I used to work for a mental institution, I came to understand You either have patience or you become one. I look forward to making this for the Christmas holiday. Thanks
I made this a week ago and I’m blown away by the flavor. It was my first time making candy and it went well for the most part. A couple small mistakes but nothing that ruined the batch. My friends and family were in awe with the flavor and texture. I want to thank you for sharing and teaching such an amazing recipe. You have so many more I want to try.
My son used this recipe to make caramel and gave to families and friends. Everybody loved it! And he is going to make more for the holidays. Thank you for sharing!
Another WINNER! This is my go to channel when I need a recipe. As a professional cake decorator for over 35 years I've made many desserts over the years. My only regret was not having this channel for guidance throughout those years. This sure would have lessened a lot of errors and headaches a long the way. And last, damn this caramel taste great and she was not kidding, it takes an hour.
Thank you for being so detailed on how long the process takes and the stall time! I made caramel the other day and the recipe I followed wasn’t so detailed about actual timing ⏱️ I ended up saving it but it was a bit sandy 😅
OK I made this last night with my husband stirring constantly while I prepared other desserts. He said it was 243 degrees so we poured it into the pan. Today when I lifted it out, it's super soft like a jam but super delicious so I'm saving it and we can smear it on pancakes and French toast! I should've watched this video first but I'm definitely making this again!!!!
@SugarSpunRun made them again last night and they turned out soooooo perfect! Soft and chewy with a delicious buttery flavor and they don't stick to your teeth or feel like you have to chew for a while like gum, lol. Also, they twisted up perfectly in wax paper squares! Absolutely 💯 will make this recipe from now on!!!! 🎉
Well Sam I will be doing this one as well. Doing Chocolate cordials and figure this for those that can't have chocolate will like this instead. Thanks again!
@@SugarSpunRun I'm sure my family will. Hope you and your family have a very Merry Christmas & that we all have a wondrous, joy filled new year; Thanks again.
Wow Sam, you spent two hours stirring just to show us how to make this awesome looking candy, that's dedication. Honestly, I don't know if I've the patience for this one. Besides I still have your snickerdoodles AND chocolate chip cookies to eat 😋🤣🤷😁
Great recipe🤗😋 I clicked on the link for the candy thermometer and it shows the scoopers instead. If you have a chance, could you leave the link to your candy thermometer? I made your cracker candy recipe recently and everyone in my house loved it. Your recipes are always a huge hit. I have been making your white sandwich bread every week and my family can't get enough of it. Thank you so much for the amazing recipes 👍👍👍
I'm so sorry! I have fixed the link so it should take you to the candy thermometer now. I'm so glad you've been enjoying everything and I hope you love these caramels just as much! :)
These r delicious do u have a chocolate caramel recipe? Can u just add chocolate to this caramel to make chocolate Caramel? Thanks 🙏🏼 love all your tips
Those look so good! I was wondering if humidity would have an effect on the caramels setting. I have problems with divinity because of it. I'd hate to go through all of that stirring just to end up with caramel dip.😟
Thank you for this recipe was a life saver. If I want it hard I can just take it to hard crack stage right? Also if I want it as a sauce what temp should I stop at
Taking it to hard crack stage should work, but be careful, it's going to get really hard! I do have a caramel sauce you can check out. :) ruclips.net/video/tRnoK0nhCgk/видео.html
@@SugarSpunRun thank you very much for your response. I just did process worked out except for the fact that it’s harder than expected so probably won’t take it up to 240F next time other than that tastes 😊 great
Love your energy and recipes. Is there a way to make caramel without the corn syrup? I think corn syrup is nasty, it should never even be sold on the market.
I have a question. Do you have a recipe for homemade 3 musketeers? I’m trying to find one that really works, that isn’t brick hard or too runny. Thanks love your recipes and videos always! 🙏🏼❤️🙏🏼
I wait 20 minutes after pouring the caramel into the pan and then sprinkle salt over top. The surface is warm enough to hold the salt but generally the caramel is cooled enough to not melt it.
