{"id":369,"date":"2010-12-18T20:26:00","date_gmt":"2010-12-18T20:26:00","guid":{"rendered":"http:\/\/www.cookingonadime.com\/?p=369"},"modified":"2015-12-21T00:00:47","modified_gmt":"2015-12-21T00:00:47","slug":"i-really-made-homemade-caramels","status":"publish","type":"post","link":"http:\/\/www.cookingonadime.com\/index.php\/2010\/i-really-made-homemade-caramels\/","title":{"rendered":"I Really Made Homemade Caramels!"},"content":{"rendered":"<p>I discovered why when you google &#8220;homemade caramels: Giverslog&#8217;s failproof caramel recipe came up! It really did turn out to be pretty failproof. Recently I discovered the site is down, so the ingredients are:<\/p>\n<ul>\n<li>1 cup butter, unsalted<\/li>\n<li>1 cup light corn syrup (11.5 oz)<\/li>\n<li>1 14-oz. can sweetened condensed milk (or substitute two cups half and half or light cream, I almost always use sweetened condensed milk b\/c makes for shorter cooking time)<\/li>\n<li>2 1\/4 cup brown sugar (14.5 oz.), white sugar is also okay, but I prefer brown<\/li>\n<li>1 tsp. vanilla<\/li>\n<\/ul>\n<p><strong>Equipment:<\/strong><br \/>\ncandy thermometer<br \/>\nheavy, 3-qt. sauce pan, or 6-qt. if doubling the recipe, which I always do (having a heavy pan is important, if your pan is too thin it can heat the caramel unevenly and make it separate)<br \/>\nparchment paper (how I love parchment paper, i\u2019ve never found anything that sticks to this stuff)<br \/>\n8\u00d78 or 9\u00d79 pan (or large jelly-roll cookie sheet if doubling recipe)<br \/>\nwax paper for wrapping caramels<\/p>\n<p>My fear of making a hot molten sugary disaster caused me to overprepare a bit, but after I did it the first time, by 4 batches later I was still using my same technique. The first thing I did was gather all of my ingredients and measured them out, and placed them next to the pan.<\/p>\n<p><a href=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramel-ingredients.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-370\" title=\"homemade-caramel-ingredients\" src=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramel-ingredients.jpg\" alt=\"\" width=\"500\" height=\"375\" srcset=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramel-ingredients.jpg 500w, http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramel-ingredients-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>I melted the butter on low heat stirring the whole time.<\/p>\n<p><a href=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/melted-butter.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-371\" title=\"melted-butter\" src=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/melted-butter.jpg\" alt=\"\" width=\"500\" height=\"377\" srcset=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/melted-butter.jpg 500w, http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/melted-butter-300x226.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>After the butter was melted I added the pre-measured brown sugar a few spoonfuls at a time in the center of the pan. While I was adding the sugar I turned the heat up to medium low.<\/p>\n<p><a href=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/sugar-and-butter.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-372\" title=\"sugar-and-butter\" src=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/sugar-and-butter.jpg\" alt=\"\" width=\"500\" height=\"375\" srcset=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/sugar-and-butter.jpg 500w, http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/sugar-and-butter-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>I added the sweetened condensed milk and the Karo syrup stirring constantly on medium low heat.<\/p>\n<p><a href=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/condensed-milk.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-373\" title=\"condensed-milk\" src=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/condensed-milk.jpg\" alt=\"\" width=\"500\" height=\"367\" srcset=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/condensed-milk.jpg 500w, http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/condensed-milk-300x220.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>I followed the directions on slowly turning up the heat. I stirred constantly and gradually raised the heat to medium high and got the caramel to a boil. I attached the thermometer and gradually turned the heat back down to medium keeping the caramel at a boil.<\/p>\n<p><a href=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/cooking-homemade-caramel.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-374\" title=\"cooking-homemade-caramel\" src=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/cooking-homemade-caramel.jpg\" alt=\"\" width=\"500\" height=\"375\" srcset=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/cooking-homemade-caramel.jpg 500w, http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/cooking-homemade-caramel-300x225.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>Giverslog suggests that you check your thermometer in boiling water, that test had my thermometer showing a 10 degree difference, but the marks on the thermometer for soft ball and hard ball turned out to be about right (I live at a very high elevation, which I guess really messes all of that up). What I ended up doing was testing the homemade caramel regularly in a bowl of cold water because I was downright nervous about messing it up.<\/p>\n<p>Once I got the caramel to a good consistency between the soft ball and hard ball stage I added the vanilla and poured it into a buttered dish (I didn&#8217;t have contact paper, so I opted for the buttered route, nothing got stuck so it worked great). I covered the caramel in chopped almonds (for this batch I opted to have the almonds on the outside rather than mixed in, I also did a few batches with almonds mixed in).<\/p>\n<p><a href=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramel-almonds.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-375\" title=\"homemade-caramel-almonds\" src=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramel-almonds.jpg\" alt=\"\" width=\"500\" height=\"254\" srcset=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramel-almonds.jpg 500w, http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramel-almonds-300x152.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p>I let the caramel sit for a couple of hours and then pulled it out of the pan and placed on top of wax paper on a cutting board and let it sit covered with more wax paper overnight. I cut it with a pizza cutter and wrapped in wax paper.<\/p>\n<p style=\"text-align: center;\"><a href=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramels.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-376\" title=\"homemade-caramels\" src=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramels.jpg\" alt=\"\" width=\"500\" height=\"319\" srcset=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramels.jpg 500w, http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/homemade-caramels-300x191.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><a href=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/wrapped-caramels.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-377  aligncenter\" style=\"margin: 10px;\" title=\"wrapped-caramels\" src=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/wrapped-caramels.jpg\" alt=\"\" width=\"500\" height=\"287\" srcset=\"http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/wrapped-caramels.jpg 500w, http:\/\/www.cookingonadime.com\/wp-content\/uploads\/2010\/12\/wrapped-caramels-300x172.jpg 300w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/a><\/p>\n<p><a style=\"text-decoration:none\" href=\"\/index.php?nz=cheapest-brand-lasuna-online\">.<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I discovered why when you google &#8220;homemade caramels: Giverslog&#8217;s failproof caramel recipe came up! It really did turn out to be pretty failproof. Recently I discovered the site&#8230; <a href=\"http:\/\/www.cookingonadime.com\/index.php\/2010\/i-really-made-homemade-caramels\/\">Read More &raquo;<\/a><\/p>\n","protected":false},"author":1,"featured_media":376,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[84],"tags":[115,112,113,114],"class_list":["post-369","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dessert","tag-homemade-candy","tag-homemade-caramel","tag-homemade-caramels","tag-making-homemade-caramel"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.3 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\r\n<title>Homemade Caramels | I Made Homemade Caramels<\/title>\r\n<meta name=\"description\" content=\"I was scared, but I learned how to make delicious homemade caramels using a technique by a talented food blogger.\" \/>\r\n<meta name=\"robots\" content=\"index, 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