I started making these Caramel treats two years ago when my mom asked me to bring them to family Christmas. I looked at several recipes and didn’t fall in love with any of them so I combined what I liked and changed what I didn’t to create this super easy recipe.
When everyone at Christmas loved the caramels I made, I knew I needed to sell them. I have edited this recipe to include all of my tips on being consistent and time efficient.
I hope you enjoy this recipe as much as I do. With my tips and tricks you will be able to share these amazing caramels with friends, family, and coworkers in a short amount of time.
If you would like to watch me make this recipe, watch my video here!
Ingredients
- candy wrappers
- 6 quart stock pot (minimum)
- candy thermometer
- silicon candy mold
- sheet pan (optional)
- 8 oz unsalted butter
- 2 cups granulated sugar
- 1 cup corn syrup
- 1 12oz can evaporated milk
- 1/2 Tablespoon Vanilla Extract
Directions
- In your 6 quart stock pot add the butter, corn syrup, and evaporated milk. Stir
- Once your butter is mostly melted, add sugar. Stir Frequently until you reach 242′ F.
- When your thermometer is showing 242 consistently, turn off heat. Add vanilla, stir. Pour Mixture over your silicone mold. (I put my mold in a sheet pan for stability)
- Let your caramel cool at room temperature until it is room temperature. (4-6 hours)
- Pop caramels out of molds one by one wrapping them in the wrappers as you go.
Notes
I like to attach my thermometer to my pot before adding ingredients. I also prep my silicone mold in my sheet tray before I start. Be sure to place your sheet tray over a heat resistant surface.
TiffanyMakesSweet 