How to Make Creamy Caramels

These caramels are delicious, easy to make, and are great for giving.
If you want to get into some serious candy-making, this is a good place to start.

[@shawnwild6719]

Awesome video! I just love the time you took to really help those of us who truly need it! I made these last year at Christmas and wound up hiding most of them for myself. I know, piggy piggy but I couldn't help it. So, today, we are making them again and I will share this time. Thank you very much for this wonderful video and your great sense of humor!

[@Sheen4president2012]

Your caramel turned out great by the way and was very easy to make. Thanks for the video

[@lomadove]

I made these last year for Halloween and they are the best caramel I've ever tasted. I had lost the recipe I had written down so this year it took me hours to find this video again. I will not lose this recipe again!

[@GoodJorsh]

I made these and absolutely loved them! I didn't have a candy thermometer so I used the water tests and I got it perfect! I didn't find them to be that difficult (the water tests). It's just if you try it too late is when you have a problem. Then again I've been making caramel since I was about 10 or 11 (I'm 14 now) and this was my first time trying the water tests. Than you do much for this recipe! It was truly amazing!

[@JohnKirkwoodProFoodHomemade]

I've tried many caramel recipes, and this is probably the simplest and the best, I took my temp up to 250 just to make them a bit chewier. Thanks for sharing. excellent vid, as we say in the UK, your a gent sir. Liked.

[@elizabethdavison7435]

Excellent video, one of the few people who teach well and produce a great result...Thanks for this!!!!

[@sandyleung7783]

I LOVE YOUR VIDEOS. THE MOST DESCRIPTIVE AND EASY TO UNDERSTAND!

[@ellakuechle9951]

i tried this recipe and it is so easy and delicious (my family agreed). thank you so much for sharing this recipe.

[@SaKiWhi]

thank you for this great recipe. made them today and they are the best caramells ever *yummy*

[@trixsta54]

Thank you for sharing this, I really like your method on how you made these. They look delicious and I can't wait to try it out.

[@laurap5412]

I really like this recipe. They're nice and creamy and it works seamlessly. Be careful not to get impatient like I did the first time. I turned the temperature up too high and burned the bottom. Keep it low and slow (probably around medium at the end) and it WILL eventually get to 245. I personally prefer a little less salt but practice makes perfect. This one's a great base recipe.

[@Mrsalisoncd]

I like the look of this recipe. Seems simple enough as long as you take the appropriate care when cooking with sugar. Going to get started now. Yum....

[@danrt50]

you will need to add an emulsifier. Lecithin granules mashed up in a bit of water would probably work. Lecithin is very sticky, which is a minus in lotions, but a plus here. Most health food stores have it in bulk. Guar Gum is also an emulsifier but will lend a slippery flavor -- hopefully "silky" if you don't add too much. The advantage of the guar is that it thickens so much that you will be able to get a stable sauce at a lower temperature BUT i don't know the result on multiple heatings.

[@PixieTrailSprite]

This is how caramels were made by our great grandmothers. No corn syrup! No. No. No. Your recipe is the only authentic (vintage) recipe I've found on You Tube. Great job!

[@KevinGlassman]

i didnt have heavy cream, but i used french vanilla coffee creamer, also i did a half recipe, came out pretty good! thanks for the general ideas and format.

[@sleepyfox83]

Omg!!! Awesome I just made a batch yesterday n they R SO delish. I tried your recipe & another one I saw on KZbin and man you got me looking like a candy maker. Everyone luvs them. These are gonna be great for teachers gifts for the holidays:) Thanks

[@danrt50]

you're very welcome :)

[@danrt50]

I don't see why not but they are quite soft and might spread and crack the coating If you are using molds and a piping bag to fill then cover the bottoms with chocolate that could work too

[@Godschild100610]

Awesome recipe not a lot of ingredients. Seems easy quick and not too messy at all. Your caramels looks so delicious. hope mine comes out like yours. I want to try them out for the holidays. Thanks Dan for posting this recipe! :)

[@theawesomeshow4766]

I made them and they were amazing! Thanks

[@leonrichards1267]

If you have an electric stove, try placing a cast iron skillet (or other heavy bottom skillet) directly on the burner/eye then place your sauce pan into it. It will even out the temperature and reduce hot spots when in the boiling phase. Also, Have you tried a pizza cutter to cut the candy? Will definitely try your recipe and will attempt the pizza cutter (unless you post you have tried and it didn't work).

