Besides candy corn, which is my favorite Halloween candy, I tend to turn to homemade caramels when the holidays arrive in full swing. The best tried and true recipe that I’ve found is one from Martha Stewart. I’ll help you make the best caramels and teach you how to fashionably wrap them as well. Ready? Let’s go!
Ingredients
Vegetable oil or Pam spray
2 cups heavy cream
2 1/4 cups sugar
6 tbsp unsalted butter, cut into pieces (I use salted butter to make the salted caramel flavor)
1 1/4 cups light corn syrup
1/2 tsp coarse salt
1/2 tsp pure vanilla extract (I use Madagascar bourbon pure vanilla bean paste)
Tools
A candy thermometer (I use a hand-held heavy duty classic one by Taylor)
Wax or parchment paper cut into 3 inch squares
9x13” rimmed baking sheet
Large saucepan
Twine
Directions
Lightly brush bottom and sides of baking sheet with oil or spray. Line with wax or parchment paper and brush with more oil.
Bring cream, sugar, butter and corn syrup to a boil in a large saucepan over high heat, stirring until sugar dissolves. Reduce heat to medium-high, stirring occasionally until caramel reaches 248 degrees on a candy thermometer. This takes about 15 minutes. An accurate candy thermometer is key to making these caramels a spectacular treat!
Immediately remove caramel from heat, stir in salt and vanilla.
Pour caramel onto baking sheet and let stand uncovered at room temperature for at least 8 hours.
Lift up parchment paper and transfer caramel to a large cutting board.
Cut into 1-inch pieces.
Wrap each piece in parchment paper and tie with some festive twine.
For the holidays, you can place a few wrapped pieces at each guest’s place setting, fill a jar with wrapped pieces and give as a hostess gift or just enjoy them yourself. If you’d like more fun and fashionable ways to wrap homemade gifts, Just Ask!
Happy Caramelling!
