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Homemade Caramels
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Homemade Caramels
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There’s nothing better than biting into your first piece of homemade caramel! This recipe is easily changeable by adding different extracts, such as coconut, almond or hazelnut.  Wrap them individually for the perfect gift.

Prep time
0:05
Bake/Cook time
0:15
Yield
Makes 36 - 40
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Homemade Caramels
Light Brown Sugar
Extra Fine Granulated Sugar
Prep time :
0:05
Bake/Cook time :
0:15
Yield :
Makes 36 - 40

INGREDIENTS

DIRECTIONS

  1. Prepare an 8×8 inch pan with parchment paper with the edges of the parchment hanging over two of the sides. This allows for easy removal once caramels have cooled.
  2. In a heavy bottomed pot, such as enameled cast iron, combine all caramel topping ingredients except for the extract. Bring to a boil and stir until sugars are dissolved and the mixture is well combined. Using a candy thermometer, watch for 230°F. Allow to boil at this temp for several minutes, until candy begins to climb over 235°F. Stir continuously. Remove from heat and stir in the extract. Allow to cool for a couple of minutes, then pour onto prepared parchment.  Sprinkle with sea salt, if desired. Once chilled, cut into pieces and wrap in wax paper or parchment squares.

IMPERIAL SUGAR INSIGHT

Recipe developed for Imperial Sugar by Susan Whetzel @doughmesstic.

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