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My hope is to inspire you to be fearless in the kitchen, to try new things, to take the time to make things the homemade way and most importantly, to have fun doing it!

Vanilla Bean Caramels Cooking View


This weekend was an honest to goodness baking marathon for me.  I baked for nearly two days straight with very little sleep.  But finally I’m sitting down, and I just couldn’t wait to tell you about these caramels.  They may not be the snazziest of holiday treats, but in my book it just doesn’t get much better than really good caramels.  These sweet, chewy candies have flecks of vanilla bean throughout and a touch of fleur de sel that almost sparkles on top.

I think candy making is such fun – there is just something so gratifying about making your own caramels.  It really doesn’t require much effort, just some patience and a candy thermometer.  In fact, I pull up a barstool to the stove, grab a good book and sit reading next to the stove, monitoring and stirring occasionally while the sugar works its magic.  I think anyone would be thrilled to receive these as a holiday gift.  And I’m thrilled to have a few left over to enjoy myself :)

 

 

Vanilla Bean Caramels with Fleur de Sel
Yield: 64 caramels

Ingredients

  • 1 cup heavy cream
  • 5 tbsp. unsalted butter
  • ½ tsp. vanilla extract
  • 1 vanilla bean pod, split lengthwise and scraped
  • 1¼ tsp. fleur de sel, plus more for sprinkling
  • 1½ cups sugar
  • ¼ cup light corn syrup
  • ¼ cup water
Cooking View

Directions

  • Line the bottom and sides of an 8-inch square baking dish with parchment paper.  Lightly butter the parchment.


  • In a small saucepan or a heatproof measuring cup, combine the cream, butter, vanilla extract, vanilla bean seeds, and fleur de sel.  Heat over medium-high heat and bring to a boil.  (Alternatively, microwave until the butter is melted and the cream has come to a boil.) Remove from the heat and set aside.


  • In a medium saucepan, combine the sugar, corn syrup, and water.  Heat over medium-high heat, stirring occasionally until the sugar is dissolved.  Boil, without stirring but gently swirling the pan occasionally, until the mixture is a light golden caramel color.


  • Once the sugar has reached the desired amber color, carefully stir the warm cream mixture into the caramel in a steady drizzle down the inside of the pan – the mixture will bubble up, so pour slowly and stir constantly.


  • Continue simmering the mixture until it registers exactly 248˚ F on a candy thermometer*.

  • Immediately remove from the heat and pour into the prepared pan.  Let cool for 30 minutes, then sprinkle lightly with additional fleur de sel.  Continue to let sit until completely set and cooled.  Cut into 1-inch pieces (a buttered pizza cutter works well).  Wrap the individual caramels in small pieces of wax  or parchment paper, about 4-inch squares.

  • *The type of candy thermometer that clips to the side of the pan is really important here.  My Thermapen is pictured above because my new candy thermometer is en route after my old one bit the dust, but I strongly urge you to use the clip on kind.  They are inexpensive and can steadily monitor the temp – important, since even a few degrees make a difference in the final texture of the caramels.

Source

  • http://www.asankhana.blogspot.com notyet100

    looks so yum,..;-)

  • Jennifer McQueen

    These look so good!! Where do you get your Vanilla Beans from?

  • http://warmvanillasugar.wordpress.com Warm Vanilla Sugar

    These look perfect. I’ve never made caramels before and have always wanted to!

  • http://www.blueeyedbakers.com The Blue-Eyed Bakers

    Delicious! Holiday baking is all about the candy to us…we’d love to have bowls of these fabulous caramels all over the house!

  • http://www.meandmyroommate.wordpress.com Caitlin

    Yum, indeed! These are on my list to make this year as well!

  • http://www.foodalution.com Megan

    These look delicious! I have been candy making at my house too. I can’t stop – it is delightful. And the end result are bite sized pieces of deliciousness. Great job on the caramels. They look beautiful! – Megan

  • Annie

    I buy them in bulk on Amazon.

