Chew on this: It’s never been easier to make this irresistibly sweet and salty confection.
By Christie Morrison | October 7, 2011
<< Back to Article: How to Make Salted Caramels [VIDEO]
Just made this! I didn’t have a square dish but I have a feeling they will still turn out great.
I CANNOT get these to harden enough to cut and wrap. The caramel that gets left behind in my saucepan does, though. It also sticks to the wax paper no matter how well I grease it or don’t. I’ve tried three times! Please help!
I always looking for something new to make. I love carmel but i’m a little nervous to make then :-/ Haven’t had the greatest luck using a candy thermometer. If it turns out – i will make it annually and add to my annual Christmas treats.So far i have my tried and true – Jam Thumbprints, Cranberry orange bread and hoping for the best with these carmels! I just need one more treat…must be something chocolate!!
Hi jacnsac916, you sound like your kitchen will be extra sweet this season! If you’re looking for something chocolate, have you seen the brigadeiros? So cute and very easy: http://www.americastestkitchenfeed.com/do-it-yourself/2011/07/how-to-make-brigadeiros/
When I click on the recipe link it takes me to a log in page even though I am logged in. Who do I need to bug to fix that so I can see the recipe?
Hi harvest, that would be me! Will email you now to resolve your issue.
The recipe turned out great by the way. I’m making them again again today.
These are amazing! Making them for the 3rd time this season today.
@Scott It sounds like you’re taking off the caramel before it hits 248 degrees, but you can definitely put it back on the stove and re-boil it… just make sure you have a good thermometer handy!
My wife gave me a book on cooking chemistry and I found that you don’t have to wash the sides of the pan during the sugar melt as long as you are melting raw sugar AND corn syrup together. I also add 5 drops of lemon juice before I start melting the sugar which also prevents the sugar from crystalizing. I found it MUCH easier to not have to worry about washing the side of the pan and just focus on swirling the pan over the heat. Also, I purchased one of the Thermapens and it is awesome. Well worth the price, and gives you quick and accurate readings. And whoever suggested the non-stick aluminum foil was spot on! That works really well too. I’ve made multiple batches of these caramels and they are amazing!
Help! What am I doing wrong? Mine are turning out SO greasy and dripping with butter! My husband loves salted caramels and I’d like to perfect this recipe in time for Valentine’s Day. Any help is much appreciated!
HELP! Mine didn’t set AND tasted burnt… Here’s the thing: I used a non-stick pot, and I waited about 30 seconds before mixing in the cream and the temperature had risen to 400+. Consequently, when I added the cream, the temperature was still above 300, and I wasn’t sure about the second cooking. I let it cool a little and heated it back up to 248 as directed. Any thoughts on any of these things.
My theory is that the non-stick pot allowed the “burnt edges”, that would normally be stuck on the sides, to immediately reabsorb creating a slightly burnt taste. As to why it wouldn’t set, I have no idea…
Love this recipe- I used a Thermapen and they turned out perfectly the first time around, which I think is what saved me.
I’m having the same problem as jacnsac916 but when trying to get to the recipe for Homemade Chocolate-Hazelnut Spread. It tells me to log in every time, but will never show me that recipe.
Hi photobug, if you’re signed in, you should be able to access the recipe here: http://www.americastestkitchenfeed.com/recipes/homemade-chocolate-hazelnut-spread/
Has anyone else added those 5 drops of lemon. Just want to make
sure I don’t mess up the original ATK recipe.
This recipe was so easy and produced wonderful caramels. Having a thermometer was crucial as I am impatient and wouldn’t have waited the recommended times. Besides, my range may not be right on with medium-low and such. I can’t believe wrapping the candies took more time than making them. Eating them took no time at all!
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With just the right proportion of whole eggs to yolks, you get a creamy, tender custard that stands up nicely on the plate. And the caramel? It's a snap.
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