The reason that your temperature stalls out around 220 F, is because there is water in your caramel, and that needs to boil out first before your candy is ready.
I made these for Xmas and my family *LOVED THEM* 😋 . I will say this... if you don’t have a candy thermometer; be sure to simmer it for 25-35mins. I simmered mine for 25mins, but it was shy of the perfect texture... a little too soft. Hope this advice helps!! 🍬🍬🍬
I grew up making these with my Mom. Such great memories. So glad you showed the drip/water method of testing. That was the most magical part for me as a kid. Mom backed that up with a candy thermometer too. Thanks for posting this. 💖
First time I've ever made caramels and they came out perfect. The temp did stall at about 230 for a few minutes and I took them off at about 238. Chilled overnight and they were amazing!
I use white sugar and heated mine to 240° on low heat. They were very soft but not sticky and otherwise came out perfect. This was my first time making caramel and it was a success. Thank you!
I just made these and they're cooling on my counter now! I'm way too excited about these. Super easy and will make a perfect addition to my holiday goodies box gifts. Thanks!
Centerfield home run with family and friends! Thank you! I found it worked well to dump the whole sheet onto a cutting board and cut the Carmel with a pizza cutter.
1 cup unsalted butter ≈ 227 grams 14-ounce can sweetened condensed milk ≈ 396 grams (1 ounce is approximately 28.35 grams, so 14 ounces is about 398 grams, but there may be a slight variation) 1 cup corn syrup ≈ 320 grams 2 cups brown sugar ≈ 400 grams (assuming packed brown sugar) 2 teaspoons vanilla extract ≈ 10 grams 1/4 teaspoon salt ≈ 1.5 grams 235°F to 240°F (113°C to 116°C
I love these caramels! The ease of preparing them make it a dangerous recipe to know for the old waist line😂 Been giving them to people and everyone loves them! Thanks!
I made this today, it's very tasty. I screwed up not cooking it until it reached the correct temperature It was too soft. I went to 230. I also used dark brown sugar, use light brown sugar.
My mom literally got some homemade Carmels that were absolutely delicious and we just have 2 left and decided we wanted to make some, thank you so much. Many people don’t want to give sways there special recipes but you. Thanks again. I’ve always enjoyed makeing homemade desserts as a kid like now.
My daughter makes caramels every year at Christmas time from a recipe I got from my sister-in-law, but I've never had the courage to try making them myself. This might push me over the edge, because now my mouth is watering! And I really like being able to make and use invert sugar instead of corn syrup! Thanks!
I have tried 3 different Carmel recipes and this one IS the best. I only used one stick of butter though. I didn't want that many calories in my Carmel. The candy came out amazing. I do suggest lining the pan either with parchment or waxed paper. After I cut the candy I did wrap small pieces in waxed paper. I placed candy in Ziploc bags and I'm storing them n the freezer. I might even dip some in chocolate because I like that combination. Maybe use peanut butter and chocolate? I like coconut and Carmel really good.
Hello ma'am.. Thank u for sharing ur idea of caramel.. Here in Philippines 🇵🇭, that is could YEMA😉, I love ❤️ the way u teach how to cook the CARAMEL or YEMA.. ❤💚💙🙏 God bless you always and stay safe
I've already made them and they were great, and easy to do!! I love watching your videos, I've tried many of your recipes. Do you have one for chocolate-flavored caramel?
I was looking for an alternative to "gummies" as a medical condition requires I consume or smoke pot. I dissolved the THC into the butter and produced the best carmels I have ever had. thank you, thank you thank you.
I wish I could hug you and your grandma! Haha...my family has gone BONKERS for this. I do prefer to cook mine a bit further because I like it firmer and I find it also does not stick so much to the wrappers. I doubled the vanilla also. (My homemade vanilla!) We like to eat apples and along wth the apples we have a "log" of caramel. Haha seriously I am not kidding. My brother said holy cow..."this is the best stuff I've ever eaten.) I have found that doing it the old fashion way works best for me. Although I use my digital thermometer to get an idea of exactly how hot it's getting when it feels the way I like it. Thank you for sharing your family's recipe!!!
