I clearly can’t have these caramels in the house. They’re so good, and I have a major weakness for caramels.
These are just the right texture, nice and soft and buttery, with just a hint of salt. They’ve got some sweetened condensed milk in them along with the traditional cream and sugar. There isn’t anything difficult about making them, as long as you remember to use a nice big pan (caramel bubbles up when you add cream!), and you use a candy thermometer.
The most time consuming part about making these is cutting and wrapping the individual candies. I happened to have candy foils, which are pretty, but wax paper will work just fine. Or… don’t wrap them at all, and just eat the entire batch in one sitting. Which I didn’t do, but I sure was tempted.
To get the recipe and see the other entries from this week’s Baked Sunday Mornings head on over to Baked Sunday Mornings.
- Soft Candy Caramels (Baked Explorations, p. 196)
I agree – I could have eaten far more than my fair share! I need a bit more practice, but loved the flavor & texture. Yours look perfect!
They really were good weren’t they! So much better than I thought they’d be. I can’t wait to make them again.
I consumed a good amount out of the saucepan after it cooled a bit, and before they turned kinda hard. But yours look amazing… You are the caramel master! :)
Perfection! You even have such pretty papers for wrapping. Well done.
Beautiful Sheri! I swear I ate one for each one I wrapped, good this this recipe makes a ton, ha ha. ;)
Great job! Love the foil wrappings!
Yours look amazing, well done!
They truly are sinfully addictive – but good to know I can actually make these now! Yours looks perfect-ly delicious!