I know what u mean. Carrageenan has been shown to cause health issues in some people and seems to be added to everything nowadays. You could try looking in the international food section for it since Carrageenan isn't used in many foreign countries. I've managed to find it without Carrageenan.
I have a bit of a dilemma. Made these last night. Cooked to 242F. Barely got it poured out of the pot into the tray before it was beginning to scorch on the bottom from not stirring for a few seconds. Today went to cut into pieces and they're definitely not as soft as yours. A bit on the harder side. I'm guessing they've cooked a tad too long? Although I did use my candy thermometer. Now I'm wondering if there's a way to soften them a bit. Maybe melt some, add a touch of cream and let set again?? I made these to use in other recipes calling for Kraft caramels like carmelitas but I don't want hard caramels. Please advise what u would do.
Unfortunately I don't think there's a way to soften them. :( I would probably use a little bit lower temperature if it started to burn that quickly. :(
I'm mad at myself. I followed the recipe to the T. I don't have a candy thermometer, so I kept stirring for almost 1 hour. The caramel was getting dark and too hard to stir. I kept the temp at med-low because I have an electric stove. (I don't like it) It's as hard as a rock. I'll figure something out.
@@SugarSpunRun Okay, I checked and the adjustment is quite a bit! 2 degrees for every 1000 ft! No wonder mine was ROCK HARD! :(. wished Id had checked this out first. DANG!
Can you provide a link to the knife you use to cut the caramels? I make my mother's caramels every Christmas, but I would like to try your recipe. My mother's recipe is very similar to yours (she didn't use evaporated milk, however, only heavy cream). She also used a Wear-Ever aluminum pot for making her caramels. A few years ago I bought a 4-qt non-stick pot, and find it is so much easier when stirring and when pouring out the caramel mixture when it is done because the mixture just slides out. It is also much lighter than the stainless pan I had used previously. Plus, it has silicone handles, which also make it much easier and safer to handle when pouring the caramel mixture into the prepared pan! I also use a long silicone spatula. Since I give the caramels as gifts (my mother is no longer able to cook), I wrap them in 4x4" foil candy wrappers (my mother just cut up wax paper), which come in beautiful colors for Christmas, or clear cellophane wrappers.
Man I just tried this, and I was so excited for days waiting to try it, but mine didn’t even get to 300F and it’s hard as rock, and not super flavorful. I’m so so sad and disappointed. I don’t know what I did wrong.
You can, but candy can be tricky and it's definitely going to require more patience. I generally don't double candy in case something goes wrong, then I haven't wasted a whole lot of ingredients and time.
I used to work for a mental institution, I came to understand You either have patience or you become one. I look forward to making this for the Christmas holiday. Thanks
I hope you love it! :)
That was literally the quote I needed to read, today.
Thank you..!
I made this a week ago and I’m blown away by the flavor. It was my first time making candy and it went well for the most part. A couple small mistakes but nothing that ruined the batch. My friends and family were in awe with the flavor and texture. I want to thank you for sharing and teaching such an amazing recipe. You have so many more I want to try.
You're welcome! I'm so glad it was such a hit! :)
@@SugarSpunRun I made another batch of carmels but this time I used brown butter.
That ingredient is the chefs kiss.
Good for you. I’ve made caramel just a few times. I always get nervous that I will ruin it. The first time is the hardest. ❤❤❤
This recipe is 11/10. I made this to make homemade samoa cookies, and i cant stop snacking on it! Perfect taste and texture. Thanks!
My son used this recipe to make caramel and gave to families and friends. Everybody loved it! And he is going to make more for the holidays. Thank you for sharing!
