Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (2024)

FAQs

What is the best thing to wrap homemade caramels in? ›

Most caramels will need a little time at room temperature in order to cut more easily. Cut in squares and wrap in waxed paper or parchment paper. Wrapped caramels can also be frozen.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

Homemade caramel candies don't need to be stored in the fridge, as long as they're wrapped well to be kept free of moisture. You can leave the caramels out at room temperature, tucked away from heat or light, and they'll stay fresh for six to nine months.

Cut waxed paper for caramel wrappers -

In general the paper sold for home use is too light weight, the grain of the paper isn't made to withstand twisting (it tears), and the wax coating is too light to prevent the moisture from the candy from seaping into the paper and weakening it thus causing it to tear and stick.

Add acid. Acid ingredients (like vinegar or lemon juice) can help prevent re-crystallization which causes caramel to become grainy. Acid physically breaks the bonds between the glucose and fructose molecules that form sucrose and ensure that it stays apart.

Swirl, don't stir: While slow, deliberate stirring will help the sugar dissolve evenly, you want to stop stirring once it has fully melted.

For the "dry" caramel method, you simply heat the sugar in an empty pan until melted and caramelized. It's quick and direct, but the risk is that some parts of the sugar melt faster than others, and can burn before the rest had made it even to light amber.

Temperature is key when making candy. The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

* Caramel: When stored properly at room temperature and away from the heat and light, caramel candy can last six to nine months -- and even up to a year in some cases.

Homemade caramel typically lasts about 2 weeks when stored in an airtight container at room temperature. Refrigerating homemade caramel can extend its shelf life to about a month, and freezing it can further prolong its usability up to a year. However, the texture may change slightly upon thawing.

Do hard caramels go bad? ›

“Yes, candy does expire, but the good news is that most types of candy are good to eat for six to 12 months,” says registered oncology dietician, Kaitlin Mckenzie. The shelf life of a candy also depends on the type of candy and where you store it.

Adding an acid like lemon juice is another way to prevent sucrose from crystallizing. The cream and butter also act as “interfering agents” as the milk proteins in both help to prevent crystal formation. Ingredients such as vanilla, flavorings, salt, and nuts (or baking soda for caramel corn) are all added at the end.

Wrap with plastic wrap (or put on the lid if your pans are lidded) and store all day or overnight in the fridge.

Make Ahead and Storing Instructions: homemade caramels will keep well in the fridge, covered or wrapped, for several weeks. Take them out to come to room temperature for them to be soft and chewy.

After the caramels have set, use a sharp, buttered knife to cut it into squares. For gift giving, wrap each square into a piece of parchment paper, twisting the ends in opposite directions.

Start by wrapping them individually in wax paper, twisting the ends to close, then storing them on their own in an airtight container in a cool, dry area of your kitchen. This will create a waterproof seal around the candies. At room temperature, soft caramel candies will last for as long as nine months.

I began by rolling our individual caramels in cellophane (a type of plastic) wrap. Partially I used this material because it's what I was used to, it's what the chocolatier that I studied under had used. I also used it because it was cheap and I was just starting the company so every dime mattered.

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it's liquid again. You can freeze the salted caramel, too.