Brown Sugar Caramels #GuestPost for Cake Duchess

 

Lora, of Cake Duchess, was one of my first blogger friends. You may remember that her mom, Lizzie, of Food and Thrift, immediately reached out to me when I joined Foodbuzz over two years ago. Just as warm as her mom, Lora became a friend and a blogger who I admired and emulated. A baker like me, she continues to dazzle me with her cakes and breads. When she approached me about doing a holiday guest post, I was delighted. I chose a recipe I make every Christmas…these tempting caramels. Please pop over to visit Lora and check out this wonderful holiday candy.

I’ll share a few of my caramel making tips here as well as on Cake Duchess:

  • Use a good, accurate candy thermometer…if your caramels don’t come to temperature, they will be too soft. If the mixture gets too hot, your caramels will be hard to chew.
  • Using corn syrup prevents the sugar from recrystallizing and becoming grainy…so if your recipe includes it, make sure not to leave it out.
  • A rapid increase or decrease in temperature while cooking will cause the butter to separate from the caramel as it cools (been there, done that). Keep your flame/burner temperature steady.
  • I use a rubber spatula that can take the heat without melting to stir almost continuously. Some recipes don’t require this constant stirring, so follow the directions on your specific recipe.

I am also sharing these caramels at the holiday treat party going on at CAKEfyi. If you need some seasonal inspiration, check out all the marvelous sweets on Molly’s blog.

Lora and I have formed a G+ Baking Community. If you’re passionate about baking, please join us!!!

Brown Sugar Caramels…Guest Post for Cake Duchess

Ingredients

  • 2 cups sugar
  • 1 cup brown sugar
  • 1 cup light corn syrup
  • 1 cup half and half
  • 2 cups whipping cream
  • 1 cup (2 sticks) butter
  • 1 1/2 teaspoons vanilla

Instructions

  1. Line 8 x 8 inch pan with non-stick foil. Set aside.
  2. In a large, heavy saucepan, combine sugars, corn syrup, half and half, cream and butter. Cook over medium low heat, stirring, till candy thermometer reaches 250º. This may take up to an hour. At 250º remove pan from heat and add vanilla.
  3. Pour into prepared pan and let cool completely. Cut into small squares and wrap in waxed paper.
  4. Makes approximately 60.
  5. Tips for making caramels:
  6. Use a good, accurate candy thermometer...if your caramels don't come to temperature, they will be too soft. If the mixture gets too hot, your caramels will be hard to chew.
  7. Using corn syrup prevents the sugar from recrystallizing and becoming grainy...you don't want to leave it out.
  8. A rapid increase or decrease in temperature while cooking will cause the butter to separate from the caramel as it cools. Keep your flame/burner temperature steady. Be patient.
  9. I use a rubber spatula that can take the heat without melting to stir almost continuously. Some recipes don't require this constant stirring, so follow the directions on your specific recipe.
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Comments

  1. Ciao Lizzy!!!! Che meraviglia è sempre stupendo passare da te!!!!
    Ti auguro una felice settimana!!! Tanti baci e complimenti!!!!!

  2. I wish we could make Christmas the season of caramel giving instead of everyone heading towards chocolate! I love the stuff and that looks perfect. I remember meeting Lora for the first time too, but I was intimidated by her amazing baking talent. Then her sweet personality showed up and everything was ok. Headed to check out the recipe!

  3. I´m glad you posted a tried and true recipe for caramels Liz! Wonderful guest post

  4. This is the first year I’ve been making homemade caramels and I can’t believe I waited this long! They’re such a great treat. I love this recipe!

  5. Looks like a good selection of dishes you tried out.

  6. Lizzy , love your new page ! …. Thanks for the tips re making caramel ! The first time I’ve made caramel , it was so grainy and very soft and I had to remelt it twice :P Good thing ’twas edible :D Your caramel looks beautifully made …..

  7. waw delicius, bye SILVIA

  8. Thanks for the pointers…I wish I had seen this post before I had tried making my caramels this weekend. They didn’t turn out, too soft and some of the butter separated. I will keep this in mind the next time I try this.

  9. You moved , Great! What a lovely post to start with!

  10. Blog friends are the best :)

    And these caramels look so great! Need to check em out :D

  11. Congrats on your move! :) These caramels sound divine, headed over to the recipe!

  12. now wait a second- I have never made brown sugar caramels- why haven;t I done this? Its genius! Great guest post

  13. Dear Lizzy the only thing really worry me maybe I could eat all!!:) look delicious!!!

  14. We need more of these basic candy and sweet recipes. And it is not hard to make, just some attention skills lol. They look great, off to go see the recipe.

  15. i’ve yet to try making caramels, but you are totally inspiring me to try!

  16. These are great tips for making caramels, so now I’m ready to click over to Lora’s place for a gander at the recipe. Glad to be going there too, as I haven’t visited for a while. See you on the flipside!

  17. I could eat caramels all day and, as a kid, I do remember finishing off a bag of caramels in a day. Thanks for the tips and this great treat! congratulations on your move to WP! I’ve been really pleased with it.

  18. I think you moved safely to word press, These caramels are excellent gift idea.

  19. Molly Allen says:

    Thanks for bringing these to the “table” today!

  20. Love your new page Liz…and the caramels look awesome, I yet have to try to make it…
    Have a great week!

  21. Lizzy, I just hopped over from Lora’s. Your brown sugar caramels are superb! I wish I could pop one into my mouth right now :)

  22. What a delicious treat! Perfect for the holidays!

  23. Caramel is one of my weaknesses…I must remember to get cream to make a batch of these tasty treats.

  24. Candies scare me. I haven’t attempted to make any yet. Maybe if I had a good thermometer.

  25. Hi Lizzy, since you move to another platform it takes a little longer to find you: all links take to your old URL, then you have to re-direct. Anyway, just wanted to let you know.
    Never made candies before, would be interesting to try and see this magic…. :)

  26. Love caramels! Liz, yours look PERFECT!

  27. The caramels look absolutely divine. I am going to check them out!

  28. Yummy! These look incredible :) Nice choice for your guest post, me thinks

  29. Lizzy , I can’t view your holiday truffle cookies !

  30. Lizzy, I’m having trouble viewing you latest post! They do look wonderful…Truffle cookies sound totally delicious!

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