  • http://theblissfulbaker.wordpress.com the blissful baker

    those are beautiful caramels! i’ve had baking marathons a few times myself around the holidays – although i get very little sleep, i always enjoy baking, baking, baking! :)

  • Steve & Brit

    Annie, we don’t have easy access to fleur de sel in our area. I know I can order it online, but if I’m in a crunch would you use sea salt for (inside) the caramels & then just omit the sprinkle on top?? I’ve read the taste difference is noticeable.

  • http://www.happywhennothungry.wordpress.com HappyWhenNotHungry

    These caramels look delicious and perfect for little holiday gifts! I had myself a baking marathon this weekend as well and it is exhausting! Thanks for sharing these treats.

  • http://www.seelayne.com Layne

    I’m glad to hear that I’m not the only one who partakes in marathon baking during the holidays – I am actually planning to start tomorrow!

  • http://brideonbudget.blogspot.com Ashley

    Looks delicious and easy! I’ll definitely have to try this recipe. I enjoy making candy as well. One of my favorite things to make is fudge. So fun!

  • Emily

    DROOL!

  • http://eatgood4life.blogspot.com Eat Good 4 Life

    These are one of the treats I planned adding to my goodie Christmas bag although with a hint of honey. Sure these are to please any one :-)

  • Jennifer McQueen

    Do you have a specific company and how long do they usually last?

  • http://studentdrjenny.blogspot.com Jenny

    Mmmmmmm. I think I might try these. Where do I buy the fleur de sel? Is it next to regular salt?

  • http://www.alilcountrysugar.blogspot.com Angie Walker

    The caramels look great and so inviting, but they are one thing that I have to stay away from….
    They would definitely make a great gift.

  • http://EETCupcakes.com Raelynn

    OH BOY…these look SOOO good….I think I’ll be making these since carmels weren’t originally on my baking list.

  • Annie

    Honestly, I’m not sure. I would maybe try reading online and see if you find good info. I always have fleur de sel around so I haven’t tried any subs.

  • Annie

    I buy from whatever is the first one that comes up on Amazon. I’m not sure how long they last. You should probably read their product info to find that. They keep really well when stored airtight.

  • Annie

    I don’t think it is available in regular grocery stores. Try stores like Sur La Table, Williams Sonoma, etc.

  • Jennifer McQueen

    Thank you so much for the info!! Thanks for your site, I love it!!!

  • Emma

    Can I use high quality vanilla bean paste instead of a vanilla bean?

  • Annie

    Probably, I’ve never used the paste so I don’t know anything about it.

  • http://www.inthekitchenwithbutters.blogspot.com faith

    Those look lovely. I had a baking marathon yesterday and I am trying to gear up to have a candy making marathon today! Then… Im done! (Well except planning my Christmas dinner).

  • http://www.nibblemethis.com Chris

    Fabulous! I have two beans I need to use.

    How did you get the angled edges like that? Did you hold the pizza cutter at an angle and inverse them on each pass?

  • http://www.bunsinmyoven.com Karly

    Oh, these look so delicious. I’m afraid I’d eat each one of them though.

  • Annie

    I didn’t do anything to get angled edges – they were actually pretty straight. It may just be the photo that makes them appear angled, or the natural pressure from cutting. I just cut straight edges.

  • http://gravytraining.wordpress.com Karen @ Gravy Training

    These look amazing! Homemade caramels are my favorite… I’m making a goal to try my hand at these!

  • http://mysweetnola.blogspot.com Bec

    I have been baking non-stop too! The people I work with love it. I can’t wait to try these.

  • http://www.foodiesathome.com foodies at home

    Wonderful…how did you cut them so nice and neat? Mine always turn out goofy looking!

  • Annie

    As I explain in the recipe, a buttered pizza cutter.

  • Allison

    Anyone have suggestions on where to get good vanilla beans? I have bought from Whole Foods and Williams-Sonoma, but they are spendy…

  • Val

    Just made these! They are soooo yummy! I think I will have to make another recipe or two of these. My kids are begging me to make some for their teachers.

  • Annie

    Read the previous comments, this has been discussed.

  • http://www.prettygoodfood.com Pretty. Good. Food.

    Yum, so delicate and gorgeous!

