How to Make Caramels
By Elizabeth LaBau, About.com
Once the caramel reaches 244 degrees, remove the saucepan from the heat and immediately pour the caramel into the prepared 9x9 pan. Do not scrape any candy from the bottom of the saucepan. For the best results, allow the candy to sit overnight to set up and develop a smooth, silky texture. You can refrigerate it to speed the process, but the texture might be compromised.
Prev
- Assemble Your Ingredients
- Heat the Milk and Cream
- Make the Sugar Syrup
- Wash Down the Sides of the Pan
- Bring the Candy to 250 Degrees
- Add the Milk and Continue to Cook
- Pour the Caramel Into the Pan
- Cut the Caramel Into Squares
- Wrap the Caramels
- Your Caramels Are Finished
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