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Natural Caramel - sugar, cream, and butter (scroll down to the comments to see how to turn this into caramel chew candies too!)

How to Make Homemade Caramel Sauce for the salted caramel cupcakes

Pastry chef Kathrin Koschitzki for confiture caramel au beurre salé (salted caramel spread)

Amish Caramel 2 c. white sugar 2 c. heavy cream 1 3/4 c. corn syrup 1 c. butter 1 tsp. vanilla Boil together sugar, syrup, butter, and a little cream. While boiling, add rest of cream slowly. Don't allow to stop boiling. Boil until it forms a soft ball (236-240 degrees). Then add vanilla. Pour into a buttered pan. Cool. Cut into squares.

How to Make Caramel Safety first: Caramel is very hot and bubbles up, so use a 2-3 quart pot, wear long mitts and stir with a heatproof spatula. Have a candy thermometer on hand, too, which lessens the likelihood of burning. Once you’re geared up:

Homemade Chocolate Caramels ~ Butter with a Side of Bread #recipe #caramel