  • Peggasus

    I’m going to make these for my brothers whom I will see next week. How far in advance can these be made before they get too chewy or something?

  • Annie

    I don’t know an exact timeframe but I would imagine they keep quite a while. They are supposed to be chewy, after all.

  • Sarah

    I made these yesterday…wow is all I can say. My candy thermometer took a tumble, so I had to go by the water test. I miss judged it a bit, and didn’t cook it long enough…so it was a tad soft, so I have to keep it chilled. But they were still amazing. I am going to be making again for our Christmas eve party.

  • Carollee

    I made these tonight to put into a goodie bag for my daughter’s teacher. They are so delish! I couldn’t even wait for them to cool! :) I didn’t have any fleur de sal so I used this great Hawaiian sea salt and it is amazing. I also make my own vanilla extract, so I used the bean that was in that, even with my few alterations I know I will be making these again soon. Thanks so much for the recipe and inspiration!

  • Claire

    These look fabulous! How fun. I have found high quality fleur de sel and vanilla beans for unbelievably great prices at Costco.

  • Jamie

    I drool over your posts all the time and have made a few recipes but this recipe was so good I had to share in my first post! Totally last minute I decided to make these as teacher gifts and wow, they turned out great! I have never made candy or any recipe even similar to this. I actually have never bought a vanilla bean before! But I did it and they sure are tasty. I did sub sea salt for the fancy salt and they turned out fine. I think I’m going to finish one of the two batches with some drizzled chocolate. Thanks for sharing this awesome recipe!!

  • http://gravytraining.wordpress.com Karen @ Gravy Training

    Update: I did make these and they were awesome! I used sea salt instead of the fleur de sel and thought they tasted great. The pizza cutter worked a million times better than a regular knife to cut them… thanks for the tip!

  • Annie

    Great! Thanks for sharing. I just made another batch this morning :)

  • Stephanie

    I made these today, but unfortunately they turned out hard and brittle- very difficult to cut. I think I overcooked it somewhere, but I’m just not sure at what stage?
    At least they still taste delicious!

  • Sue

    Annie, made these today and mine are rock hard? Can’t even cut into them….I stopped cooking at 248 degrees? Any ideas what I did wrong?

  • Annie

    It sounds like the sugar mixture just got a bit overcooked. If you used a thermometer, it may be off, so next time I would aim for a few degrees lower.

  • Laura

    I made these last night. It was my first attempt at candy-making, and I’m afraid I goofed somewhere. Mine turned out hard and I could barely cut them. Any suggestions?

  • Annie

    Please read the above comments, I’ve answered this question for a couple of other readers.

  • Peggasus

    I made these yesterday, and they are delicious (I could have browned the sugar/syrup a bit more, as mine are lighter than yours)! I happen to have an 8″ silicone pan, so I just buttered that and didn’t use the parchment. They popped right out! So easy!

  • Juli

    I made these caramels the other day, and they never seemed to set. The candy was untouched overnight. They still tasted wonderful, but would not hold their shape after I cut them. Any solutions for next time? Thanks!

  • Annie

    Sounds like your thermometer may be off a bit. To see how far it is off, check it in a pot of boiling water (should read 212˚ F at boiling), and adjust accordingly.

  • Sue

    So I figured out why my caramels came out rock hard. I live in Colorado with an elevation of 7200 feet above sea level. We moved here about a year and a half ago and am still trying to master the art of cooking at such a high elevation. So, at first I used a regular food thermometer to measure the temp. The next day I went out and bought a candy thermometer. This is what I learned…..so the boiling point is different at different elevations. The boiling point at sea level is 212 degrees. So, I took a pot of water and brought it to a boil and stuck the thermometer to measure the temp. At 7200 feet, the boiling point is actually on 200 degrees! So…I had to take that 12 degrees and minus it from the goal temperature. I had WAY overcooked my original caramels. I redid them the next day with the new temperature and they came out perfect! Cooking at a high elevation is definitely challenging! Just and FYI if anyone ever asks!