These look absolutely delicious, the texture is especially impressive. I am confused why it's called a caramel, as you don't actually caramelize the sugar at any point. Usually the sugar is browned first without the dairy because sugar doesn't brown until 320F.
i dunno if mine will harden enough, think I didn't simmer long enough but oh well because it tastes amazing either way haha. thanks. I put about 1.5 tsp in coffee as well to start, with cream, and its really good
im just wondering if maybe im overthinking but when your adding the corn syrup it looks to me like it was 2 cups you added,, just wondering ..i madew them with 1,5 cups and it was very good trying 1 cup tonight
Agave syrup is better than honey, honey isn't consistent batch to batch. It can still crystallize. I think its possible glucose syrup could work, but true invert sugar is a mix of glucose and fructose.
I just found one from three months ago that got lost in the pantry. Still good! But officially they should stay good at room temperature for 2-3 weeks, and frozen for 6 months.
The reason that your temperature stalls out around 220 F, is because there is water in your caramel, and that needs to boil out first before your candy is ready.
Yup. When I make candy, I know the water’s gone went the temp shoots up.
I didn’t know that! Thanks for sharing.
Thank you for the tip 👍
Thank you! I was wondering, I just let it keep boiling, praying it didn’t burn. Turned out great!
Literally came to this video because I was wondering about this! Thank you!!!
1 cup unsalted butter - 226g
14 oz can unsweetened condensed milk - 535g
1 cup of corn syrup - 328g
2 cups brown sugar (let yourself go-oh-oh) - 440g
2 teaspoons of vanilla extract - 8.7g
I made these for Xmas and my family *LOVED THEM* 😋 . I will say this... if you don’t have a candy thermometer; be sure to simmer it for 25-35mins. I simmered mine for 25mins, but it was shy of the perfect texture... a little too soft. Hope this advice helps!! 🍬🍬🍬
I used a meat thermometer and it worked just as well for me. Very inexpensive. Got mine at my local Kroger for about 20 dollars I think
E
1:31 1:31
Hey there! The trick here around 3:00 hope it helps! 🙏
I grew up making these with my Mom. Such great memories. So glad you showed the drip/water method of testing. That was the most magical part for me as a kid. Mom backed that up with a candy thermometer too. Thanks for posting this. 💖
This woman’s cooking is the best. I love her personality too
First time I've ever made caramels and they came out perfect. The temp did stall at about 230 for a few minutes and I took them off at about 238. Chilled overnight and they were amazing!
I use white sugar and heated mine to 240° on low heat. They were very soft but not sticky and otherwise came out perfect. This was my first time making caramel and it was a success. Thank you!
I just made these and they're cooling on my counter now! I'm way too excited about these. Super easy and will make a perfect addition to my holiday goodies box gifts. Thanks!
Glad you like them!
Between this and the fudge, it's gonna be a sweet treat Christmas! Thanks Rachel!!😁😁
Centerfield home run with family and friends! Thank you!
I found it worked well to dump the whole sheet onto a cutting board and cut the Carmel with a pizza cutter.
Oh, I remember these from my childhood, homemade rolled in chopped nuts. Sooo good! Thanks
Hello nice comments
I truly love the way you list the steps in your directions so easy to read I'm hooked!
1 cup unsalted butter ≈ 227 grams
14-ounce can sweetened condensed milk ≈ 396 grams (1 ounce is approximately 28.35 grams, so 14 ounces is about 398 grams, but there may be a slight variation)
1 cup corn syrup ≈ 320 grams
2 cups brown sugar ≈ 400 grams (assuming packed brown sugar)
2 teaspoons vanilla extract ≈ 10 grams
1/4 teaspoon salt ≈ 1.5 grams
235°F to 240°F (113°C to 116°C
I love these caramels! The ease of preparing them make it a dangerous recipe to know for the old waist line😂 Been giving them to people and everyone loves them! Thanks!
I made this today, it's very tasty. I screwed up not cooking it until it reached the correct temperature It was too soft. I went to 230. I also used dark brown sugar, use light brown sugar.
