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Sugar Mommas’ Homemade Caramels

April 4, 2011 by The Sugar Mommas Leave a Comment

I am not exaggerating when I say I have been trying to make homemade caramels for years. It has become a family joke that I either burn caramel during cooking, or somehow alter the recipe so that it turns out too hard or soft. All I have ever wanted was to produce a flawless caramel candy.

I finally decided there was a higher being preventing me from making the ideal caramel as a thoughtful gesture because once I figured it out, I’d probably gain 500 lbs. Well, I did it! I mastered the perfect caramel. Now I have to master the art of eating it only in moderation…

You will need:

 *This recipe requires a candy thermometer

2 cups granulated sugar
1/2 cup unsalted butter
2 cups heavy whipping cream
3/4 cup light corn syrup
1 teaspoon vanilla extract
Sea salt for dusting

Instructions:

Grease the bottom and sides of an 8-inch square glass baking dish with butter. (Momma Reiner likes to give an additional light spray of non-stick cooking spray for good measure. Gosh forbid I go through all this effort and one spec of my caramel sticks to the pan!)

In a heavy 3 quart saucepan, place the sugar, butter, cream, and corn syrup over medium heat until it boils. Continue to boil uncovered, for approximately 30 minutes, stirring frequently so you do not scorch the bottom. The candy will turn from a whitish yellow to a golden amber color. Pay attention as the candy thermometer reaches 235°F. Stir constantly until it reaches 245°F (hard ball stage), and immediately remove the mixture from the heat. Carefully pour the caramel into your prepared dish. Sprinkle with the sea salt. Set aside for two hours to overnight to allow the candy to cool and set.

Place wax or parchment paper on a work surface. Remove the caramel block from the baking dish. Use kitchen shears or a good knife to cut the caramel into one inch squares. Wrap the candy in wax paper or plastic wrap. Enjoy!

Sugar Mommas Notes:

Make sure you do not use larger than a 3 quart saucepan. A larger pan allows too much moisture to evaporate, making the caramel cook too fast, and will burn your candy.

We use Glad Press ‘n Seal to wrap our candies, as it is self-adhesive.

Do not eat all the caramel at once. You may get a stomach ache, sugar high, or both.

Sass it Up: Use fancy sea salts such as Himalayan Pink or Grey Sea Salt.
 

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About The Sugar Mommas

After graduating law school together, Kimberly and Jenna went off to practice law-for a while. Then Kimberly became a fudge queen while Jenna became a rock star. After having two delicious sons, in 2005 Kimberly "Momma" Reiner started a cottage industry "Momma Reiner's Fudge which was recently featured as one of Oprah's Favorite Things. Also, Kimberly has appeared on The Martha Stewart Show, making her fudge right alongside Martha. Jenna has been the lead singer of all female rock group Vixen since 2001. Recently, Jenna became a mom with the birth of her scrumptious son. After many years, Jenna and Kimberly hooked up over a love of sugar and became the Sugar Mommas: life's too short to not be sweet!! Visit us at www.sugarsugarrecipes.com and like us on facebook too! The Sugar Mommas

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