Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (2024)

FAQs

What is the best thing to wrap homemade caramels in? ›

Most caramels will need a little time at room temperature in order to cut more easily. Cut in squares and wrap in waxed paper or parchment paper. Wrapped caramels can also be frozen.

You can leave the caramels out at room temperature, tucked away from heat or light, and they'll stay fresh for six to nine months. If you'd prefer to put the caramel candies away in the fridge to keep them from getting too warm at room temperature, you certainly can.

Cut waxed paper for caramel wrappers -

In general the paper sold for home use is too light weight, the grain of the paper isn't made to withstand twisting (it tears), and the wax coating is too light to prevent the moisture from the candy from seaping into the paper and weakening it thus causing it to tear and stick.

The best way to cut the caramels is when they are cold from the fridge. Use a super sharp knife, and mark out your cuts before you make them. I find it easiest to cut the whole pan into strips first with vertical cuts, then make the four horizontal cuts.

Add acid. Acid ingredients (like vinegar or lemon juice) can help prevent re-crystallization which causes caramel to become grainy. Acid physically breaks the bonds between the glucose and fructose molecules that form sucrose and ensure that it stays apart.

The shelf life of caramel varies depending on several factors, including its ingredients, how it's stored, and whether it's homemade or commercially produced. Homemade caramel typically lasts about 2 weeks when stored in an airtight container at room temperature.

You can also store your caramels in the freezer in a container or bag to further extend their shelf life; there, they will last as long as a year. If you do so, however, be sure to protect your teeth by letting them warm up to room temperature before eating.

Cool: Pour caramels into prepared pan then refrigerate until cooled and hardened. (Best if you refrigerate them overnight, or for several hours. They will be easier to cut and wrap).

Crystallization may be prevented by adding an interferent, such as acid (lemon, vinegar, tartaric, etc.) or glucose or corn syrup, during the boiling procedure.

How to keep homemade caramels from sticking together? ›

If you want to make sure they don't stick you can cut the Reynolds Release foil into squares and use that. It works great for sticky candy.

If the toffee or caramel is not handled properly during the cooking process, the butter sometimes separates from the sugar and forms an oily layer on top of the candy. This often happens during the cooking stage, but sometimes it separates as it is being poured out onto a baking sheet to cool.

Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

Wax paper is an ideal solution for wrapping and packaging confectionery items, such as caramels and chocolates. Its non-stick surface prevents food from adhering to the paper, preserving its freshness and appearance.

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it's liquid again. You can freeze the salted caramel, too.

Why do I line with parchment? Because the caramel doesn't stick to it. Wax paper would melt and disintegrate under the high heat.

After the caramels have set, use a sharp, buttered knife to cut it into squares. For gift giving, wrap each square into a piece of parchment paper, twisting the ends in opposite directions.