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
- 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.
- 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.
- (While boiling, grease a medium cookie sheet covered in aluminum foil.)
- 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.
- 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.