  • Jane

    Hi!
    I loved your pictures, and I tried to make these caramels last night! A question for you, though. For some reason, the final texture of my caramel was crumbly and not at all chewy. I went up to 246 degrees before letting everything cool, but don’t know what went wrong! Do you have any ideas?

    Regardless, the taste is still fantastic-nothing will go to waste! :)

  • Annie

    Please read the above comments, this question has been addressed. You probably need to calibrate your candy thermometer.

  • Jennifer K

    Can’t wait to try these! Bought the vanilla beans today–lucky find at Marshall’s! It must be a sign lol. If I can make them right, it’s going to be a Valentine’s treat for my man.

  • Lauren

    I’ve made these 4 times now and they are sooo delish! My family keeps requesting more every time I see them. My mom, however, loves chocolate coated caramels. I saw that someone drizzled some chocolate over their batch of caramels which I will try next time, but has anyone tried to fully coat them in chocolate yet?

  • Beth

    Made three batches of this yummy recipe and am taking it to work for Valentine’s Day….did a little photography of my process and have posted my picture on my flickr page (www.flickr.com/photos/moorepix4u2c). I did include a link to your recipe……It is fabulous! Thanks for sharing:)

  • http://look-see-eat.blogspot.com/ joycezzz

    oh my… this is super useful… I’m having problem finding caramel… have been searching high & low and had to give up some of the recipes that need caramel… thx thx!

  • http://xstardustedx.tumblr.com Rasee

    Made these tonight and figured I’d get something wrong. My caramels won’t set unless chilled so I know I didn’t get the temp up high enough, and I used too big a dish. They taste like heaven, though. Just…gorgeous and wonderful and orgasmic. Mmm. Will repeat this recipe until I get it right.

  • Amibeth

    I’m going to make these in the next day or two for a dessert table for my sister’s graduation party… can’t wait! Just wanted to point out that Whole Foods carries the vanilla bean pods in their bulk spices section (side note – my favorite place to buy spices and they are super affordable). They were something ridiculous per lb, but I bought a couple and it was under 50 cents.

  • http://agiltnutmeg.wordpress.com/ Emily

    I finally finally finally got the perfect opportunity to make these, Annie! Luckily, SoCal means I don’t have to deal with summer humidity, so they turned out great–just a tad softer than I’d like but they still held their shape and I’ll just cook it a few degrees higher next time. All said and done, they were DELICIOUS.

    Thank you so much!
    http://agiltnutmeg.wordpress.com/2011/06/16/vanilla-bean-salted-caramels/

  • Ellen

    Hello! Now I know that your Amazon store says you use a Taylor analog thermometer, but I was wondering if you have any problems the other reviewers have with it? Apparently the numbers fall off after only a few uses. I so desperately just want a reliable, honest to goodness thermometer for candy and deep frying, it’s way too much research I’m doing for one little thing.

  • Annie

    Mine is a Taylor thermometer but may not be the exact one on there, just something similar. I haven’t had any trouble with it.

  • Patricia

    Geez some of your responses are a little rude… Not everyone reads through every single comment. You write a blog, expect repeat questions, you should be thrilled so many people tune in.

  • Annie

    There is nothing rude about directing a reader to previous comments when the answer they are looking for is there.

  • Sarah

    Hi Annie! These look great and I would love to try to make them for Christmas gifts. Do you know if they can be made in advance? Can they be frozen, and if not, how long would they keep?

  • Anonymous

    They keep for a looong time.

  • annieseats

    They keep for a looong time.

  • Sarah

    Thanks so much! Happy Holidays!

  • Sarah

    Thanks so much! Happy Holidays!

  • Laura

    This is probably a dumb question but can I use regular salt in the mixture itself if I don’t have fleur de sel? Or should I just leave it out completely? Love your blog & Merry Christmas!

  • Laura

    This is probably a dumb question but can I use regular salt in the mixture itself if I don’t have fleur de sel? Or should I just leave it out completely? Love your blog & Merry Christmas!

  • Anonymous

    You should definitely use some though I might reduce it a bit. Enjoy!

  • annieseats

    You should definitely use some though I might reduce it a bit. Enjoy!

  • Laura

    I actually did just that!!! They are cooling now & smell delicious! Thank-you!

