Homemade Caramels

I've tried more than a few caramel recipes, and never found one that matched the fresh caramels I can get from the local farmer's market in the summer.

Until now.

This is very simple to make, but just takes time to make it properly, and then more time to wrap the caramels in wax paper.

Ingredients

• 2 tbsp + 2 tsp vanilla
• 1 pound / 4 sticks / 32 tbsp unsalted butter
• 1 quart / 4 cups half-and-half
• 2 cups dark corn syrup
• 4 cups sugar
• 2 cups dark brown sugar, packed
• 2 tsp salt
• Kosher salt

Process

• Line with parchment a 9" x 13" pan (or two 8" x 8" pans), ensuring the parchment hangs over the edges to help with removal. Spray parchment with cooking spray.

• Cut the butter into 1" chunks, to help it melt faster. Combine the cut-up butter, half & half, corn syrup, sugars, and the 2 tsp salt in a heavy-bottom, 5-6 quart saucepan.

• Heat the mixture over medium-low heat until everything has melted, stirring constantly. Attach a candy thermometer to the side of the pan.

• Cook slowly, stirring constantly, until the mixture reaches 240 degrees (248 degrees if at sea level), or until a small amount dropped in cold water forms a firm ball. As the mixture boils it will become thicker and thicker and the frothy bubbles will give way to a more blurpy bubble that resembles thick lava. The whole process will take about 2 hours.

• Remove the pan from the heat, and carefully stir in the vanilla; the mixture will bubble and boil.

• Quickly pour the caramel into the prepared pans. Don't add any residue from the pot into the pans; instead, scrape it into a separate container.

• Immediately sprinkle lightly with kosher salt.

• Once cooled to room temperature, wrap tighly and refrigerate overnight.

• Remove from the refrigerator, let sit for 15 minutes, then cut into 1/2" x 1 1/2" pieces.

• Wrap caramels in 3" x 4" pieces of wax paper.

Notes

• You should calibrate your candy thermometer: Fill a pan with water, attach candy thermometer and bring water to a boil. Boil 10 minutes, then see what the candy thermometer says for a temperature. If it reads 212 degrees, no adjustment is necessary. Mine reads 204 degrees, because I'm at 5100 feet of elevation, so I adjust the temperature by 8 degrees.

• I found if I cut the caramels into 1 1/2" x 1/2" pieces, it can be wrapped in a piece of wax paper 3" x 4".

• The time necessary to get to the proper temperature will vary by your stove.

• The temperature will appear to stall around 215-225 degrees (222-232 degrees at sea level). Don't adjust your stove or panic, just keep stirring.

• I used, and prefer, using dark brown sugar and dark corn syrup, over the lighter taste of using light brown sugar and light corn syrup.

• A 16oz (fluid ounces) bottle of dark corn sryup is 2 cups.

• This is one of those recipes where it's a good idea to use pure vanilla extract, and not imitation, although you can use imitation vanilla.

References

King Arthur Baking - Mom's Caramels https://www.kingarthurbaking.com/recipes/moms-caramels-recipe