Some of us were extra lucky and had grandparents who made caramels from scratch! Making caramels today really takes us back to the good old days of spending a day off of school with family, and helping in the kitchen; frilly aprons on, flour and butter everywhere, baking Christmas cookies, homemade fudge, and especially caramels. If you’ve never experienced homemade caramels, this is a must make recipe for you. Trust us, your life will never be the same.
Candy Thermometer: Optional?
Don’t have a candy thermometer? Our grandparents didn’t either! You can determine if your caramel is ready the old fashioned way. Fill a drinking glass or bowl with cold water. Add in just a drop of the caramel from the pan on the stove. For the soft-ball stage, the caramel should form a small round ball in the cold water. When it is removed from the water, the caramel should flatten.
Do I have to use corn syrup in caramels?
Corn syrup is an invert sugar. Invert sugars inhibit the formation of crystals giving you smooth and creamy caramels every time. If you don’t have corn syrup or don’t want to use corn syrup, you can always make your own homemade invert sugar using sugar, water, and an acid (usually cream of tartar or citric acid). If you need to replace the corn syrup in this recipe, you’ll want to use another invert sugar that will also prevent crystalization, including:
Honey (will impact flavor and won’t prevent crystalization as well)Golden SyrupBrown Rice SyrupHomemade Corn Syrup Substitute
Luscious Lemon BarsHomemade GumdropsEasy 5 Minute Peanut Butter FudgeSalted Caramel Shortbread Bars
Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes. Δ Δ