My mom literally got some homemade Carmels that were absolutely delicious and we just have 2 left and decided we wanted to make some, thank you so much. Many people don’t want to give sways there special recipes but you. Thanks again. I’ve always enjoyed makeing homemade desserts as a kid like now.
instablaster...
My daughter makes caramels every year at Christmas time from a recipe I got from my sister-in-law, but I've never had the courage to try making them myself. This might push me over the edge, because now my mouth is watering! And I really like being able to make and use invert sugar instead of corn syrup! Thanks!
TY 4 the recipe ! ❤😊
I have tried 3 different Carmel recipes and this one IS the best. I only used one stick of butter though. I didn't want that many calories in my Carmel. The candy came out amazing. I do suggest lining the pan either with parchment or waxed paper. After I cut the candy I did wrap small pieces in waxed paper. I placed candy in Ziploc bags and I'm storing them n the freezer. I might even dip some in chocolate because I like that combination. Maybe use peanut butter and chocolate? I like coconut and Carmel really good.
It’s CARAMEL
This recipe is flawless and consistent. And the host is gorgeous!
OMG!!! I just tasted these. They are awesome!
Thanks grandma.
Hello ma'am.. Thank u for sharing ur idea of caramel.. Here in Philippines 🇵🇭, that is could YEMA😉, I love ❤️ the way u teach how to cook the CARAMEL or YEMA.. ❤💚💙🙏
God bless you always and stay safe
Hello: thanks for sharing. Have a great safe blessed day
Thank you! You too!
I've already made them and they were great, and easy to do!! I love watching your videos, I've tried many of your recipes.
Do you have one for chocolate-flavored caramel?
I made these for Christmas! Everyone loved them. Thank you for sharing.
Glad you like them!
I had no idea how simple these are to make at home. Great video and Thank You for sharing. Have a beautiful day!!!🌹🙏🏾
Thank you! You too!
Just wanted to let you know that u have an amazing granny
Wow, will definitely try this amazing homemade caramels love you channel
I was looking for an alternative to "gummies" as a medical condition requires I consume or smoke pot. I dissolved the THC into the butter and produced the best carmels I have ever had. thank you, thank you thank you.
These old-fashioned caramels will make a beautiful addition to my Christmas Baskets. My family will love them too. 😉
Great idea!!
Hello nice comments
Yo this looking delicious! Can’t wait to try this
Hope you enjoy
Those look absolutely amazingly delicious 😋
Just made these today. ❤ first time making caramels and they turned out perfect!
You caramels look incredibly chewy and delicious!
Thank you 😋
You make that look so easy
Thank you for the easy to follow, foolproof recipe!
My daughter has been making all of the candies this year. Turning out pretty darn good to.
Next in the list ,thank you
Enjoy!
Hello nice comments
Thank you so much for this, it's exactly like my grandmas
Wow super nice 🎉
I like how you explained that the corn syrup keeps it from getting crystals. My friend didn't use it, and it turned out grainy.
I just made these for the first time. Now i have to wait for them to cool.
Best caramel recipe I have ever tried!!!
Ooh I can't wait to make need to get unsalted butter or would make right now Thank you for sharing your grandma recipe Merry Christmas
Amazing recipe
Thank for posting! Made them and they were great!
I made your caramel and gave it out to anyone who said yes. This week, I made 27 pounds for sale. Eight dollars a pound. Thank you!!!!!!!
I totally just made this. Now to wait to taste
You make it look so easy not mastered this recipe yet but will keep trying thankyou 😊💕
I will be making these soon! Soft caramels are the best!
Love corn syrup n will always use it.. if we all did what we were told wed be unhappy n no spark
I wish I could hug you and your grandma! Haha...my family has gone BONKERS for this. I do prefer to cook mine a bit further because I like it firmer and I find it also does not stick so much to the wrappers. I doubled the vanilla also. (My homemade vanilla!)
