Grandma’s Homemade Caramels

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If you can stir, you can make grandma’s homemade caramel! These are soft, chewy, and so easy to make. We even include instructions on how to make caramel without a candy thermometer!

Homemade caramel is perfect for this cold and windy weather. We’ve always had a soft spot for caramel, even the hard, foil-wrapped caramels that everyone’s grandparents seemed to have on hand. While store-bought caramel is delicious in a pinch, there’s nothing like soft, chewy homemade caramel.

Some of us were extra lucky with grandparents making caramels from scratch! Making caramels today really brings us back to the good old days of holidays with the family and helping out in the kitchen; frills on aprons, flour and butter everywhere, baking Christmas cookies, homemade fudge, esp caramel. If you’ve never tried homemade caramel, this is a must-do recipe for you. Trust us, your life will never be the same.

Candy Thermometer: Optional?

Don’t have a candy thermometer? Neither did our grandparents! You can tell if your caramel is ready the old-fashioned way. Fill a drinking glass or bowl with cold water. Add a drop of caramel from the saucepan on the stove. For the softball stage, the caramel should form a small round ball in cold water. The caramel should be flat when it is removed from the water.

Do I have to use corn syrup in the caramel?

Corn syrup is a type of invert sugar. Invert sugar inhibits crystal formation, giving you a smooth, creamy caramel every time. If you don’t have corn syrup or don’t want to use it, you can always make your own invert sugar using sugar, water, and an acid (usually tartaric or citric). If you need to replace the corn syrup in this recipe, you’ll need to use another type of invert sugar that also prevents crystallization, including:

Take a bite out of the caramel.

Storage Instructions:

Once your caramel is wrapped in stencil, if stored in a zip-top bag or airtight jar, they should last about 2 weeks at room temperature. If you’re making a batch, store wrapped caramels in freezer-safe bags for up to 6 months. Allow time to thaw completely before eating.

If you liked this recipe, you might be interested in these other delicious holiday dessert recipes:

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Salted caramel on top.

If you can stir, you can make grandma’s homemade caramel! These are soft, chewy, and so easy to make. We even include instructions on how to make caramel without a candy thermometer!

Preparation time 5 minute

cooking time 25 minute

total time 30 minute

raw material

  • 1 cup unsalted butter
  • 14 oz can sweetened condensed milk
  • 1 cup corn syrup
  • 2 cup brown sugar
  • 2 teaspoon vanilla extract
  • 1/4 teaspoon Salt

instruct

  • Butter a 9×13 pan.on hold

  • Melt butter in large saucepan over medium heat. Once melted, pour in the sweetened condensed milk, corn syrup, and brown sugar.

  • Stir the mixture constantly over medium heat with a rubber spatula until it begins to boil, scraping the sides and bottom periodically.

  • Once at a boil, continue to simmer, stirring constantly, until the caramel reaches the softball stage of 235 and 245 F, with higher altitudes using the lower temperature range and lower altitudes using the upper end of the range.

  • At the soft ball stage, immediately remove from heat and stir in the vanilla extract and salt. Pour caramel into prepared 9×13 pan.

  • Let cool completely before cutting into squares. Wrap in a few sheets of wax paper and serve on their own, if desired.

notes

Don’t have a candy thermometer? You can tell if your caramels are ready the old-fashioned way! Fill a drinking glass or bowl with cold water. Add a drop of caramel from the saucepan on the stove. For the soft ball stage, the caramel should be formed into a small ball in cold water, then removed to flatten.
Serving sizes are based on cutting caramel into 1-inch squares. A 9×13-inch pan will yield approximately 117 1-inch squares.

Serve: 1piece | Calories: 48 years oldkcal | carbohydrate: 8G | protein: 1G | fat: 2G | Saturated fat: 1G | cholesterol: 5mg | sodium: 12mg | Potassium: 18mg | sugar: 8G | Vitamin A: 58unit | Vitamin C: 1mg | calcium: 14mg | iron: 1mg

Grandma's Homemade Caramels