Making homemade caramel isn’t as hard as you may think. It is as easy as cooking a few simple ingredients to the right temperature. It took me three batches to get this recipe right. It can be easily tweaked depending on how you like caramel or what you are using it for.
The first batch came out too hard and chewy, I cooked it to too high of a temperature. The second I added more heavy cream and didn’t bring the temperature high enough, it was too soft and didn’t hold it’s shape well. I put a square of that caramel into my morning cup of coffee….it was excellent.
This is what I did:Print
Once they have set you can remove from pan and place on a cutting board and cut into desired shapes. Sprinkle with salt and serve. I wrapped these in parchment paper which keeps them from sticking to each other. If you have a hard time getting them to cut into shapes, refrigerate for a few hours and they will set easier.