How can I make caramel at home?

Question

I botched horribly when I thought I knew the recipe, and also ended up melting a spoon. Help, please?!?!?

Answer 1

Chewy Caramel

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INGREDIENTS:
1 cup butter or margarine
1 pound light brown sugar
1 (14 ounce) can sweetened condensed milk
1 cup light corn syrup
1 pinch salt
1 1/2 teaspoons vanilla extract

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DIRECTIONS:
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature.
Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.

Answer 2

In a microwave with no mess!

1/2 c. butter
1 (4 oz.) c. chopped walnuts or pecans
1/2 c. light corn syrup
1/2 can sweetened condensed milk, about 3/4 c.
1 c. packed light or dark brown sugar
1/2 tsp. vanilla

Generously butter bottom of an 8 inch square micro-safe baking pan. Add nut. Shake pan to settle nuts into an even layer. Put remaining butter and corn syrup in a 2 quart micro-safe bowl (or other deep sided micro-safe container).

Microwave at HIGH power for 2 minutes or until butter melts. Add condensed milk, brown sugar, and vanilla. Stir to smoothly blend.

Microwave at MEDIUM power for 8-10 minutes, stirring well every minute or so, until mixture has a thick, caramel consistency. Pour mixture over nuts in pan. Tilt pan so caramel flows over nuts in an even layer. Let cool at least 2 hours before cutting into squares.
Makes about 5 dozen.

Answer 3

Umm... I'm not sure. I do know how 2 make a carmel fondue that might work. It's out of: "The Everything Fondue Cookbook."
I know its a lot of ingredences to put in a fondue, but it tastes wonderful!

Carmel Fondue:
40 carmels
1/4 cup of whipping cream
1/2 tsp. vinilla extract
1/2 tsp. ground cinnamon
8 medium bananas

1. unwrap the carmels. Mix the carmels and whipping cream in a small saucepan and melt on low heat, stirring constanly. When the carmel is melted, stir in the vinillla and ground cinnamon.
2. Peel the bananas and cut them into 1/2 lenthwise. Pour the sauce you made with the carmel over the bananas.
3. or let it harden into a delicious carmel candy.

Answer 4

1/2 stick butter
1 c. canned evaporated milk
2 c. sugar
16 lg. marshmallows
1/4 c. sugar, caramelized
1 tsp. vanilla
1 1/2 c. broken pecan pieces

Melt butter around sides and bottom of heavy saucepan. Add milk and sugar. Stir with wooden spoon toward center of pan. Add marshmallows. Place 1/4 cup sugar in small pan to caramelize. Turn pan frequently to prevent burning. Pour melted sugar into larger pan, stirring constantly. Lower heat, cook until candy thermometer reaches 238 degrees, stirring often; set aside to cool, 110 degrees. Add vanilla and pecans. Stir until candy will hold shape. Drop by teaspoon. Makes approximately 30 pieces.

Answer 5

HOMEMADE CARAMELS

1 c. butter
1 (16 oz.) pkg. brown sugar
Dash salt
1 c. light corn syrup
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla

Generously butter 9 x 9 x 2-inch pan. In heavy 3-quart pan, melt butter. Add sugar and dash of salt. Stir thoroughly. Stir in corn syrup. Gradually add sweetened condensed milk, stirring constantly. Cook over medium heat, stirring occasionally, to 245 degrees (firm ball). Mixture should boil gently over entire surface for 15 to 20 minutes. Remove from heat and stir in vanilla. Cool completely. Cut with wet, sharp knife. Wrap in wax paper.

CHOCOLATE CARAMELS:

Add 2 ounces cut-up unsweetened chocolate with the milk.

Answer 6

Dear foodlover. You need to use a candy thermometer and have a lot of patience. Use a very heavy pot and a metal spoon (I guess you figured that out) and have a lot of patience. Once it starts to boil, turn the heat way down so the mixture barely bubbles until it gets to the right stage/temperature. My daughter-in-law's grandma cooks hers all day on low heat. I don't know if this helped or not. You definitely need to get yourself a very heavy pot/pan/kettle.

Answer 7

just try melting little carmel squares

Answer 8

http://www.candymaking.net/Caramels.html

best recipe and instructions.

Always use a candy thermometer