You’re welcome! I’m so glad everyone enjoyed them! 😊
Another WINNER! This is my go to channel when I need a recipe. As a professional cake decorator for over 35 years I've made many desserts over the years. My only regret was not having this channel for guidance throughout those years. This sure would have lessened a lot of errors and headaches a long the way. And last, damn this caramel taste great and she was not kidding, it takes an hour.
I'm so glad you enjoyed them so much! :)
Ty ! I always trust your recipes as I've made a lot of them. They're always perfect. You're my "go to" for recipes. :)
Thank you so much! That really means a lot to me. I’m so glad you have enjoyed everything so much. 😊
Thank you for being so detailed on how long the process takes and the stall time! I made caramel the other day and the recipe I followed wasn’t so detailed about actual timing ⏱️ I ended up saving it but it was a bit sandy 😅
You’re welcome! I hope this turns out better. 😊
@@SugarSpunRun It definitely did! Your recipe turned out delicious!
OK I made this last night with my husband stirring constantly while I prepared other desserts. He said it was 243 degrees so we poured it into the pan. Today when I lifted it out, it's super soft like a jam but super delicious so I'm saving it and we can smear it on pancakes and French toast!
I should've watched this video first but I'm definitely making this again!!!!
I'm glad you were still able to enjoy it! Hopefully it goes better next time. :)
@SugarSpunRun made them again last night and they turned out soooooo perfect! Soft and chewy with a delicious buttery flavor and they don't stick to your teeth or feel like you have to chew for a while like gum, lol. Also, they twisted up perfectly in wax paper squares! Absolutely 💯 will make this recipe from now on!!!! 🎉
Just made some last night..Wow what a perfect recipe. Thank-you
You're welcome! I'm glad you enjoyed them! :)
Looking delicious and very easy to make
Thank you Sam very good thank you bless to you nd family
Great I'm going to make this for the holiday season.
Thank you! I hope you love it! :)
Good morning a must try looks delicious 😋 love Caramel
I hope you love them! :)
Well Sam I will be doing this one as well. Doing Chocolate cordials and figure this for those that can't have chocolate will like this instead. Thanks again!
I hope you love it! :)
@@SugarSpunRun I'm sure my family will. Hope you and your family have a very Merry Christmas & that we all have a wondrous, joy filled new year; Thanks again.
Sprinkle the salt into a funnel that is aimed at the center of the confection..it'll all land perfectly for you. Hardly any waste too.
That's a great idea! I'll have to try it sometime! :)
I love this and I love caramel.
This was great just made this and will definitely make it again
Looks really good! And without all the processed chemical ingredients and allergens like the store bought stuff. Great job! 😊
Hope you enjoy it 😊
Soft home made candy says soft
❤ thanks
I am about to try to make your recipe today... 😊 I can't wait..
I hope you love it! :)
Love this! ❤❤❤ thank you!
I would love some of those!!!!!!!
They are so good!
So yummy thank you!
Hope you enjoy! :)
Hey chef. Your brown butter chocolate chip cookies were a hit. Thank you. Will definitely make these for my fam. TFS
Thank you so much! I’m glad you enjoyed them! 😊
@@SugarSpunRun Hi chef. Did I overcook, if the caramel seized? It didn't have a pull to it. Just checking. TFS
Caramel with salt? You're speaking my language! Thanks for sharing!
Is there a better combo?
Wow Sam, you spent two hours stirring just to show us how to make this awesome looking candy, that's dedication.
Honestly, I don't know if I've the patience for this one. Besides I still have your snickerdoodles AND chocolate chip cookies to eat 😋🤣🤷😁
🤣 Sounds like to you need to get eating! ;) It is a good bit of effort to make these caramels, but they are oooooo soooo good!
Great recipe🤗😋
I clicked on the link for the candy thermometer and it shows the scoopers instead. If you have a chance, could you leave the link to your candy thermometer?
I made your cracker candy recipe recently and everyone in my house loved it.
Your recipes are always a huge hit.
I have been making your white sandwich bread every week and my family can't get enough of it.
