Rich and chewy, these homemade caramels make a great hostess gift.
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1 cup sugar
1 cup firmly packed brown sugar
2/3 cup light corn syrup
2/3 cup water
1/2 cup Land O Lakes® Butter
1/4 cup unsweetened cocoa
1 (5-ounce) can (2/3 cup) evaporated milk
2 (1-ounce) squares semi-sweet baking chocolate
1 teaspoon vanilla
Line 8-inch square pan with aluminum foil; butter foil in pan. Set aside.
Combine all ingredients except vanilla in heavy 3-quart saucepan. Cook over medium heat, stirring occasionally, 7-12 minutes or until mixture comes to a boil. Continue cooking, stirring occasionally, 22-25 minutes or until candy thermometer reaches 245°F or small amount of mixture dropped into ice water forms a firm but pliable ball. Remove from heat; stir in vanilla.
Immediately pour hot caramel mixture into prepared pan. Cool 20 minutes. Score into 1-inch squares with tip of knife while mixture is still warm but has set on surface. Cool completely. Let stand at room temperature for 24 hours for easier cutting.
Remove candy from pan using foil; cut candy into squares. Wrap each square in waxed paper.
Explore reviews fromour online community
I love this recipe. I make it every year! I use small silicone ice cube trays to pour them in. They pop right out without having to prepare the trays.
After making Aunt Emily's Soft Caramels from this website, these were somewhat disappointing. There's no cream and no milk except for the 5 oz. of evaporated milk so these are not creamy as the others are and they set up much firmer as well...a bit of a hard chew. Not as tender and not as chocolatey as I would have expected, especially since I used dark cocoa. I may try adding cocoa to the soft caramel recipe for a chocolate caramel or adding cream to this one to see if we can get a softer, creamy chocolate caramel.
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