Homemade Caramels

For me, weekends mean making treats and eating waaay too much sugar. Tea is constantly being made with maybe a movie thrown in. Sweatpants optional.

Who's with me??

Can you believe that with my caramel obsession being what it is, this is the first time I have ever made caramel. I mean, at this very moment I'm sipping on a caramel latte!! What was stopping me from making these little squares of deliciousness?

Now that I think about it, these make be the perfect Christmas gifts. I wish I had this realization earlier...

But this has become my new favorite thing. I really don't know why I ever bought caramel before.

Actually, I do know why. My (and probably a lot more people's) reasons were:

1. I didn't have a candy thermometer.
2. I didn't have the time
3. It's just so much easier to buy things.

But if making caramels has taught me anything, my advice for my former self (and anyone else who is still buying caramels) is:

1. BUY A CANDY MAKER!!! Not only can you make caramels, you can make granola bars and toffee sponge (note to self: I need  to do this!!)
2. Granted it does take more time, but it's not like you need to do much. Reading at a table next to the stove is highly recommended so you can check on it every now and then. Also, this recipe makes A LOT of caramels. You won't need to go shopping for caramels for a while.
3. Sure it's easier to buy caramels, but when you make it yourself, you can add things to suit your preference (hello salted caramel!) and you know all of the ingredients that are going into it.

Homemade Caramels

This recipe for homemade caramels is my favourite way to make hard caramel candy. Made with evaporated milk and whipping cream.

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Author: Cathleen Childs

Ingredients

• ▢ 2 cups granulated sugar
• ▢ 1 cup brown sugar, packed
• ▢ 1 cup corn syrup
• ▢ 1 cup evaporated milk
• ▢ 1 pint heavy whipping cream
• ▢ 1 cup salted butter

Instructions

• Grease a 12×15 inch pan (I split it between a 13×9 inch and a 8×8 inch pan. Just use what you have on hand!) Set aside.
• Combine all of the ingredients in a large saucepan. Place a candy thermometer into the saucepan. Heat the mixture on medium low, stirring constantly. Continue stiring, keeping an eye on the mixture until it reaches 250˚F. (This will take a long time a long time. Don’t rush it!)
• Immediately pour the mixture into your prepared pan(s). Allow the mixture to cool. Cut into squares with a sharp knife or scissors.

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