  • Laura

    I actually did just that!!! They are cooling now & smell delicious! Thank-you!

  • diana

    Do you have to refrigerate these? Also, do you think they ship well? Thanks!

  • Anonymous

    No need to refrigerate. Yes, they ship fine.

  • annieseats

    No need to refrigerate. Yes, they ship fine.

  • jeanette

    hi! i just made these and have a question about the texture. do they end up being a “chewy stick-to-your-teeth” caramel, or should they be chewy and not stick to your teeth? odd question i know but i buy a wonderful caramel from a local store that i’m trying to replicate that is very soft and chewy but does not stick to your teeth. i imagine it’s all about the final temperature. thanks! by the way, great site :)

  • Anonymous

    Soft, not sticky.

  • Shelby

    I just made these and they will not harden, I followed the recipe to the T and can’t figure out what went wrong.

  • Anonymous

    Your thermometer may be off a few degrees. Just a few degrees can make all the difference in candy making, unfortunately.

  • Christy

    Made these last night – my first attempt at candy-making – and they turned out FANTASTIC! I read lots of the comments here before making them and I think that really helped me. I made sure to get the mixture right at 248 degrees and they turned out nice and soft and chewy while still holding their shape nicely. THANK YOU!

  • Andrea

    My carmel got to the right temperature, but the sugar was burnt on the bottom and there were burnt sugar chunks throughout. I’m thinking I need to heat slower to avoid this? I don’t know if anyone else had this problem, I didn’t see any comments.

    Also, my thermometer stopped working halfway through. I used the water test that I learned long ago and that saved me!

  • Anonymous

    Yes, it sounds like you need to use lower heat. Also be sure you’re using a good quality saucepan because a flimsy pan can definitely cause substandard results. I’ve made these more times than I can count and I’ve never had the sugar burn on me so hopefully it was just a fluke this time.

  • Star Of The Ocean

    Hi, just to add to the question here. The original recipe that you posted from “confections of a foodie bride” actually uses sea salt. I made it according to that recipe as well as yours and they both turn out great! thanks for sharing

  • Anonymous

    I’m not sure I understand the question here exactly since fleur de sel is a type of sea salt. In any case, it really doesn’t matter that much. Glad you enjoyed them.

  • Rqp4

    I’ve never tried making caramels before because they intimidated me. Oh my word…these turned out so wonderful and are delicious! I definitely will be making them again!

  • Payalperera

    I’m always a little nervous about making caramel…but these were incredible! I found that i like them softer, so I just cook to about 240 ish. Didn’t get around to making them for Christmas…but have now made like 4 batches since then!! They are sooooo addictive and are even better when dipped in chocolate to make chocolate covered caramels….

  • annieseats

    It’s possible that your thermometer may be off a bit if 240 is working for you. In my experience, going even two degrees below what the recipe recommends makes for very soft caramels. Anyway, glad you enjoyed them!

  • moeys_kitchen

    Today I’ve made your vanilla bean caramels – and what should I say? The are gorgeous!
    I’m a really big fan of your blog and this is my first comment.
    I adapted your recipe into the metric system, halved it, changed a little bit and published it on my German foodblog: http://moeyskitchen.blogspot.com/2012/03/sahnekaramellen-mit-vanille-und-flor-de.html
    Thank you so much for this taste – your description was great and the texture of the caramels is perfect. I think the secret is to reach the 248 °F (= 120 °C).
    My very best wishes from Cologne, Germany
    Maja

  • Rivkabressman

    HI Annie i tride this for 3 times i am doing exactly every thing you say but my sugar does not get any color the liquid is clear why????

  • annieseats

    It will become amber eventually, you just have to be patient.

  • Dicey

    Hi Annie,

    This recipe looks lovely. However, I’m noticing a bit of an issue with the caramels hardening. I’m lactose intolerant, so I did a substitute for the heavy cream. (Butter plus Lactose Free Milk) I tried to make sure the candy thermometer read 240 degrees – I’m sure it did, but the caramel didn’t harden :( (You can see why I’m making the caramels from scratch–its hard to find caramels that are lactose free!)

