How to Make Hard Caramel Candies: 12 Steps - wikiHow*
Caramel candies are a favorite quick snack for those with a serious sweet tooth. However, gourmet caramels can often be pricey. You can learn how to make delicious homemade candies for your own enjoyment or for a present. Use a...
Ingredients:
| 1/2 cup | of water |
| 2 cups | of sugar |
| 1 can | of sweetened condensed milk |
| 1 cup | of light corn syrup |
| 1 | and a half sticks of unsalted and softened butter |
| 1 teaspoon | of salt |
Directions:
Use a heavy-bottom saucepan. Get a high quality, four quart saucepan to cook the caramel in. A heavy bottom is especially important because it allows for the temperature to distribute more evenly. Thin saucepans tend to have isolated areas of heat, which can easily burn the caramel. [1]
Test the caramel with a candy-specific thermometer. Candy thermometers are crucial for cooking caramel because sugar can easily burn, ruining the caramel. These thermometers are made specifically for testing oils and sugars so you can cook your candies to the ideal temperature. Your local Target, Walmart, or other large supermarket should have these in stock. [2]
Stir with a proper spatula. A rubber spatula is ideal for stirring the mixture as plastic spatulas can burn and melt under high temperatures. Stainless steel spatulas can be useful as well, but they can easily scratch your saucepan.
Have a 9 by 13 inch metal baking pan at the ready. This pan is necessary for the final step when you transfer your mixture from the saucepan. Be sure to get a high-quality, clean baking pan so any rust or caked-on food won’t find its way in your candy.
Gather a spoon, a bowl, and some ice water to test the mixture. These supplies will be necessary during the boiling so you can assess the consistency of the caramel. Be sure to have these at the ready so you don't waste precious time gathering the materials while the caramel could be burning.
Turn the stove's burner onto medium heat. After the four quart heavy-bottom pan has heated up, pour two cups of sugar, one and a half sticks of butter, one can of sweetened condensed milk, one cup of light corn syrup, and a half cup of water into the pan. Heat the mixture up until it reaches a rolling boil. [3]
Keep stirring! Only allow 5-10 second intervals between stirs. The sugar will start to melt and turn the color of caramel. Put the candy thermometer in the mixture and wait until it reaches 240 degrees Fahrenheit. The ideal temperature is 245 degrees, but you should start testing the mixture at 240.
Grab your spoon, medium sized bowl filled with ice cold water, and have it ready next to the pan containing the mixture.
Once it reaches 240 degrees, gather a small sample of the mixture in a spoon, and then immerse the spoon into the bowl of water.
Give the mixture a few seconds to cool down, and then take the spoon out of the water. Feel the cooled caramel and lightly press down on it to assess its consistency.
Source: wikihow.com
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