Thank you so much for the amazing recipes 👍👍👍
I'm so sorry! I have fixed the link so it should take you to the candy thermometer now. I'm so glad you've been enjoying everything and I hope you love these caramels just as much! :)
Cant wait to try these
Enjoy! :)
I like Carmel the old fashioned way. Because it's so good eating it out the store.
😂
🤣
Caramel!!! You’re speaking my language 🤤
Ilove that
Candy
Excellent!!!
Thank you! :)
I made this recipe today, OMG, very good. I wonder if I can use this same recipe for my caramel cake, just not cook it as long.
I’m not sure how that would go, but I do have a caramel cake with a much easier caramel frosting. 😊 m.ruclips.net/video/8iUdMcS_Ruo/видео.html
Hi Sam I m from 🇮🇳 India. Love watching your recipes. But now gonna definitely try out ur cakes n this caramel toffee
I hope you love them ❤️
@@SugarSpunRun DEFINITELY DEAR. PLUS going to try the reverse cakes too. I jus bake for my family asa hobby. GOD BLESS YOU. 😍😍
These r delicious do u have a chocolate caramel recipe? Can u just add chocolate to this caramel to make chocolate
Caramel? Thanks 🙏🏼 love all your tips
Very nice recipie Sam! They looks amazing! Sam were you get you pan we you make in these video the dessert? Have a nice day and good week! 👍👏🎄☃️❄️
I actually have a link to the pot I use in the description. You can get it from Amazon. :)
@@SugarSpunRun Thanks Sam! 🙂🙂🙂
Can I use maple syrup instead of the corn syrup?
Unfortunately I would be worried they wouldn't turn out quite right. :)
Those look so good! I was wondering if humidity would have an effect on the caramels setting. I have problems with divinity because of it. I'd hate to go through all of that stirring just to end up with caramel dip.😟
Humidity can cause issues here. :(
How can I store this for Christmas
Thank you for this recipe was a life saver. If I want it hard I can just take it to hard crack stage right? Also if I want it as a sauce what temp should I stop at
Taking it to hard crack stage should work, but be careful, it's going to get really hard! I do have a caramel sauce you can check out. :) ruclips.net/video/tRnoK0nhCgk/видео.html
@@SugarSpunRun thank you very much for your response. I just did process worked out except for the fact that it’s harder than expected so probably won’t take it up to 240F next time other than that tastes 😊 great
Was my first time making these, unfortunately it turned out rock hard 😂
Oh no! I'm so sorry to hear this! It sounds like it may have just been cooked a little too long. :(
Love your energy and recipes. Is there a way to make caramel without the corn syrup? I think corn syrup is nasty, it should never even be sold on the market.
Remember to adjust the temperature for high altitude.
Can I use fat free evaporated milk?
I have a question. Do you have a recipe for homemade 3 musketeers? I’m trying to find one that really works, that isn’t brick hard or too runny. Thanks love your recipes and videos always! 🙏🏼❤️🙏🏼
Unfortunately I don’t have a recipe for a homemade 3 musketeers. 😔
Can you make this with out corn syrup?
Unfortunately I wouldn’t recommend it here. 😔
Hi Sam can I dip my apples in here now to make taffy apples? Thank you very much
Hi Janie I honestly am not completely sure how well it would work, I haven't tried it with this recipe but I'm skeptical it would firm up properly.
Couldn't you put the salt on when it's still warm to allow it to set in a bit?
You won't want to do it while it's too warm that it'll melt the salt. I've never really had issues with it not sticking. :)
I wait 20 minutes after pouring the caramel into the pan and then sprinkle salt over top. The surface is warm enough to hold the salt but generally the caramel is cooled enough to not melt it.
😋
Can I use molasses instead of corn syrup
Is there a substitute for evaporated milk? I cannot eat carrageenan.
