Soft Caramel Candies
Candy can be one of the most finicky things I have made to date. It takes lots of patience and attention. I’m going to walk you through the tips and tricks I have learned to help you make your own caramels as easy as possible.
This is not our recipe, but it is one I have used for 3 years now and truly stand by. All the credit goes to the blog Butter with a side of Bread. She does a great job in her blog post to give directions but I also wanted to include a few things I’ve learned along the way.
RECIPE FOR CARAMELS HERE: Soft Christmas Caramels
First things first you need a reliable thermometer! I used a new candy thermometer I had recently got on the first batch of caramel I made, and I think it had something to do with my batch not turning out. When I mentioned this on Instagram I got the suggestion I should test my thermometers to make sure they were reading correctly. Thanks Michaela! So in a large pot of water I clipped both thermometers I had to the side and when the water came to a rolling boil I made sure that the temperature was correct (100 C and 202 degrees F). The new one I used was most definitely below what the temperature it was reading, meaning that the substance in the pot is hotter than what the reading was. When my caramel didn't turn out they were harder than what I wanted, which makes sense if I cooked them to a higher temp without knowing it.
Once you combine all ingredients in a large pot and it begins to boil there will be some caramel that sticks to the side of the pan, do not scrape down the sides!! If you are anything like me this is going to take some will power. Stir in the middle of the pot without scraping the sides. The splashed up sugar on the edge will be cooked too much (crystallize) and turn parts of the caramel hard and chewy. It is ok to scrape the bottom of the pan when stirring. I also only stir my caramel with a wooden spoon to reduce the chance of a metal spoon or utensil getting too hot and crystallizing the sugar.
Most recipes for candy caramel recommend cooking to a temperature of 240 degrees to be considered at a soft ball stage. I have repeatedly cooked mine to 237 degrees the last couple of times and have had great results. Also, this can be a controversial topic too, but I do not sit and constantly stir my caramel. I felt comfortable leaving it for a couple minutes at a time, stirring, checking the temp and then leaving it again.
At this point in the cooking process I watch the temperature very closely and continue to test the caramel so I take it off the heat at exactly the right time.
One way to test your caramel to see if it is ready to do an ice water test. Take about a teaspoon scoop of caramel on the end of a spoon and dunk it into a cup of ice water to cool immediately. If you pull it out of the water and like the consistency and chewiness of the candy you are there!
When ready to let it set up and cool, I always pour into a 9x13 pan lined with parchment paper, and sprayed with nonstick spray. Pour caramel into the pan and DO NOT scrape down the sides of the pot or bottom of the pan. Just get the bulk into the pan and leave the rest or scrape it into the trash. That crystallized sugar at the bottom and edges will add chunks of sugar you don't want.
These are the main “rules” I follow when making caramel. I’m sure there are a hundred more tips and tricks to getting them to turn out perfectly. As I continue to make these I will change/ update this blog post to hopefully help others make them as well.
If you make these this Christmas season please tag us in your pictures so we can follow along!