caramels
I never thought I liked caramels until I tried one homemade from a neighbor of mine. When I went to make them this year I didn't have any light brown sugar. So I substituted with half white sugar and half dark brown sugar. She did not use salt on her caramels, but I wanted to try that too. I loved the result. These are soft chewy intense caramels and the hint of salt is a great to cut the sweetness. I used a pink Himalayan salt.
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yield
serving(s)
prep time
10 Min
cook time
45 Min
method
Stove Top
Ingredients For caramels
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1 lbbutter
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1 lbdark brown sugar
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1 lbsugar
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2 cdark karo syrup
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1 cansweetened condensed milk
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opt. Tbsplarge flake seat salt
How To Make caramels
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1Combine all ingredients in a heavy bottomed skillet and stir until well combined and smooth.
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2Over medium heat, bring to a medium boil, stirring constantly.
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3Boil and stir until a candy thermometer registers 248 degrees F or 120 C (firm ball stage - If you drop a bit of it into cold water it will hold a roundish shape, but can be squeezed into other shapes by hand). This can take 30-45 minutes. It took about 35 in the 4 qt. saucepan I used.
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4Line a large jelly roll pan (12" x 17") with parchment paper and carefully pour the hot caramel mixture into the pan. Spread out and smooth with a spatula. Cool for 15-20 minutes, then sprinkle generously with large flaked sea salt if desired.
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5While slightly warm, cut into desired shapes. A bench or pastry scraper works very well to do this. Wrap in foil or wax paper.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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