Alisha Johnson shared this amazing caramel recipe with me. She found it at:
We all know we attribute recipes to those who share them with us!!
HOMEMADE CARAMEL, my fail proof recipe
Homemade Caramel (or caramel dip)
Yield: about 60 caramels
Prep and cook time: 1 hour (not including time to cut and wrap caramels, save extra time for that)
Yield: about 60 caramels
Prep and cook time: 1 hour (not including time to cut and wrap caramels, save extra time for that)
Ingredients:
1 cup butter, unsalted...room temp before beginning
1 cup light corn syrup (11.5 oz)
1 14-oz. can sweetened condensed milk (or substitute two cups half and half or light cream, I almost always use sweetened condensed milk b/c makes for shorter cooking time)
2 1/4 cup brown sugar (14.5 oz.), white sugar is also okay, but I prefer brown
1 tsp. vanilla
(Note: if you try any substitute ingredients, I’d love to hear how it goes! I’d love to accommodate readers with any dietary restrictions!)
1 cup butter, unsalted...room temp before beginning
1 cup light corn syrup (11.5 oz)
1 14-oz. can sweetened condensed milk (or substitute two cups half and half or light cream, I almost always use sweetened condensed milk b/c makes for shorter cooking time)
2 1/4 cup brown sugar (14.5 oz.), white sugar is also okay, but I prefer brown
1 tsp. vanilla
(Note: if you try any substitute ingredients, I’d love to hear how it goes! I’d love to accommodate readers with any dietary restrictions!)
Equipment:
candy thermometer
heavy, 3-qt. sauce pan, or 6-qt. if doubling the recipe, which I always do (having a heavy pan is important, if your pan is too thin it can heat the caramel unevenly and make it separate)
parchment paper (how I love parchment paper, i’ve never found anything that sticks to this stuff)
8×8 or 9×9 pan (or large jelly-roll cookie sheet if doubling recipe)
wax paper for wrapping caramels
candy thermometer
heavy, 3-qt. sauce pan, or 6-qt. if doubling the recipe, which I always do (having a heavy pan is important, if your pan is too thin it can heat the caramel unevenly and make it separate)
parchment paper (how I love parchment paper, i’ve never found anything that sticks to this stuff)
8×8 or 9×9 pan (or large jelly-roll cookie sheet if doubling recipe)
wax paper for wrapping caramels
Method:
- Every time before using a candy thermometer, clip a candy thermometer onto a pan full of cold water and bring it to a boil (make sure the thermometer is not touching the bottom of the pan). I cheat on a lot of things, but I never cheat on this. Boiling water should read 212°. Once the water is boiling, make note of any difference in your reading, and adjust your reading accordingly when you make the candy (for example, if thermometer reads 210° in boiling water instead of 212°, then take caramel off at 242° instead of 244°). High-altitude note: If you live above 7k feet, see the high-alt info below. BE SURE TO DRY THE PAN TOTALLY BEFORE BEGINNING TO CANDY.
- Line pan with parchment paper, even up the sides. Prepare any apples, pretzels, or other things you’ll be dipping. Chop any nuts or prepare any candy you’ll be sprinkling on top.
- Cut butter into smaller, even sized cubes for even melting. Melt over low in sauce pan.
- Carefully add sugar by pouring it into the center of the pan. If any sugar crystals stick to side of pan, push them down with a damp pastry brush so they do not crystallize the entire batch and make you want to cry. Stir slowly until well combined with melted butter.
- Add and mix in corn syrup and sweetened condensed milk (or cream).
- Cook and stir on medium for one minute, then to med.-high until boiling. You want to change temperatures slowly so you don’t shock the candy. Once boiling, clip on your candy thermometer (again, don’t let it touch the bottom of the pan). By the time your caramel is boiling, if you have been stirring well, you should have the butter fully blended into the caramel mixture, not separated.
- Reduce heat to about medium, adjusting so that you keep a moderate, steady boil. Stir frequently. I’m serious about the stirring. If you let your caramel go too long without stirring, you’ll end up with a separated, greasy batch of caramel. No good.
- Temperature does not raise at a steady rate, so watch thermometer closely. If you have any doubts about the accuracy of your thermometer, periodically do a test by dropping a little in cold water. When your thermometer reaches thread stage (230–233°), take out any caramel that you would like to use as dip. When thermometer reaches late soft ball stage (234–240°), dip in a few apples for caramel apples (UPDATE: Click here for a great pro tip for perfect caramel apples.)
- When thermometer reaches 244°, remove caramel from heat (this is low firm ball stage; reaching this stage from boiling takes me about 30 minutes with sweetened condensed milk and longer with cream, though I have had a reader reach it in less time, so watch closely).
- Stir in vanilla. If dipping, start immediately. If making caramels, pour the caramel into the prepared pan. Either way, take care not to burn yourself, this stuff is so so hot.
