Make Hard Candy Corn Soft Again

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Caramel candies are a favorite quick treat for those with a serious sweet tooth. However, gourmet caramels tin can often exist pricey. You tin learn how to brand delicious homemade candies for your ain enjoyment or for a nowadays.

Ingredients

• i/2 cup of water
• two cups of sugar
• ane can of sweetened condensed milk
• 1 cup of light corn syrup
• 1.five sticks of unsalted and softened butter
• 1 teaspoon of salt

1. one

   Employ a heavy-lesser saucepan. Become a loftier quality, 4 quart saucepan to cook the caramel in. A heavy bottom is specially important because it allows for the temperature to distribute more than evenly. Thin saucepans tend to have isolated areas of rut, which can easily burn the caramel. ^[i]

2. 2

   Test the caramel with a candy-specific thermometer. Processed thermometers are crucial for cooking caramel because carbohydrate can easily burn, ruining the caramel. These thermometers are fabricated specifically for testing oils and sugars so you tin melt your candies to the ideal temperature. Your local Target, Walmart, or other big supermarket should have these in stock. ^[two]

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3. three

   Stir with a proper spatula. A prophylactic spatula is ideal for stirring the mixture equally plastic spatulas can burn and melt under high temperatures. Stainless steel spatulas can be useful equally well, but they can easily scratch your saucepan.

4. four

   Accept a 9 past 13 inch metallic baking pan at the ready. This pan is necessary for the final step when you transfer your mixture from the saucepan. Be sure to go a high-quality, clean baking pan so whatever rust or caked-on nutrient won't find its way in your candy.

5. 5

   Gather a spoon, a bowl, and some ice h2o to test the mixture. These supplies will be necessary during the boiling so you tin can appraise the consistency of the caramel. Be sure to take these at the ready so you don't waste precious fourth dimension gathering the materials while the caramel could exist burning.

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1. 1

   Turn the stove's burner onto medium heat. After the iv quart heavy-bottom pan has heated up, pour ii cups of sugar, one and a one-half sticks of butter, one can of sweetened condensed milk, one cup of light corn syrup, and a half cup of h2o into the pan. Heat the mixture upwardly until information technology reaches a rolling boil. ^[3]

2. 2

   Keep stirring! But permit five-x second intervals between stirs. The saccharide will start to melt and turn the colour of caramel. Put the candy thermometer in the mixture and wait until information technology reaches 240 degrees Fahrenheit. The ideal temperature is 245 degrees, but you lot should start testing the mixture at 240.

3. 3

   Examination the mixture'due south consistency. In order to go on tabs on how the mixture is forming, it'southward crucial to get a feel for the firmness of the caramel. The caramel should be solid and sturdy, while keeping a soft texture. If it's rock hard, then the syrup has been overcooked. ^[4]

   • Grab your spoon, medium sized bowl filled with ice cold water, and have it fix side by side to the pan containing the mixture.
   • One time it reaches 240 degrees, get together a small sample of the mixture in a spoon, then immerse the spoon into the bowl of h2o.
   • Requite the mixture a few seconds to cool downward, and then accept the spoon out of the water. Experience the cooled caramel and lightly press down on information technology to assess its consistency.

4. 4

   Remove from heat. Once the mixture reaches the right consistency, it'due south time to plow the heat off. Adjacent, add in one teaspoon of salt and stir to evenly spread it throughout the mixture. Leave the mixture sitting for roughly two hours, until it reaches room temperature, which is approximately 72 degrees.

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1. i

   Spoon the mixture into the baking pan. Put a baking sheet down, and scrape all the caramel into the bottom of the pan, making sure only to hold it with a pot-holder. Scrape everything into the baking pan, making sure it is evenly spread. ^[5]

2. 2

   Cut your caramel into pieces. Become a sharp pocketknife and cut the caramel into fifty-fifty strips. Then using the aforementioned knife or a pizza cutter, cut the strips into small squares or whatever shape you desire.

3. 3

   Become artistic by wrapping your candy. You lot could start eating the caramel pieces right off the pan, merely if you're giving it as a souvenir then it's a good idea to wrap the individual candies. Cellophane or wax newspaper work well as wrappers. Mensurate a small-scale section of the wrapping paper and give it enough room to cover the candy with some extra paper to tie information technology up neatly. Try putting some in a bowl around your house for some bootleg snacking!

4. four

   Finished.

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Add New Question

• Question

  When do I slice the candy?

  

  You should slice the candy when it has cooled down or set completely. Don't cut information technology when it'due south still warm and potentially melty.

• Question

  When should I use the water mentioned in the recipe?

  

  Pour the h2o into the saucepan at the same time as the rest of the ingredients, except the table salt which is added after the mixture is removed from heat.

• Question

  Can I pour the caramel into a silicone spoon mold?

  

  Aye, you can. I brand mine using silicone molds. It is easy clean up and makes skilful looking candies.

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Video

• Stir frequently and pay attention to the thermometer. It's very easy to fire sugar and if you're not careful you lot can run your whole batch by non paying attention to the temperature. Don't leave your mixture sitting while it'due south boiling. It needs to be constantly attended to and then your processed doesn't get ruined by abandon.

Thank you for submitting a tip for review!

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Things You lot'll Need

• Stove
• Heavy-bottom saucepan
• Rubber spatula
• 9 by 13 inch baking pan
• Blistering sheet
• Candy thermometer
• Cellophane or wax newspaper for wrapping
• Pair of scissors for wrapping paper
• Small bowl
• Spoon
• Cold water

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