[@etd5791]

These look great !! Do they stay somewhat soft or do they go rock hard. i prefer the more chewy ones?

[@susanhendrix8701]

Love love watching your videos.

[@robertpannekoek3017]

thanks for that, i liked the way you ate as you went, thats what our family does

[@sharonlatour6230]

I love caramels!! Thank you for sharing the video!

[@danrt50]

thanks i don't think the meat thermometer goes high enough you can get one fairly cheap at most hardware stores if they have a kitchen section or also at most department stores.

[@boblanckenburg]

after bookmarking this video months ago i finally came around to trying it: SO NOT DISSAPOINTED. they worked out great! Thanks so much.

[@drumlady7]

Ok so I just finished making these this morning for a dinner gathering we're having tonight and all I can say is wow! They were so easy and taste wonderful, I can see why I need to get them out of the house soon. Is there any way you could add flavoring at some point during the cooking, I'm thinking vanilla, rum extract, orange etc? I want to make varieties for Christmas this year.

[@drumlady7]

Thanks for the info Dan...I will try this tomorrow and let you know how it turns out :)

[@danrt50]

probably yes, but cutting them after might be an issue. these will spread if not chilled. that said, they could drip down the sides of the brownies and you'd have self-frosting cakes.

[@danrt50]

it doesn't need to be chilled, but the candy will deform and flatten out the warmer it gets, so you get big flat caramels if it's hot outside. the taste is not affected at all, and yes, they don't last that long anyways :)

[@solouroboros]

one quick way to cut these, is if you keep using the same size pan you can make a simple pre-sized wire cutter to do the entire thing in two quick swipes. I used a picture frame for my nougats, and it works very well with just some steel wire! Plus, if the wire gets too kinked or breaks, it's wire........very cheap to replace.

[@TheMalarian]

We had our family dinner last night. I was in charge of bringing dessert. BI made homemade ice cream, raspberry purée, strawberry purée and your caramel recipe. Everything turned out fantastic! My caramels did not set up as firm as I was hoping, but the flavor was perfect! My only question was what type of brown sugar do you prefer, light or dark? I used the dark. I am going to use the left over caramel and make more ice cream today. I am going to mix the caramel in with the ice cream. I think it is pliable enough to mix in! Merry Christmas!

[@danrt50]

i'm glad it turned out well. i use light brown, since i prefer the subtle flavor and it's not as sweet.

[@JillianAdamson]

Great video! I'm going to try to make these tomorrow. Quick question though... Do you think these caramels would set well if poured over a cooled tray of brownies?

[@danrt50]

they should stay soft if you wrap them as i did, but i'm not really sure because i brought all my test batches to work and they were all eaten within the same day

[@carstenzpyramid]

Just tried it - excellent. Thanks!

[@drumlady7]

Thanks for your quick response to my questions....one last question, where do you find golden brown sugar? All I ever see is dark and light, so I'm going to try light and see how it turns out.

[@Sheen4president2012]

I made 2 different caramel recipes. The one major difference between them was in whether or not they were stirred during the cooking process. The other recipe specifically mentioned to stir throughout so it didn't become too greasy. However your recipe said not to stir once it begins to boil. I wanted to add some vanilla to yours, which I wouldn't add til the very end after I turn off the heat. Do you think it will affect the caramel setting up if I stir it to incorporate the vanilla throughout?

