There’s something magical about the taste of homemade caramel, especially when it’s an Amish recipe passed down through generations. This Melt-In-Your-Mouth Amish Caramel transports you to a simpler time with its rich, buttery flavor and smooth texture. Perfect for drizzling over desserts or savoring on its own, this caramel is an irresistible treat that’s sure to become a family favorite.
Steps
- Prepare an 8×8-inch baking pan by greasing it thoroughly. In a medium saucepan over medium-high heat, combine sugar, corn syrup, butter, and ¼ cup of cream, stirring continuously until the mixture boils.
- Gradually add the remaining cream while keeping the mixture stirred. Insert a candy thermometer and continue stirring until the mixture reaches the soft ball stage at 240°F, when it becomes transparent and boils rapidly.
- Once the mixture reaches 240°F, remove it from the heat and mix in the vanilla extract. Pour the caramel into the prepared pan.
- While the caramel is still warm, use a toothpick to pop any visible air bubbles. Allow the caramel to cool completely overnight.
- Once cooled, use a thin knife or offset spatula to loosen the caramel block from the pan. Transfer the block to a cutting board and cut it into the desired sizes and shapes, wrapping each piece in wax paper if desired.
Ingredients
- 1 cup granulated sugar
- ¾ cup corn syrup
- ½ cup unsalted butter
- 1 cup heavy cream
- ½ teaspoon vanilla extract
FAQ
- What is the key to achieving the perfect soft caramel?
- To get the ideal soft caramel, you need to reach the “soft ball” stage, which occurs at 240? Fahrenheit. This means that if you drop a small amount of the candy into cold water, it will form a soft, flexible ball.
- Can I make caramel without a candy thermometer?
- Yes, you can use the cold water test. Drop a small bit of the candy into cold water, and if it forms a soft ball, it has reached the right stage for caramel.
- What should I do if my caramels are too soft or too firm?
- If your caramels are too soft, they may not have reached the soft ball stage. If they are too firm, they might have been cooked to the firm-ball stage, which is between 245?-250? Fahrenheit.
- How should I store Amish caramel to keep it from melting?
- Store the caramels in a cool place to prevent them from getting gooey. Individually wrapping them in wax paper can also help keep them from sticking together.
- Can I add variations to this caramel recipe?
- Absolutely! You can dip the caramels in dark chocolate and sprinkle them with sea salt for an extra special treat.
Tips
- Ensure precise temperature control by using a candy thermometer to reach the “soft ball” stage at 240°F for perfectly soft caramels. If you don’t have a thermometer, use the cold water test to check readiness.
- Individually wrap the caramels in wax paper to prevent them from sticking together and to keep your fingers from getting sticky.
- Store the caramels in a cool place to avoid them becoming too gooey and melting in warmer conditions.
- For an added touch, try dipping the caramels in dark chocolate and sprinkling sea salt on top for a delightful flavor variation.
