Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (2024)

FAQs

What is the best thing to wrap homemade caramels in? ›

Most caramels will need a little time at room temperature in order to cut more easily. Cut in squares and wrap in waxed paper or parchment paper. Wrapped caramels can also be frozen.

Homemade caramel candies don't need to be stored in the fridge, as long as they're wrapped well to be kept free of moisture. You can leave the caramels out at room temperature, tucked away from heat or light, and they'll stay fresh for six to nine months.

If caramels are too soft, that means the temperature didn't get high enough. Again place the caramel back into a sauce pan with a couple of tablespoons of water and heat to 244°F. If you don't have a candy thermometer, you can test with a cold water test.

Line a glass or ceramic pan with parchment paper and then butter the parchment liberally. Allow the parchment paper to hang over the sides of the pan--it will make the cooled block of caramel easier to remove when it's time to cut the candy into pieces.

Protect truffles, caramels, and nougats from dampness by wrapping them individually in clear plastic wrap. Chocolate candies will last up to 2 weeks in the fridge. Caramels can be stored at room temperature for up to 2 weeks. Store popcorn balls this way, too, but consume within one week for the best quality.

Make Ahead and Storing Instructions: homemade caramels will keep well in the fridge, covered or wrapped, for several weeks. Take them out to come to room temperature for them to be soft and chewy.

You can also store your caramels in the freezer in a container or bag to further extend their shelf life; there, they will last as long as a year. If you do so, however, be sure to protect your teeth by letting them warm up to room temperature before eating.

It is not recommended to use expired caramel as it can lead to food poisoning or other health risks. It's best to err on the side of caution and discard any caramel that has passed its expiration date.

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it's liquid again. You can freeze the salted caramel, too.

Should you stir sugar when making caramel? ›

Like dry caramel, you want to gently move the sugar mixture in that same side-to-side paintbrush-like fashion until the sugar dissolves. Then, as soon as the mixture comes to a boil, it should not be stirred, as the agitation can cause crystallization.

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

In general the paper sold for home use is too light weight, the grain of the paper isn't made to withstand twisting (it tears), and the wax coating is too light to prevent the moisture from the candy from seaping into the paper and weakening it thus causing it to tear and stick.

Certain ingredients like corn syrup can make it sticky. Not cooking the candy all the way to hard crack stage can make it more sticky. High humidity in the air can make it sticky.

Made soft caramels for holiday favors and we cut regular waxed paper into squares (4x4 inch squares for 1x1 inch caramels), wrapped the caramels on the diagonal and twisted the ends.

Start by wrapping them individually in wax paper, twisting the ends to close, then storing them on their own in an airtight container in a cool, dry area of your kitchen. This will create a waterproof seal around the candies. At room temperature, soft caramel candies will last for as long as nine months.

I began by rolling our individual caramels in cellophane (a type of plastic) wrap. Partially I used this material because it's what I was used to, it's what the chocolatier that I studied under had used. I also used it because it was cheap and I was just starting the company so every dime mattered.

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it's liquid again. You can freeze the salted caramel, too.

Caramel can stick to wax and parchment paper, so I suggest lining a baking sheet with a silicone baking mat to make homemade caramel. Candy wrappers. If you plan on gifting these caramels, wrap them in candy wrappers!