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Combine sugar, corn syrup and salt together in a deep, heavy bottomed pan. Cook on medium high heat, and stir frequently until mixture begins to boil. Place lid on top of pan and leave in place for 2 minutes. Remove lid and use a silicone spatula to scrape down the sides of the pan.
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Fill a drinking glass or bowl with cold water. Add in just a drop of the caramel from the pan on the stove. For the soft-ball stage, the caramel should form a small round ball in the cold water, then when it is removed, it should flatten. Serving size is based on cutting caramels into 1-inch squares.
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Pour the caramel into the prepared pan. Chill in the refrigerator until set (about 2 hours). Then, lift the caramel out of the pan, remove the wax paper or silicone baking mat, and put it on a cutting board. Cut the chilled caramel into 1" squares (or your desired size) with a sharp knife.
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Instructions. Butter an 8ร8 baking dish or line foil that has been greased with butter. Melt butter in a large glass bowl in microwave. (Personally, I prefer to do this part on the stove top). Mix in the light corn syrup. sugar, brown sugar, and sweetened condensed milk until combined. Microwave for 6 minutes.
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Cook on medium/low heat, stirring constantly until it reaches 248F ( 120C). Check with a cooking thermometer. It will take some time and you will see the colour change from a light brown to a dark brown. When ready, remove the pot from the heat and gently stir in the vanilla, it might bubble so be careful.
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When the thermometer reaches 245 degrees F, remove it from the stove. Stir in the vanilla and then transfer to a 9ร13 pan lined with parchment paper. Let the mixture cool completely. Once cooled, cut the caramel into small squares and wrap them in wax paper.
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Line a 9ร13" pan or jelly roll pan with parchment paper or generously grease with butter. Either size pan will work-9ร13" will yield thicker caramels. In a large heavy bottom saucepan add sugar, syrup and salt. Stir over medium heat until mixture begins to boil, about 5 -10 minutes.
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Once the butter is completely melted, stir in the brown sugar and salt. When that is combined you can add the corn syrup. Don't worry if the butter looks like it is separating from the other ingredients. It will come together in time. Next, we slowly add in the sweetened condensed milk - stirring constantly.
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Set aside. In the top of a double boiler, combine the heavy cream wi th the sweetened condensed milk. Heat pan over low heat until milk and cream are warm. Keep on a low simmer, stirring occasionally. In a large 3-4 quart saucepan, combine the sugar, corn syrup, and salt.
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Prepare the baking dish. Spray a square 8ร8 baking dish with non-stick cooking spray. Line with parchment paper and spray again with non-stick cooking spray. Add the water, cane sugar, brown sugar, and corn syrup to a medium saucepan. Make sure the saucepan is about four times the size of the liquid you are adding.
Homemade Caramels
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Homemade Caramels
Melt butter in a large glass bowl in microwave. Add all other ingredients and stir until combined. Return to microwave for 6 minutes and 30 seconds. All microwaves are different, so you'll want to start with 6 minutes. Carefully (using hot pads) remove bowl and drop a spoonful of the caramel into a glass of ice water.
Homemade Caramels
Instructions. Line a 9ร13-inch baking dish with parchment paper or generously butter and set aside so it is ready. Fill a small glass with ice water. In a large, stainless steel pot, whisk together the sugar, Karo syrup, and salt over medium-high heat until bubbling the sugar has dissolved.
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Heat the cream in a saucepan or in the microwave until steaming. Keep warm. For the caramels, in a large, heavy-bottomed pot (at least 5- or 6-quarts), stir together the sugar, corn syrup, and water, taking care to not splash the mixture up the sides of the pot. Clip a candy thermometer onto the side of the pan.
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Instructions. Line a 9ร13" pan or jelly roll pan with parchment paper. (If you don't have parchment paper you can generously butter the pan.) Either size pan will work-9ร13" will yield thicker caramels. Add 2 sticks butter, sugar, and karo syrup to a large heavy-bottom saucepan over medium heat.
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Step 1: Melt the sugar. Pour the water into a 3-quart (or larger) heavy-bottomed saucepan. Add the sugar and whisk lightly with a fork to incorporate it into the water, taking care not to splash onto the sides of the pan. Heat the mixture over medium heat for about 6 to 8 minutes.
