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Homemade Caramel Candy Recipe

Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

Homemade Caramel Candy Recipe

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1 cup heavy whipping cream
5 tablespoons unsalted butter, cubed
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
Optional: coarse salt for sprinkles

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1:  Line an 8-by-8-inch baking pan with parchment paper and brush or spray lightly with oil. Set the pan asside.

2:  Bring heavy cream and butter to a boil in a small saucepan. Remove from heat and set aside.

3:  In a large saucepan over high heat, stir together sugar, corn syrup and water until sugar is dissolved. Boil without stirring (you can gently swirl the entire saucepan occasionally to ensure even heating) until mixture turns to a light golden caramel color.

4:  Lower heat to a simmer and very carefully pour cream mixture into large saucepan. Stirring constantly, bring mixture to a temperature of 250°F, or firm ball stage. A candy thermometer will help you out with this.

5:  Pour mixture into baking pan and allow to cool completely, about 2 hours. Half an hour after pouring, sprinkle caramel with coarse salt if desired.

6:  Remove caramel from baking pan by lifting the parchment paper.  Cut the caramel into 1-inch squares using a very sharp, warm knife.

Darlene’s Tips: You can wrap these individually with wax paper to give as gifts. Cut about a 4 inch square, place candy in center, fold wax paper over and twist the ends. I’m thinking you could sprinkle the top with finely chopped nuts if you want. You could also add a layer of melted chocolate morsels on top of the caramel before cutting or you could dip the caramels into chocolate and let harden.  Or you could just drizzle the melted chocolate on top. Butterscotch morsels would work too.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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