Homemade Caramels

Need a project for a snowy afternoon? Try making these delicious, buttery caramels, which require only four simple ingredients. I got this recipe from Willow Creek Farm’s blog and made it for the first time this past Christmas, for some much-appreciated stocking stuffers. The yield is anywhere from 75-120 caramels, depending on how small you cut them. You will need a candy thermometer for this recipe. If you don’t have one, you should be able to find one at your local grocery store for just a few dollars.

Caramels

Recipe from Willow Creek Farm

Yield: 75-120 caramels, depending on desired size

In a large pot (to prevent foam overflow), mix 2 C. sugar, 1+2/3 C. light corn syrup, 1/2 lb. butter less 2 T., and 1 C. light cream. Bring to a boil, then add another 1 C. light cream.

Boil to 244°F at sea level, 232°F at 5000 feet, or 224°F at 7500 feet. It will get to 200 pretty fast and then take 30-60 minutes to get up the rest of the way. (This is when the caramelization happens.)

Caramels in Pan — Caramel poured but still hot

Prepare a square or rectangular baking pan by lining fully with wax paper and thoroughly buttering the wax paper. (Willow Creek Farm uses an 11x7x1.5″ pan. I used a 9×9″ brownie pan successfully.)

Once the caramel has reached the proper temperature, remove from heat. Let cool a bit (5-10 min.), but not to the point that it’s no longer pourable, just enough so it doesn’t melt the wax paper in the pan. Pour into prepared pan.

Let sit at least 24 hours in a room between 50 and 70°F.

30 minutes before cutting, put the pan in the fridge. Then remove from pan by lifting out wax paper and turning upside-down on cutting board. Peel paper off. Cut into bite-size squares, preventing pieces from touching once they’re cut. Wrap individually in squares of wax paper, twisting the ends.