We give them as neighbor gifts and always have a huge batch to enjoy ourselves. In a medium heavy saucepan combine the granulated sugar brown sugar half and half corn syrup and butter over medium low heat. Bring to a boil over medium heat stirring constantly. Cover the candy securely and refrigerate. Line an 8x8 inch pan with parchment paper and set aside.

Just be sure you have a candy thermometer on hand as you simmer sugar corn syrup evaporated milk whipping cream and butter. Grease the foil with 1 teaspoon butter and set aside. In a medium saucepan over medium heat add sugar and salt and cover with water. Square pan with foil. Bring to a boil stirring often then stir in remaining 1 cup cream.

My family usually reserves them for our special treat at christmas time. Heat without stirring to 242 degrees f 116 degrees c or until a small amount of syrup dropped into cold water forms a firm but pliable ball. As it turns out homemade candy isn t all that difficult. Allow the candy to warm up a bit if it s hard or it ll shatter when you bang the pan. Cool in a pan then cut into squares.

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Remove the candy from the pan by loosening its edges with a knife or offset spatula and banging the pan on a cutting board until the slab releases from the pan. For softer taffy like caramels experiment with adding an extra 1 4 cup to 1 2 cup of cream to this recipe. Line a 9 9 baking pan with foil and coat with nonstick spray or butter. Cut the caramels into squares and wrap in waxed paper. This recipe makes fairly firm chewy caramels.

In a heavy saucepan combine sugar corn syrup 1 cup cream and butter. In a large heavy saucepan combine sugar corn syrup and remaining butter. In a medium heavy bottomed saucepan combine the butter salt corn syrup sugar and 1 cup of the cream. Satiny smooth homemade caramels are a snap with this easy recipe. It s perfect for cakes cupcakes cookies pound cake ice cream cheesecake scones apple pie and more.

Bring to a simmer over medium heat stirring every so often until sugar is dissolved about 5 minutes. Salted caramels add two teaspoons of salt to the cream mixture at the beginning of the recipe and sprinkle the finished caramels with coarse sea salt. Bring to a simmer over medium heat stirring every so often until sugar is dissolved about 5 minutes. In a heavy saucepan combine sugar corn syrup 1 cup cream and butter. Remove the candy from the pan by loosening its edges with a knife or offset spatula and banging the pan on a cutting board until the slab releases from the pan.

Salted caramels add two teaspoons of salt to the cream mixture at the beginning of the recipe and sprinkle the finished caramels with coarse sea salt. My family usually reserves them for our special treat at christmas time. Just be sure you have a candy thermometer on hand as you simmer sugar corn syrup evaporated milk whipping cream and butter. We give them as neighbor gifts and always have a huge batch to enjoy ourselves.