Dump and Stir Caramel
This basic recipe for homemade caramels is delicious and fairly easy.
Ingredients
- 1 14 oz can sweetened condensed milk
- 2 Tbs cream
- 2 cups sugar
- 1 cup butter
- 1/2 tsp salt
- 1 1/2 cup white Karo Syrup
- Coarse sea salt for top optional
Instructions
- Put everything in one heavy saucepan, except the salt used to top it.
- Put on medium heat.
- Stir CONTINUOUSLY, do not stop.
- When it starts to boil, put in a candy thermometer.
- Keep stirring and cooking until the temperature reaches 240.
- Grease a 9x13 pan, pour caramel into pan, top with the big crystal salt and let cool completely
- Cut into squares
- Wrap in wax paper
- Store in fridge
Notes
Stir with a wooden spoon.
Don't scrape the sides, this can cause sugar crystals to end up in your caramel, making it crunchy instead of smooth when done.
Once you insert your candy thermometer, don't move it around or remove it and put it back in, as this too can lead to sugar crystals.
Heat on medium, if too high, you will see brown specks, which is your candy scorching; if this happens remove immediately from heat, and turn down, then return.
When cutting and packaging, it helps to set the pan on a tray with ice cubes to keep cold, making handling much easier.
Don't scrape the sides, this can cause sugar crystals to end up in your caramel, making it crunchy instead of smooth when done.
Once you insert your candy thermometer, don't move it around or remove it and put it back in, as this too can lead to sugar crystals.
Heat on medium, if too high, you will see brown specks, which is your candy scorching; if this happens remove immediately from heat, and turn down, then return.
When cutting and packaging, it helps to set the pan on a tray with ice cubes to keep cold, making handling much easier.