[@latinbutterfly7]

This looks delish! I'm going to try making them tonight!

[@mischaakita]

Great video! Plan to make some for the holidays. Do these stay soft or are they more hard caramels?

[@danrt50]

thank you flavorings can be added, but should always be stirred in right at the end of the cooking, i.e. stir in well right before you're ready to pour. (if you haven't seen my Vanilla Extract video, you really should try that. it takes 2 months to be ready but i have given it as gifts and everyone says they have never tasted anything like it and it makes all your baking/candy better) Dan

[@danrt50]

a heavy-bottomed pan is crucial for any candy-making. light thin pans have too many hot spots to prevent burning. also, once you have it boiling, don't be tempted to put it on high to save a few minutes. just keep it at medium and you will get great results.

[@danrt50]

if you go to wikipedia and look up Candy, then scroll to 'Sugar Stages', you will see that the lowest temperature on the scale is 230F. Candy-making can be scary both because of the high temperatures plus you don't know what to expect, which is one of the reasons I made this video. The burner temperature is what is truly important. It is better to cook it longer at medium than risk shorter times at high. You have more control and can watch the temp move up slowly so you can remove at exact temp

[@danrt50]

metal can add an aftertaste and makes a lot of noise. get a solid wooden spoon though, not one the thickness of a chopstick that will be likely to snap off while stirring

[@lovetina2010]

Dan, I have made this candy and its wonderful. Thank you for sharing. I am wondering why there is not any butter added to this recipe for a buttery flavor which I think people like. Is this recipe a true caramel and if butter can be added when should it be done?

[@danrt50]

'caramel' is about the sugar chemistry. if you want butter, you would add it at the end in small quantities, making sure it doesn't boil over while stirring. you would have to play with the quantities and to remove at least an equal quantity of cream or else it will be greasy.

[@floridarobot]

Thanks for taking the time to make the video. Can't wait to try it. : )

[@amhesse2097]

Do you find these crystallize at all? I'm so happy to find a recipe with no corn syrup! Thanks Dan!

[@danrt50]

ur welcome. yes, they can, which is why i posted the next video "Fudgey Caramels" to show what happens. it's next chronologically on my channel.

[@danrt50]

just got home from work, foil is the right choice not sure why they turned out greasy, though they are quite soft

[@pattycakes376]

Love this! I am gonna attempt these very soon. Just subscribed. Thanks.

[@drumlady7]

Ok so I made the sauce and it turned out great. The only problem is, when storing it in the fridge (because it contains cream) and then heating it in the microwave to use on desserts, it has become grainy over time from all of the temperature changes. Do you have any suggestions about how to avoid that?

[@mountaingirl1995]

You have lucky "taste tester" friends!! I was curious...do you keep it at the same medium heat the entire time when cooking normally? I know you changed the temp. in the video to show us how it calmed the boiling, but, if you had a larger pan, would you have kept the temp constant? Thank you and I look forward to watching some of your other vids. mg

[@drumlady7]

While it is setting up, do you just leave it out at room temp. or do you suggest chilling it in the fridge? Also, how do you store it once finished and wrapped, does it need to be chilled then also? (not that I predict there will be much left to store!)

[@danrt50]

yes you can use regular salt. as for the whipping cream, it has to be the liquid 35% type, not the stuff in a can. that will not work if that's what you're asking.

[@sarahandemmalemoignan9449]

What an amazing video. I'm trying these out, but I will keep them in the house! Lol

[@Zachsophone85]

Hey man, great video!! I made this caramel last night. These are the best caramels I've ever tasted. Seriously, I'm a caramel fanatic, and I don't know if I'll spend another dime on store bought caramel. Just out of curiosity, is this your recipe you came up with? Thanks again!

[@boblanckenburg]

Gosh i've been looking for this for ages! Thanks for the informative video, i'll try some very soon!

