Homemade Caramels

This recipe is found in this book:

Annie, the heroine in First Glance, uses this recipe to create mouth-watering rewards for her companion in training. Enjoy!

  • 2 cups (16 oz.) light corn syrup
  • 2 cups sugar
  • 1/2 pint (1 cup) heavy whipping cream
  • 1/2 can (1 cup) evaporated milk
  • 1/4 lb. salted butter
  • 2 tbsp. real vanilla extract
Homemade Caramels

Step 1

I use a silicone, high heat spatula, a non-stick, large sauce pan, and candy thermometer.

Step 2

Heat corn syrup and sugar on medium-high heat. It usually takes 30 to 45 minutes from this point. Start timing. If you double the batch, time will increase. I recommend using two pans instead of doubling the recipe. Stir to dissolve.

Step 3

Slowly add remaining ingredients, minus vanilla, maintaining a low boil while stirring constantly. Give it a good stir every minute or two.

Step 4

For caramel sauce to dip apples, cook approximately 20-30 minutes– to 200-215℉. For caramel candies, remove at 235-250℉ (soft to firm ball stage). Depends on thermometer and desired chewiness. I test often after about 30 min by dropping a spoonful into cold water, then checking consistency after a few seconds. That will be the consistency when cooled. Do not surpass 250℉.

Step 5

Remove from heat.

Step 6

Stir in vanilla. The caramel will crackle and deepen in color.

Step 7

I pour the caramel into a 15x10x2 buttered, glass cake pan. You can also use a metal cookie sheet. Allow to cool overnight. This recipe will yield about 50 large caramels. Cut into squares. I use pre-cut 5×5 inch cellophane caramel wrappers from www.gygi.com to wrap them in. Gives a professional look. Or you can wrap them in wax paper.

Step 8

For caramel sauce, I pour into pint jars, then refrigerate.

Step 9

It may take several batches, and experimenting with different brands, before they are to your satisfaction. Don’t give up. They are worth every ounce of effort.