Prep Time: 12 mins | Cook Time: 15 mins | Total Time: 27 mins | Servings: 72
With five simple ingredients, you can whip up these chewy, soft, and melt-in-your-mouth Amish Caramels. A perfect simple gift to give to friends, colleagues, and loved ones. Not fussy, easy, and quick yummy treat with the goodness of caramel in every bite. For some that haven’t had the chance to try this, I urge you do so because this is the most foolproof caramel recipe. This Amish Caramel is worthy to add to your Christmas list.
Ingredients
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1 cup granulated sugar
¾ cup of corn syrup
½ cup unsalted butter
1 cup heavy cream
½ teaspoon vanilla extract
How to make Amish Caramels
Step 1: Prepare an 8 x 8-inch baking pan by greasing it.
Step 2: Add the sugar, corn syrup, butter, and 1/4 cup of cream in a medium saucepan. Bring to a boil over medium-high heat while continuously stirring.
Step 2: Add the rest of the cream and continue to stir.
Step 3: Put the candy thermometer in the pan and while stirring continuously, allow the mixture to come to a softball stage. The thermometer will read 240 degrees F, the syrup will be transparent, and it’ll be boiling rapidly.
Step 4: The the thermometer hits 240 degrees F, take the caramel out of the heat.
Step 5: Immediately stir in the vanilla.
Step 6: Transfer the mixture in the prepared baking pan.
Step 7: Using a toothpick, pop any air bubbles that rise while the caramel is still warm. Then, let it cool overnight.
Step 8: Loosen the caramel block from the pan with a thin knife or small offset spatula. Place the block on a cutting board to cut the caramel into your desired size and shape. If desired, wrap individually in wax paper.
Ingredients
- 1 cup granulated sugar
- ¾ cup of corn syrup
- ½ cup unsalted butter
- 1 cup heavy cream
- ½ teaspoon vanilla extract
Instructions
Step 1: Prepare an 8 x 8-inch baking pan by greasing it.
Step 2: Add the sugar, corn syrup, butter, and 1/4 cup of cream in a medium saucepan. Bring to a boil over medium-high heat while continuously stirring.
Step 2: Add the rest of the cream and continue to stir.
Step 3: Put the candy thermometer in the pan and while stirring continuously, allow the mixture to come to a softball stage. The thermometer will read 240 degrees F, the syrup will be transparent, and it'll be boiling rapidly.
Step 4: The the thermometer hits 240 degrees F, take the caramel out of the heat.
Step 5: Immediately stir in the vanilla.
Step 6: Transfer the mixture in the prepared baking pan.
Step 7: Using a toothpick, pop any air bubbles that rise while the caramel is still warm. Then, let it cool overnight.
Step 8: Loosen the caramel block from the pan with a thin knife or small offset spatula. Place the block on a cutting board to cut the caramel into your desired size and shape. If desired, wrap individually in wax paper.