    Is there any other way to substitute the heavy cream? Or would that ruin the hardening effect of the caramels?

    Thank you!

  • annieseats

    I would guess it is related to the heavy cream, but I’m not familiar with how the substitutions play into it or how to make them successfully lactose free. Sorry :(

  • Shiloh78

    Thanks for the shopping tip!

  • Patti

    When using the
    Fleur de Sel salt do you need to grind it or can you use it coarse?

  • annieseats

    Use it coarse. Enjoy!

  • Gina

    Do you think I can do it without a candy thermometer? If so about how long does it take to reach that point of simmering?

  • annieseats

    Honestly no. Even with a candy thermometer, I’ve made these several times and I have found that even a variation of a couple degrees makes a huge difference. Some people would say you can but I’m not that talented.

  • Christine

    I just made these; & they’re setting :) I hope they set right, I stirred in the cream mixture & inserted my candy thermometer but I registered around 300 so I turned it off & poured..will these make a difference?

  • annieseats

    You will likely have very, very hard caramels and I doubt they will be edible. In the future, you should keep the themometer in from the beginning so you can closely watch the temperature.

  • http://www.facebook.com/people/Cali-Chase/1211172530 Cali Chase

    Keep cooking the sugar. Don’t add the cream until the sugar is a “caramel” color. Light caramel and your candies will taste more like butterscotch candies, dark caramel for a more sophisticated flavor.

  • http://www.facebook.com/people/Cali-Chase/1211172530 Cali Chase

    Made these today, fantastic texture but my sugar got a touch to dark before I added cream ( I ran to get rubber gloves as I find when whisking the cream in the steam from the violent bubbling gets really really hot… which took an extra minute) anyway they still turned out great! killer recipe! will make again this week!

  • Heather

    I remember from your how to make yogurt post, you just a thermapen… I have one as well, can you use it for candy making??

  • annieseats

    I do love my thermapen but for candy making, I use an actual candy thermometer because it clips to the side of the pen and monitors the temperature constantly. Since it really makes a big difference that you get the *exact* temperature you are aiming for, you don’t want to miss it because you were getting out the thermometer/wiping it off/etc.

  • Kristin

    I have this memory of being told you shouldn’t double a candy recipe (assuming I’m remembering right!). Is it okay to cut it in half? I had some amazing mint caramels that I want to try to duplicate, but I don’t want to end up with one full recipe of regular and mint!

  • http://www.facebook.com/caitlin.jeffryes Caitlin Jeffryes

    These caramels are so good! Really soft and chewy! I’m wapping them up right now for a Christmas gift, and eating some as I go. Thank you!

  • annieseats

    Oh sure, you can cut it in half. (And for the record I think you could also double it without issue. The only thing to consider would be the size/shape of the pan to make sure it all cooked evenly.) Enjoy!

  • Heather

    Thanks! I went to a local kitchen supplies store and picked up a candy thermometer, but one of the staff also showed me the clips you can use for the thermapen… I got one of those too because they are pretty inexpensive (however only good if using a small pot), pretty nifty!!

  • Elizabeth Piasecki

    Annie, I just made these today. I have never made soft caramels (just caramel sauce), but I thought, why not? I was up for a challenge today, and they are wonderful! You have taught me so much. Thank you!

  • annieseats

    Love it! Good for you :)

  • http://www.facebook.com/katrina.warwicker Katrina Warwicker

    Hi these worked perfectly but melted after. What did I do?!

  • Pam Nate

    I live at around 6500 feet above sea level, do I need to change the degrees on the candy thermometer?

  • annieseats

    I’m not aware of any changes you would need to make at elevation, but I have not made them myself in that situation so I can’t say for sure. Good luck!

  • annieseats

    Did you use a candy thermometer? If so, it may be a few degrees off. If the caramel is cooked to the correct temperature, it should set properly once it cools. I’d try again and shoot for a few degrees higher next time.

