Anyone have a good recipe for homemade caramels?

I am looking for instructions and a recipe for homemade caramels. The kind you cut into little cubes and wrap in wax paper? Please only recipes you've tried and have experience with! I can search the internet for random recipes just as easily as the next guy! Thank you!

These are so good they taste like a name brand candy outlet when you use the nuts. You can make these without nuts too. I use more nuts than called for and use 2 cups total of half & half. Got this recipe from a friend and everyone loves it. I put them in the refrigerator until starts to set and then I take them out so they don't get too hard. Enjoy!! If for some reason they set too long and get hard, pop them in the microwave for a few for a nice warm chewy caramel.





60 servings 1录 hours 10 min prep

2 cups sugar
3/4 cup light corn syrup
1/2 cup butter
2 cups half-and-half cream
1/2 cup walnuts


Bring slow to a boil the sugar, corn syrup, butter and 1 cup of the half & half. Then gradually stir in 1 more cup of cream. Stir frequently as mixture begins to thicken. then constantly stir as it darkens.
Cook to 254 degrees ( a little dropped into cold water forms a hard ball) I find this takes about an hour.
Pour into buttered cookie sheet with 1/2 cup broken nuts scattered over bottom.
Put in refrigerator until they begin to set and take out. When cold, cut into squares.
Wrap individually in small pieces of saran wrap.

yes under candy : ok here use regular sugar about 2cups
put it in a sauce pan add1/2 stick of butter along with 1/3cup
of milk becareful not to scald ! then use an metal eggbeater
while mixing all ingrediants http://www.homemadecandy/recipe.com

"Caramels" - 81 pieces

2 cups sugar
2 cups light corn syrup
1 (14 oz.) can sweetened condensed milk
1/2 cup butter or margarine
2 tbsp. vanilla extract

1) Butter 9x9" baking pan. In heavy, 3-quart saucepan, combine sugar, corn syrup, milk and butter. Over medium heat, heat to boiling, stirring until sugar is dissolved. Set candy thermometer in place; continue cooking, stirring occasionally, until temperature reaches 248* or until a small amount of mixture dropped into very cold water forms a firm ball that does not flatten on removal from water.
2) Remove from heat; stir in vanilla. Pour into prepared pan.
3) Cool in pan on wire rack; cut into squares. Wrap each caramel in plastic wrap. Yields 3 lbs.

CARAMEL CANDY

1/2 stick butter
1 cup canned evaporated milk
2 cups sugar
16 large marshmallows
1/4 cup sugar, caramelized
1 teaspoon vanilla
1 1/2 cups broken pecan pieces

Melt butter around the sides and bottom of a heavy saucepan. Add milk and sugar. Stir with wooden spoon toward the center of the pan. Add marshmallows.
Place 1/4 cup sugar in small pan to caramelize (a cast iron pan works well but is not required). Turn pan frequently to prevent burning.

Transfer melted sugar into the larger pan, stirring constantly. Lower the heat, and cook until a candy thermometer reaches 238掳F, stirring often; set aside to cool to 110掳F.

Stir in vanilla and pecans, continuing to stir until the candy will hold its shape. Drop by teaspoonfuls onto buttered wax paper, parchment paper or silicone sheets.

Makes approximately 30 pieces.