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Classic Caramel Candies

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For this recipe, you will need an accurate candy thermometer. You'll also need to cut three-inch square pieces of waxed paper or cellophane in which to wrap the caramels.

  • Prep:
  • Total Time:
  • Yield: Makes approximately 120

Photography: Christopher Testani

Source: Martha Stewart Living, December 2012

Ingredients

  • Vegetable oil, for baking sheet
  • 2 cups heavy cream
  • 2 1/4 cups sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 1/4 cups light corn syrup
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon pure vanilla extract

Directions

  1. Lightly brush bottom and sides of a 9-by-13-inch rimmed baking sheet with oil. Line with parchment, leaving a 2-inch overhang on long sides; lightly brush parchment with oil.

  2. 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; cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.

  3. Immediately remove caramel from heat, and stir in salt and vanilla. Pour caramel onto baking sheet, and let stand, uncovered, at room temperature at least 8 hours and up to 1 day.

  4. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into 3/4-by-1 1/4-inch pieces; wrap each piece in waxed paper or cellophane.

Reviews Add a comment

  • tbgendronhotma
    19 DEC, 2016
    My caramels didn't get hard, even after 24 hours. Any suggestions?
    Reply
  • ALR10744814DW
    17 DEC, 2016
    Love Martha... If you have a kid with a loose tooth, this oughta do the trick. After a mere 15 minutes, I could use this to scrape ice off my windshield
    Reply
  • ALR4501486DW
    20 NOV, 2016
    I tried this recipe twice and it turned out horrible. It was hard as a rock and impossible to cut. Waste of time and ingredients. I've made other candy before without having any problems. Not sure what I could be doing wrong. I think recipe is just fatally flawed.
    Reply
  • gemmaporter111
    5 JAN, 2016
    Great recipe, thank you so much! I've tried it twice now and the second batch were even better than the first! Another cool caramel variation I recently made with lemon myrtle is by Stirring Change. Thought I'd share it as it's unusual and has really wowed my friends and family and had them begging for more! I can't post the actual link as it was blocked but just search lemon myrtle creme fraiche caramels and you'll find it.
    Reply
  • darci-weil
    13 MAY, 2015
    Also took me a lot longer for my tempature to reach 248. about 40 minutes. Caramels turned out very hard, even to hard to cut. Did some research on above sea level cooking - turns out I ended cooking my caramels 8 degrees to hot because of were I live. Dont always trust your thermometer, do the math for where you live. Will give this recipe one more try.
    Reply
  • joynahtan
    8 APR, 2015
    I obtained the warmth to just some levels beneath 248 they usually turned out completely chewy! It solely took about 10 minutes to get to that temperature. I additionally did not wait the entire eight hours - I waited about four hours and sliced and wrapped every of the caramels in wax paper they usually had been good to go! Made them for my husband's work and everybody LOVED them! Liked it! Labored awesomely.candy Boxes
    Reply
  • mmarki
    24 NOV, 2014
    is it 248 degrees celsius or fahrenheit?
    Reply
  • Fcchristian
    6 SEP, 2014
    Loved it! Worked awesomely. I did not have any problems with recipe. Very easy and yummy. Can not wait to add different ingredients for Christmas gifts. Thank you Ms. Stewart for the recipe.
    Reply
  • missmliss
    16 FEB, 2014
    This recipe is so disappointing UNLESS you want BUTTERSCOTCH HARD CANDIES. It cooked and set up well. But cutting the slab into neat little wrappable pieces was impossible. The entire batch went into the trash. Complete waste of time and ingredients. The recipe to use for chewy-gooey caramels is Martha's "Golden Caramels" Dec/Jan 1995-1996 recipe with double the heavy cream, more corn syrup, more butter, & the addition of condensed milk. Con: you must stir continuously for as long as 60 min.
    Reply
  • AHGrphDesign
    21 DEC, 2013
    It Worked! Yah me!! :)
    Reply