Tuesday, November 26, 2013

Homemade Werther's Caramels

I am usually up for the challenge of making something new, so when my big brother requested that I make homemade Werther's, I decided to give it a shot. 

I've had other homemade caramels before--the soft, chewy kind. I honestly wasn't fond of the flavor of those, so I was a little nervous about making some myself. Then I found a recipe that said they tasted like the hard Werther's candies, so I was off to the store to get some cream! (The only thing it required that I don't usually have in my cupboards.)

These things were definitely a hit! They are very hard--at first, then they soften in your mouth. The taste is perfect. They taste just like Werther's. (And now, typing about them, I'm going to have to go get one; please excuse me....) 

I knew I wasn't going to see my big brother for awhile, so I had originally planned on just making another batch closer to when I was going to see him.... but then I decided to surprise him and mail out a care package! He was pretty happy too; but I'm not sure if he was more excited about the caramels or the picture his nephew colored for him!

My only complaint is how hard they are to cut. I let them cool too long, not realizing they would get as hard as they did, and couldn't cut them easily. (It turned into a long, painful process.) When making these, I would recommend scoring them early on in the hardening process, or cutting early. (Similar to what many people do with hard candy.) 

Aside from that, I won't change anything for next time. I think I will try one of the soft caramel chew recipes in the future, but these are most definitely on my make-again list!

Remember, comments are love!


  • 3 cups of granulated sugar
  • 1 cup light corn syrup
  • 1 cup cream
  • 1 cup butter
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  1. In a 3 quart (or larger) pan, (Note: I used a 3 quart saucepan, and was afraid it was going to boil over. It never did, but it had me nervous the whole time) melt butter over low heat. 
  2. Once melted, add sugar, corn syrup, cream, and salt. Insert candy thermometer (making sure not to touch the bottom of the pan), and bring to a boil over medium-high heat, stirring frequently. 
  3. (While boiling, grease a medium cookie sheet covered in aluminum foil.)
  4. Once it comes to a full boil, swirl the pot slightly but do not stir. Boil to hard ball stage, 250° - 266°. Remove from heat, then add in vanilla.
  5. Pour immediately into greased cookie sheet. Allow to cool slightly, then score with oiled knife or pizza cutter. Wrap in wax paper (if desired), store at room temperature.
1 hour

Source (for original): Instructables

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