- Allow to cool for several hours and use a butter knife or kitchen shears to cut pieces (UPDATE: a clever reader suggested a pizza cutter, another preferred preferred her trusty Santou knife, lightly buttered, thanks Susan!). Wrap in parchment paper. Or to save on cutting time, just leave the whole batch out on the counter with a knife next to it and watch it gradually disappear.
And, for handy reference, here is the candy temperature list:
230–233° Thread
234–240° Soft ball
244–248° Firm ball
250–266° Hard ball
I believe this recipe is Jaylene Maxfield's recipe:
CARAMEL APPLES • 1 stick unsalted butter plus 1 tablespoon • 4 Granny Smith apples • 2 cups light brown sugar • 1 cup light corn syrup • 1 14- ounce can sweetened condensed milk • 1 teaspoon kosher salt • 1 teaspoon cinnamon • 1 teaspoon vanilla extract • 1 10- ounce bag bittersweet chocolate • 1/2 12- ounce bag white chocolate • 4 8- inch wooden dowels directions In a medium pot, add 1-2 inches of water and bring to a boil. Place a large bowl over the pot and add bittersweet chocolate, stirring continuously until melted. Remove the bowl from heat and dip the caramel apples in the melted Prepare a baking sheet with foil and brush with 1 tablespoon of butter. Wash the Granny Smith apples under the hottest water from the sink and scrub clean. Stick dowels into the top of the apples and place in refrigerator while making caramel. In a medium sauce pot over medium high heat, add the butter, sugar, corn syrup and bring to a boil, about 2-3 minutes. Once boiling, add sweetened condensed milk, lower to a simmer and bring to 242oF, about 10-12 minutes, stirring occasionally. Pour caramel into a metal, heat proof bowl, stir in salt, cinnamon and vanilla. Cool caramel to 200oF. Remove the apples from the refrigerator. Holding the dowels, dip the apples into the caramel, fully coating them in the caramel. Hold the apples over the caramel allowing excess to drip off and the caramel to set for about 10 seconds. Place on prepared baking sheet, dowel side up, repeat with remaining apples and allow to set for at least 15 minutes. chocolate, coating the apple entirely. Return the apples to the prepared baking sheet and freeze until set, about 5 minutes. To a medium bowl, add the white chocolate and place over the same pot of boiling water. Stir continuously until the white chocolate has melted and remove to a piping bag or a zip-top bag. Snip the tip off the piping bag or the corner off of the zip-top bag and drizzle over the chocolate coated apples, creating a unique design. Allow to sit until chocolate has set, about 10 minutes. Tip: Make it your own! Top the caramel apples with your favorite toppings!
234–240° Soft ball
244–248° Firm ball
250–266° Hard ball
I believe this recipe is Jaylene Maxfield's recipe:
CARAMEL APPLES • 1 stick unsalted butter plus 1 tablespoon • 4 Granny Smith apples • 2 cups light brown sugar • 1 cup light corn syrup • 1 14- ounce can sweetened condensed milk • 1 teaspoon kosher salt • 1 teaspoon cinnamon • 1 teaspoon vanilla extract • 1 10- ounce bag bittersweet chocolate • 1/2 12- ounce bag white chocolate • 4 8- inch wooden dowels directions In a medium pot, add 1-2 inches of water and bring to a boil. Place a large bowl over the pot and add bittersweet chocolate, stirring continuously until melted. Remove the bowl from heat and dip the caramel apples in the melted Prepare a baking sheet with foil and brush with 1 tablespoon of butter. Wash the Granny Smith apples under the hottest water from the sink and scrub clean. Stick dowels into the top of the apples and place in refrigerator while making caramel. In a medium sauce pot over medium high heat, add the butter, sugar, corn syrup and bring to a boil, about 2-3 minutes. Once boiling, add sweetened condensed milk, lower to a simmer and bring to 242oF, about 10-12 minutes, stirring occasionally. Pour caramel into a metal, heat proof bowl, stir in salt, cinnamon and vanilla. Cool caramel to 200oF. Remove the apples from the refrigerator. Holding the dowels, dip the apples into the caramel, fully coating them in the caramel. Hold the apples over the caramel allowing excess to drip off and the caramel to set for about 10 seconds. Place on prepared baking sheet, dowel side up, repeat with remaining apples and allow to set for at least 15 minutes. chocolate, coating the apple entirely. Return the apples to the prepared baking sheet and freeze until set, about 5 minutes. To a medium bowl, add the white chocolate and place over the same pot of boiling water. Stir continuously until the white chocolate has melted and remove to a piping bag or a zip-top bag. Snip the tip off the piping bag or the corner off of the zip-top bag and drizzle over the chocolate coated apples, creating a unique design. Allow to sit until chocolate has set, about 10 minutes. Tip: Make it your own! Top the caramel apples with your favorite toppings!