  • Kay

    A-Mazing!!! I’ve tried this recipe before and it failed though it still tasted fantastic. Today I watched the Americas Test Kitchen video to attempt this recipe again and it came out perfectly! Caramel is finicky and requires patience and attentiveness. If you’ve not tried caramel chews before I’d encourage watching a video. Thanks for this fantastic recipe!!

  • Crystal

    Success! I was panicking when the sugar mixture wasn’t darkening and then again when the temperature was oh so slowly getting up to 248. Glad my patience held up! Definitely worth the time and effort!

  • annieseats

    Keep in mind that the mixture may reach well over 248 before it gets the correct color, because after that point you will still add the cream, butter, etc. and that will lower the temperature again. Once that is added, then you shoot for the 248 – so you don’t need to worry if it’s over 248 for the first step. Just to ease future anxiety :)

  • Tobie Blanchard

    I made this caramels on Sunday, not mindful that it was really humid that day here in the south. So perhaps the humidity coupled with a cheap candy thermometer, the caramels didn’t set up properly. They are delicious though, so I was considering using them for a cake filling for my daughter’s birthday next week. My thoughts were to warm them up, add cream to thin them just a tad, then add that to whipped cream. Do you think this could work? Any other suggestions? Thanks so much and Merry Christmas!

  • annieseats

    The thermometer is key here, so I would guess that was your issue. I have made them before and taken the pot off the stove at just a couple degrees shy of the target, and had the same experience as you. I’m not sure about using them in the cake filling as you mention, but maybe you could do a plain whipped cream and then a generous caramel drizzle over that? Just heat up the caramels with a bit of heavy cream and it makes a nice drizzle.

  • Vanessa F.

    Finally gave these a shot yesterday, and now I’m so pleased with myself, I can hardly stand it :) Thanks for a winner!

  • jah

    About how much time should I set aside to make this recipe? (ie, how long does it take for the mixture to get to a caramel color, and then how long does it take to reach 248?) I’m just looking for an approximate time, like should I expect this to take an hour and a half, etc.

  • annieseats

    I would estimate around 30-45 minutes. Not more than an hour.

  • Chelsea Chavez

    Do you know if foil candy wrappers would work here? Thanks!

  • Dianna

    How many days in advance do you think I can make these for christmas? Do I store them in an airtight container in the refrigerator ? Thanks !!

  • annieseats

    These keep for months, no need to refrigerate. Enjoy!

  • annieseats

    As long as the inside isn’t foil but is some kind of paper backing, I think it would be okay. If it is straight foil, I would worry it would be too sticky.

  • Chelsea Chavez

    Thanks Annie for getting back so quickly! They do have paper backs so yay! I love the look of the brown parchment paper you use but can’t find any local. Merry Christmas! =)

  • Molly Bennett

    I think I read somewhere on your site that you use a Thermapen instead of a regular candy thermometer. If so, how does that work for making caramels? I like how candy thermometers attach to the side of the pot (because that’s very convenient), but last year my candy thermometer resulted in caramels that were too soft and didn’t hold their shape. I have been hoping that my Thermapen would provide more accurate results, but I can’t figure out quite how to make that work when making caramels since the sugar requires so much babysitting.

  • annieseats

    I use my Thermapen for other things, but not usually for candy making. As I mentioned above, I only used it here because my last candy thermometer had broken.

  • Sally

    Just made these today. Delish and easy!

  • Gyanni’s Sweet Treats

    I ran out of paper & ended up using foil squares with no problems

  • Diane

    I was told by a lady that worked at a candy shop making candy that most candy recipes are developed at sea level. So to adjust the temperature you need to know at what point water boils at your elevation. Just bring a pot of water to a boil and stick your candy thermometer in and see what the temp is. At sea level water boils at 212 degrees so you would adjust the temp based on the difference between sea level boiling temp and your elevation boiling temp. For example, water boils at 206 where I live so I usually just subtract 6 degrees from the temp the recipe says to take the mixture to. Hopefully that makes sense. I know I’m a little late commenting on that, but maybe it will help for the future! I’m sure experimentation would also help, but if you’re like me it’s super frustrating to waste ingredients on a failed recipe!

  • Marilyn

    I made these last year for christmas gifts. I can’t wait to make them again!