Homemade Caramels2024-04-04T14:28:04-04:00

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    • The Quacker Factory
      Keymaster
      Post count: 327

      Homemade Caramels Recipe

      Ingredients

      • 4 Cups sugar
      • 1 Cup butter unsalted
      • 2 Cups white corn syrup one 16 oz. bottle
      • 1 teaspoon kosher salt
      • Two 12 oz. cans evaporated milk

      Directions

      • Line a 13X9 inch casserole dish with parchment paper and set aside.
      • Place sugar, butter, corn syrup, and salt in a large, heavy-bottomed saucepan or pot over medium heat to melt. (The caramel will bubble up so make sure it’s a large pan, I like to use my enamel cast iron)
      • Bring the mixture to a boil, then slowly add evaporated milk a little at a time. Take about 10-12 minutes per can. Stir constantly.
      • After the evaporated milk is added, continue to stir until the mixture has reached 238 F, no hotter! Use your candy thermometer. (See recipe notes for high altitude adjustments)
      • Pour into your prepared dish and let cool completely. Cut (see my tips above in the post) and enjoy!

      Recipe Notes

      Temperature adjustments for high altitude:
      When I’m in Utah I cook the caramel to 234 degrees
      When I’m in Colorado I cook the caramel to 232 degrees
      You can always use the soft ball test (drop a little bit of caramel into a glass of cold water and see if it gets firm) to check before you take your caramel off the heat!

      Note:
      You can add 1 tsp of vanilla extract if desired

      (This recipe was acquired from yourcupofcake.com)

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