Satiny smooth homemade caramels are a snap with this easy recipe. Cut the caramels into squares and wrap in waxed paper. Line a 9 9 baking pan with foil and coat with nonstick spray or butter. Cover the candy securely and refrigerate. 244 degrees is good for cutting and when you desire a firmer texture.
Homemade perfectly soft and chewy caramels are my weakness and this is a treasured family recipe. Grease the foil with 1 teaspoon butter and set aside. I like to use a candy thermometer while i m stirring cooking the caramels then double check the temperature with an instant thermometer. The cold water test for caramels. Been making caramels for decades and your recipe is very close to our old family one.
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246 degrees is very firm and almost hard caramel so they can. Cool in a pan then cut into squares. This is absolutely so tasty and not very hard to make and my go to recipe for delicious tasting caramel. Just be sure you have a candy thermometer on hand as you simmer sugar corn syrup evaporated milk whipping cream and butter. For soft caramels 238f is the perfect temperature.
We give them as neighbor gifts and always have a huge batch to enjoy ourselves. Square pan with foil. Allow the candy to warm up a bit if it s hard or it ll shatter when you bang the pan. For softer taffy like caramels experiment with adding an extra 1 4 cup to 1 2 cup of cream to this recipe. This homemade caramel is super delish.
In a large heavy saucepan combine sugar corn syrup and remaining butter. In a large heavy saucepan combine sugar corn syrup and remaining butter. We give them as neighbor gifts and always have a huge batch to enjoy ourselves. 246 degrees is very firm and almost hard caramel so they can. Bring to a boil over medium heat stirring constantly.
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