These Homemade Caramels are perfectly soft and chewy. They are so simpler to make than you might think and to are great for gifts for friends and neighbors or just for your family to enjoy!
On the ninth Day of Sugar my true love gave to me . . . . homemade caramels
My mom and grandma have made homemade caramels for as long as I can remember.
If I had to choose my favorite Christmas candy, I think it would probably caramels. I don’t remember a Christmas without them. To me, Christmas and homemade caramels just go together— you know, kind of like peanut butter and jelly or a burger and fries.
I think my favorite part of Christmas day as a kid, and even as an adult, was being at my grandma’s house, and after all the presents were opened she would bring out her tins of homemade Christmas candy which always included caramels. I absolutely love them. I usually end up making multiple batches over the holidays, and now that my sweet grandma is gone, I always have to make a batch in her honor.
These caramels really are not hard to make, they just require a little bit of time. They take an hour to make, but are well worth every second of that hour you spend making them.
They are my absolute favorite! These are the best caramels, ever!
Helpful hints for perfect homemade caramels.
- USE A THICK, HEAVY PAN. If you happen to have an old pressure cooker pan, they make THE BEST candy pans ever! It’s what my mom and grandma always used. I actually would go borrow my moms when I made caramels, but now I have my own pan thanks to my mom and aunt going on a thrift store hunt for pressure cooker pans a few years ago (thanks mom and Aunt Debbie!) They are such heavy pans it’s really tough to burn candy when you use them. In fact, I don’t stand at the stove for any hour anymore stirring constantly because of my awesome pan. I can now just stir occasionally and be doing other things in the kitchen.
- CANDY THERMOMETER . Don’t worry if you don’t have a candy thermometer, I personally don’t usually use (or always trust) candy thermometers. . The best and easiest way I’ve found for success in any location, is using the ice water method. Drop a spoonful of the hot caramel into a cup of ice water. Mold the caramel around in the cold water with your fingers into a ball. You will know the caramels are ready when they feel pretty firm but pliable.
- Do not scrape the pan when you pour the caramel into the prepared dish. Just let the caramel pour out into the prepared pan and when it stops pouring out, then do what my grandma always did . . . set the pan down, scrape the sides and bottom and put that caramel in a little bowl, let it cool and nibble on it later!