Unfortunately I do not know of a good substitute. :(
I know what u mean. Carrageenan has been shown to cause health issues in some people and seems to be added to everything nowadays. You could try looking in the international food section for it since Carrageenan isn't used in many foreign countries. I've managed to find it without Carrageenan.
@@ummahmedca thanks
Haha-- once you said you had to stir for about an hour--I decided to go to See's.
I have a bit of a dilemma. Made these last night. Cooked to 242F.
Barely got it poured out of the pot into the tray before it was beginning to scorch on the bottom from not stirring for a few seconds. Today went to cut into pieces and they're definitely not as soft as yours. A bit on the harder side. I'm guessing they've cooked a tad too long? Although I did use my candy thermometer.
Now I'm wondering if there's a way to soften them a bit. Maybe melt some, add a touch of cream and let set again?? I made these to use in other recipes calling for Kraft caramels like carmelitas but I don't want hard caramels. Please advise what u would do.
Unfortunately I don't think there's a way to soften them. :( I would probably use a little bit lower temperature if it started to burn that quickly. :(
I'm mad at myself. I followed the recipe to the T. I don't have a candy thermometer, so I kept stirring for almost 1 hour. The caramel was getting dark and too hard to stir. I kept the temp at med-low because I have an electric stove. (I don't like it) It's as hard as a rock. I'll figure something out.
Ugh that’s frustrating… I’m sorry. 😞
243 Degrees.....is that the same for High Alt?
I believe it has to be adjusted, but I am not familiar with high altitude baking to advise on exactly how to do it.
@@SugarSpunRun Okay, I checked and the adjustment is quite a bit! 2 degrees for every 1000 ft! No wonder mine was ROCK HARD! :(. wished Id had checked this out first. DANG!
Do you make tootsie rolls as well? I bet you do because you are amazing young lady💖💋
Thank you! I actually don’t have a tootsie roll recipe. I’m sorry. 😔
Oops your link is for an ice cream scoop not a candy thermometer
Click on the recipe link, and you’ll find it there
Sorry about that! It should be fixed. :)
243 degrees-is that at sea level?
Yes. I believe you have to adjust the temperature for high altitude. I'm not sure exactly how it's done.
Can you provide a link to the knife you use to cut the caramels?
I make my mother's caramels every Christmas, but I would like to try your recipe. My mother's recipe is very similar to yours (she didn't use evaporated milk, however, only heavy cream). She also used a Wear-Ever aluminum pot for making her caramels. A few years ago I bought a 4-qt non-stick pot, and find it is so much easier when stirring and when pouring out the caramel mixture when it is done because the mixture just slides out. It is also much lighter than the stainless pan I had used previously. Plus, it has silicone handles, which also make it much easier and safer to handle when pouring the caramel mixture into the prepared pan! I also use a long silicone spatula.
Since I give the caramels as gifts (my mother is no longer able to cook), I wrap them in 4x4" foil candy wrappers (my mother just cut up wax paper), which come in beautiful colors for Christmas, or clear cellophane wrappers.
I have added a link for the knives. :) I hope you love these as much as you love your mom's. :)
@@SugarSpunRun Thank you!
"If you see any brown bits immediately turn the heat down"
Lady, the whole caramel is brown.
You didn't watch the video did you.....
Man I just tried this, and I was so excited for days waiting to try it, but mine didn’t even get to 300F and it’s hard as rock, and not super flavorful. I’m so so sad and disappointed. I don’t know what I did wrong.
Do you have a recipe of a toffee like sweet treat that many call Brickle or Christmas Crack made w a saltiness?
I do!! ruclips.net/video/npZ5x4p44M0/видео.html
@@SugarSpunRun thank you
Can you double this recipe?
You can, but candy can be tricky and it's definitely going to require more patience. I generally don't double candy in case something goes wrong, then I haven't wasted a whole lot of ingredients and time.
2:34 An hour!?! Ok, I'm out. ☕😐