[@danrt50]

i would have kept the temp constant. it will only rise as the water content evaporates and if you keep a close eye you can cut down on the cooking time by doing what you suggest. that said, if it gets away from you it will burn, so it's sort of a balancing act.

[@Fuinksty]

Excellent video, thank you! Going to make some today, heheh.

[@danrt50]

i experimented several times before hitting this precise ratio of ingredients, so yes if you like it like this, then you really should make them using home-made vanilla extract. i have a recipe for that too and it raises the flavour a new level.

[@laurieyonahebert7238]

it was good and my child loved it

[@danrt50]

there is not an exact point since where you stop depends on your altitude, etc and how thick you want it. The only way to be sure is to use a cold water test while cooking it. Keep a small bowl of ice-cold water nearby and after it has come to a boil and reached 230F on the thermometer, get a long spoon and drop some syrup into the water. It will cool off rapidly and what you get is the consistency if you stopped cooking right now. (this is where the names come from, soft ball, hard crack,etc)

[@grooverjamesr]

At room temperature are they gooey to the touch or solid, and if they are either, once in the mouth are they very easy to chewy or is it more like the Kraft Caramels we are familiar with that take a lot of chewing?

[@debivc78]

I have been making fudge and other home made candies for years and this was the first time I have attempted caramel. One question, when I poured out the caramel there was some very dark at the bottom, not burned but darker than the rest.. Did I have the heat too high or did I use too big of a pan? I made sure the thermometer did not touch the bottom and stirred until it boiled.

[@danrt50]

most likely high heat though a big pan will make it more difficult to control changes in temperature

[@koekons]

Great video. How do you keep it from burning though?

[@reidnicol6052]

Thank you so much We will try this.

[@lianewinters8809]

I totally can not wait to try this!!

[@Whitney23803]

@danrt50 Thanks so much. Im thinking of doing this for my sister babyshower. I don't have a thermometer to check the temp. Is there a better way I can check to see if its ready?

[@AvieMare]

BIG thumbs up for this recipe. My hubs is a caramel junkie and I can't wait to try this recipe out! Peace, Avie

[@Cakee20]

You use a wooden spoon. Is that completely necessary or can I use a metal spoon. Additionally, if a wooden spoon is ideal are there different types or would any wooden spoon suffice?

[@Hinaali2007]

Hi, I want to make these caramel for my brothers wedding favors, it means that I have to make more than 400 pieces. The only way i can do is to make them 2-3 weeks before the wedding. Will they go off if i make them 2-3 weeks before? will they melt if I make and safe these in hot climate ?

[@danrt50]

Make something else. I doubt very much these will be either safe or presentable after 2-3 weeks out of refrigeration in a hot climate. But thanks for considering these.

[@danrt50]

i don't know if that will work, but what i do know is that they won't turn out the same.

[@MrBlueYoMind]

2 cups (500 ml) 35% heavy whipping cream 1 cup (250 ml) white sugar 1 cup (250 ml) packed golden brown sugar 2 teaspoons (10 ml) sea salt For those who miss it.

[@7891234able]

MrBlueYoMind Thank you

[@bumbridgedeerlodge9277]

Great Video, I will try this. Would it be ok to use a wider large pan?

[@danrt50]

they will be thinner and harder to cut (will stick more and deform easier) but if you make sure they're really cold before you try to cut them, it should work.

[@bumbridgedeerlodge9277]

Thanks luv your video

[@FederalFerret]

brilliant! pure brilliant!

[@timgrip794]

I noticed that you did not use butter or corn syrup, Do you think it turns out better without those items?

[@neehaglee7249]

That was a Good one! Thanks for sharing such an awesome video!! :-)

[@cocochanelmademoi]

Amazing!Could we coat the caramel with chocolate??

