking pan with aluminum foil and then lightly butter the foil.
In a heavy bottomed medium-sized sauce pan, stir together the cream, sugar , and corn syrup using a wooden spoon or heat proof spatula. Place the sauce pan over medium high heat and bring to boil. Don’t stir the mixture once sugar is melted and the mixture boils. However you can swirl the pan periodically.
You will have to boil the mixture until the temperature reaches 250* F, Check with your thermometer. This might take from 10 to 15 minutes. Once you read 250* F, remove from the heat and stir in vanilla extract, salt and butter. Don’t over stir the mixture, just be gentle. Pour the mix into your prepared pan and let it cool over a wire rack. Untouched at least for 4 to 5 hours.
Tip :For Hot/humid weather – wrap the slab and keep it in the fridge to firm it more.
Take this caramel slab to a Cool room. With a pizza cutter, cut the squares or rectangles. Wrap the caramel in wax or cellophane papers. Relive your childhood opening these candies and enjoy.
Tips to clean:
1. You can clean your sauce pan, spatula and the baking pan easily. Don’t worry; In your kitchen sink, keep these dipped in water for some time. The sugar will wash off itself without any fuss.
2. When you want to clean your thermometer, make sure you only wash the lower portion, which was dipped in the caramel. After you have checked the hot caramel temperature, never dip your thermometer into cold water immediately. Let it sit for few minutes, then wash.