Need Homemade Caramel Advice

[jdb in AZ]

I have a recipe for homemade caramels that everyone raves about but after the fresh candy sets up in a buttered pan and I wrap the individual pieces, the pieces stick to the wrappers. any advice?

 

[DLgal]

I have a recipe for homemade caramels that everyone raves about but after the fresh candy sets up in a buttered pan and I wrap the individual pieces, the pieces stick to the wrappers. any advice?

What are you using for wrappers?

Parchment paper is the best option. You can buy precut squares of it on Amazon.

 

[Jml813]

Agree with the pre-cut parchment paper. The other thing you can do is spray nonstick cooking spray on the wrapper prior to putting the caramels in.

 

[DLgal]

Agree with the pre-cut parchment paper. The other thing you can do is spray nonstick cooking spray on the wrapper prior to putting the caramels in.

That makes them greasy though.

 

[Jml813]

It can if you use too much.

 

[AgentMama]

Are you going to share the recipe?!

 

[jdb in AZ]

Are you going to share the recipe?!

CARAMELS

2 c light Karo (16-oz bottle)
1 can sweetened condensed milk
1 can evaporated milk
1 c heavy cream
1 c butter (2 sticks)
4 c sugar

2 tsp vanilla
2 c pecans or cashews (optional)

Butter 9x13" pan (or jelly roll pan). In 6-qt pan combine first six ingredients. Bring to boil. Cook to soft ball stage (240F) Remove from heat. Stir in vanilla and nuts. Pour without scraping into prepared pan. Let stand at room temperature overnight. Cut into 1" squares. Wrap in waxed paper or cellophane or parchment paper or dip in chocolate.

 

[NotUrsula]

CARAMELS

2 c light Karo (16-oz bottle)
1 can sweetened condensed milk
1 can evaporated milk
1 c heavy cream
1 c butter (2 sticks)
4 c sugar

2 tsp vanilla
2 c pecans or cashews (optional)

Butter 9x13" pan (or jelly roll pan). In 6-qt pan combine first six ingredients. Bring to boil. Cook to soft ball stage (240F) Remove from heat. Stir in vanilla and nuts. Pour without scraping into prepared pan. Let stand at room temperature overnight. Cut into 1" squares. Wrap in waxed paper or cellophane or parchment paper or dip in chocolate.

Try taking your temp up to 250F, which is "firm ball" stage. Soft ball usually isn't quite enough for caramel that is being formed into candies. (That's more for things like dipped pretzel rods that are going to get an add'l layer.)

What tends to un-stick caramels from a parchment wrapper is the butter in them; after a couple of days the butter soaks into the wrapper and makes for a slightly less sticky connection.

 

[design_mom]

Agree... Cook it a little longer to make the candy a bit firmer. (But not too long or you'll end up with something akin to Werther's hard candies. BTDT.)

 

[jdb in AZ]

Last time I cooked it a couple of degrees firmer (by mistake) it made my teeth stick together.