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Classic Caramel Candies

Recipe photo courtesy of Christopher Testani

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.

Source: Martha Stewart Living, December 2012
Total Time Prep Yield



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How would you rate this recipe?
  • tbgendronhotma
    19 DEC, 2016
    My caramels didn't get hard, even after 24 hours. Any suggestions?
    • schadewaldamber
      7 JUL, 2018
      You did not add enough. Sugar. Sugar firms up the butter. Which is naturally soft at room temps
    • penwize
      20 DEC, 2016
      If your caremels don't get hard, it could be: you did not reach appropriate temperature when cooking, you made them on a day when the weather was to humid, or you added to much cream.
  • 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
    • schadewaldamber
      7 JUL, 2018
      I put my caramel in fridge for a quick cool down.
  • 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
    • mizzkitty227
      28 AUG, 2017
      Your comment is the same as -jenna- frm Jun 26, 2015!! Are you the same person, if so why post the same comment in April??
  • 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.
    • msbelladonname
      22 DEC, 2016
      This is my Go-To recipe every year. If you are having issues with this recipe here are a couple things to know: Caramels. unlike other types of candies, are EXTREMELY precise in terms of temperature and ingredients. Unlike hard candies, Chocolates, or Divinity, there is zero wiggle room. Check your thermometer. I replace mine every year. Measurements and ingredients must be exact. No substitutions. Weather plays a factor, less humidity is better. Let set overnight before cutting, much easier.
  • 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.
  • 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.
  • mmarki
    24 NOV, 2014
    is it 248 degrees celsius or fahrenheit?
  • 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.
  • 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.
  • AHGrphDesign
    21 DEC, 2013
    It Worked! Yah me!! :)

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