Southern Recipes

Home Made Caramel Candy Recipe

This yummy caramel candy is easy to make but you must follow the tips below for success. Be sure to read the tip on how to determine the "soft boil stage".

Ingredients

* 1 cup heavy cream
* 1 cup sugar
* 1/2 cup corn syrup
* 1/4 teaspoon salt
* 4 tablespoons butter
* butter, as needed, to grease pan
* 3/4 teaspoon vanilla

Directions

1. Prepare a 10 inch square pan by greasing it liberally with butter.
2. Place all ingredients except for the butter and vanilla into a heavy, tall-sided saucepan.
3. Stir the mixture over medium heat with a wooden spoon until the sugar dissolves.
4. Add the 4 tablespoons of butter and stir until it melts and is well-incorporated and the mixture begins to boil.
5. Continue to cook without stirring until the syrup is just above 248 degrees F, the firm-ball stage, as measured with a candy thermometer. Continuously scrape mixture off the sides of the saucepan without stirring the mixture.
6. Add the vanilla, mix well, then immediately pour the mixture into the greased 10 inch pan.
7. Allow to cool, then cut into 1-inch squares.
8. Store in an airtight container at room temperature, between layers of waxed paper.

TIPS:
1. It is possible to make caramel by using the "drop in cold water technique" to determine the firm-ball stage. However we strongly recommend you use a candy thermometer for best chance of success.
2. Drop in water technique: Drop a little of the mixture in cold water and it will form a firm ball that will not flatten on it's own when you take it out of the water. It should remains soft and hold it's shape but will flatten when squeezed.
3. It is important not to stir the mixture after it begins to boil but continuously scrape the mixture off the sides of the pan.

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