[@Bail3uaBb]

Hi! I've been trying to make caramels but the only problem I had was that it would burn before it reached 240F. What did I do wrong? Thanks :)

[@MrHQFilms]

THANKS !!!! i made it i used half of what you used and i left it to long so it came out a little harder then it is suppose to be im guessing but thanks

[@matthewmaxwell7096]

I notice your recipe list says whipping cream, but you say heavy cream in the video. I know these are different, but I'm not sure what that difference is. Is the recipe correct or what you said correct? Is one better than the other?

[@danrt50]

the candy is pretty hot coming out of the pot and would likely melt the wax however, if you want to wrap them when cold, that should be fine.

[@danrt50]

you will have to research the visual stages of candy-making, soft ball etc, and try it to not use a thermometer. the appearance of the candy before it's poured is also a cue, but testing a spoon in water is best

[@CenturianCornelious]

What if you were to add some instant coffee to the mix before heating it?

[@jennaho40]

Do you mix until the boiling hits full blast, or only mix the mixture sometimes before it boils?

[@drumlady7]

At what point can you stop cooking it and have a thick caramel sauce? I know you have said before I think, but can't remember. I have used this recipe many times to make the caramel candies, but wanted to make a sauce for homemade apple pie for Mothers Day

[@beverlyjohnsondc]

if I added salted peanuts while the caramel is setting up...would I have something close to a payday?

[@dadisthekingofkings]

You made it seem so easy.

[@missash70]

How long did this take you to do? Including all the wrapping etc.

[@xXZhyrXx]

And you did say whipping cream in the instructions's so can i use whipping cream?

[@danrt50]

Sounds interesting, though you'd have to experiment with the quantity since the flavor might break down during heating.

[@debivc78]

I have been cooling these in the fridge for the last couple batches, and have notices when they soften back up they have an granulated sugary layer that forms on the bottom. Is this because I am cooling them too quickly in the fridge? Or am I doing something wrong in the cooking process?

[@danrt50]

+Debi Reed they may be cooling to fast, causing crystallization, yes. if you scrape the pan, that may cause it as well.

[@DB78]

That looks amazing sir!

[@pbandjay05]

i decided this year i want to make candies and bon bons and things like that to give out to parents/grandparents/bosses and i really wanted to make caramels. your video actually gave me the confidence to try it for myself! i just got my caramel to 245 and it's in my 8x8 pan. the paper didn't form to the pan as well as yours did, but eh, oh well. well thank you very much for posting this video, i'm going to let them completely cool while i go to sleep and i hope i have perfect creamy caramels when i wake up! :)

[@pbandjay05]

holy crap, these taste a thousand times better than the store bought caramels!! the only issue i ran into is while cutting them. i have really sharp big knives, much like the one you used, and the caramel stuck to both sides of the blade. i just used a pizza cutter and that worked like a dream! thank you again so much for posting this video!!

[@danrt50]

pbandjay05 you're welcome. i hope they make good presents :)

[@zellyzelly3417]

danrt50 . you could butter the knife really lol

[@pbandjay05]

ok. i could, but the pizza cutter worked better. i work smart, not hard.

[@zellyzelly3417]

yah that too

[@cocochanelmademoi]

Thank you for the tips .I will try it :)

[@DisNah]

Pls reply,do you really need to use thermometer? It's hard to get the candy thermometer in my country :(

[@blepblop7342]

I have a silicone square dish thing. Will that work without parchment paper? (Note: it is bendable).

[@katiemcdermott7246]

Can you leave the salt out and salt the caramels after they are setting?

[@populargirls.327]

I love caramel candy !😉

[@MrCommanderPyro]

Mine got hard :/ i didnt use any brown sugar because i had nonne at home. I didnt let it in the aluminum form , so maybe thats the reason. It would be nice if you would reply.

[@laquinnacallier1828]

How firm would the texture of the caramels be if boiled to 250 Fahrenheit?

[@jennaho40]

You said that your pot is 3 quarts. 1 quart equals 4 cups. Does that mean it's a 12 cup pot? Please put 12 cups of water in there to see if it is a 12 cup pot. Please reply. Thanks!