We like to eat apples and along wth the apples we have a "log" of caramel. Haha seriously I am not kidding. My brother said holy cow..."this is the best stuff I've ever eaten.) I have found that doing it the old fashion way works best for me. Although I use my digital thermometer to get an idea of exactly how hot it's getting when it feels the way I like it. Thank you for sharing your family's recipe!!!
These look absolutely delicious, the texture is especially impressive. I am confused why it's called a caramel, as you don't actually caramelize the sugar at any point. Usually the sugar is browned first without the dairy because sugar doesn't brown until 320F.
love her videos.
Looks so good
Making these for Christmas !!!!! ty🎄👍
Hope you enjoy!
Thank you for posting! They look amazing! Such a great video! 😊
Thank u for the info for the sub for corn syrup
Delicious! Struggling to wrap them though
*THIS IS REALLY A N AWESOME SHARING 😋😋😋👍❤🌷❤🌷❤🌷❤🌷🌻💛🌻💛🌻💛🌻💛*
Wow 😍😋👌 I love it 😍 thank you for recipe 🌹
My pleasure 😊
@@Thestayathomechef 🌹✨
Definitely helpful
so good! Making these again this year!
i dunno if mine will harden enough, think I didn't simmer long enough but oh well because it tastes amazing either way haha. thanks. I put about 1.5 tsp in coffee as well to start, with cream, and its really good
I've heard of people using honey instead of corn syrup as well. You should try it some day.
Greetings from India, when a well easy to do recipe thank you
just found your videos and your channel...You are AWESOME
Love carmels,great recipe xo
Looks perfect and delicious 👍👍👍👌👌👌
Oh how good do these look!!
Looks good
It is
Thanks for the recipe, Godbless
Welcome 😊
@@Thestayathomechef 💕💕💕🌺🌺🌺💐💐💐🌹🌹🙏
Hello nice comments
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
안녕하세요 저는 한국에서 인사드립니다🤗🇰🇷
한국에서는 캬라멜을 만들때 연유대신
생크림을 사용합니다 설탕과 그리고 약간의 물
이후 온도를 측정하고 끊이기 완성후 완전히
식힌후 조각하여서 포장후에 맛있게 먹습니다🤗😋
How do I appreciate you! Well I would say that looks so delicious Good Job!
Hello nice comments
If corn syrup was good enough for grandma, it's good enough for me.
looks so tasty 😋
Thank you 😋
Looks delicious 👍🏼
Thank you 😋
Hello nice comments
Omg amazing.... recipe
Wrapping caramels isn’t an optional extra. You HAVE to wrap them individually or they’ll turn into a horrendous, sticky mess.
Can’t wait to make this
Thanks I will try this 💗
Hope you like it!
Im so going to try this 😋
NUTS ME DAPHNE COTTON ALWAYS 💜 AWESOME
Love this😋
Thank you for another delicious recipe 👍♥️👏👏👏👏
I'd like to ask: can I omit the salt as I am on a very low sodium diet?
Thanks for sharing
im just wondering if maybe im overthinking but when your adding the corn syrup it looks to me like it was 2 cups you added,, just wondering ..i madew them with 1,5 cups and it was very good trying 1 cup tonight
Awesome
Love them ❤️❤️❤️💯
Wow so yummmmm
They look really good, can you recomend s corn syrup subsitute as that product isn't available to us in England.
I heard agave syrup or honey is good
Agave syrup is better than honey, honey isn't consistent batch to batch. It can still crystallize. I think its possible glucose syrup could work, but true invert sugar is a mix of glucose and fructose.
verynice---
Enfessssss...💯🎀💯🎀💯🥰🙋
Could you use maple flavored syrup instead of the corn syrup to give them a maple Carmel flavor?
Wow its amazing🤩
Glad you think so!
This zrocks I wanna try making this
If I used silicone molds, do I still have butter it? And I'd like to add roasted nuts.
How long do they keep after being made? Thinking of adding these into a cookie box for christmas
I just found one from three months ago that got lost in the pantry. Still good! But officially they should stay good at room temperature for 2-3 weeks, and frozen for 6 months.
@@Thestayathomechef sweet! Thank you.
nice caramels