We get a nice firmness at about 230°. It seemed to inhibit the crystallization the same, as it was the same as the other batches I had made with cream of tartar. I learned to make caramel the old fashioned way from my mom, using the “soft ball” check in water. 1 tsp vanilla I think I would love an espresso flavored caramel! It still turned out great, thanks to your amazing recipe!!:). I appreciate the thorough instructions. I’m not quite sure how it will affect the texture, but you’re welcome to try and let me know how it goes! I am sure the altitude makes a difference, and I live in New York, so perhaps do some research and see if you can find anything online. Because this is a no-corn-syrup recipe… Most homemade caramel recipes call for corn syrup, and they are a lot easier to make, but I was up for the challenge. This recipe uses molasses instead of corn syrup and yields approximately six cups of caramel popcorn. ★☆. Baking powder is a mixture of baking soda and cream of tartar. ★☆ Considering the low price of a thermometer, it is best to have one. Traditional recipes for homemade caramel corn almost always call for the use of corn syrup. The consistency was hard crack so instead of taking it all the way up to 350 and risk burning it and wasting ingredients, I stopped at 300 and added the butter and heavy cream. If you’ve been following my posts, I try to substitute or get rid of corn syrup as much as I can. So glad you enjoyed making these. Sure I’m a recipe developer who develops custom recipes for companies, writes for food magazines and teaches cooking classes, but am I a CHEF? Our recipe is a two-part process: First, we cook the sugar syrup (sugar, corn syrup, and water), and then we add the cream and butter. It took my an hour on the first step. My other pot was heavy bottomed, but I think I was having trouble with hotspots. Add more butter to even it out? Caramels has always been one of my absolutely favorite candies. I make caramels every year for my family but I’ve been determined to find one without corn syrup. Pop the corn according to package directions and ... in brown sugar, syrup and salt. ✔️ Used fondant for the first time This recipe is easy to follow, and the touch of salt just perfectly complements the sweet buttery chewy candy. Stoves differ, but patience is the only key. . Success with the first attempt, but I didn’t take it quite to 350 degrees as it started to smell ‘done’. Hi Kristen! We are living overseas and it is difficult to come by corn syrup, so this has been a Godsend. ★☆ Then, instead of heavy cream and butter, I used coconut cream and coconut oil. Unfortunately, mine turned out gritty and crystallized. Save my name, email, and website in this browser for the next time I comment. I didn’t read every comment, so maybe someone said this already. Things that can make the bottom of the pot high enough to burn your caramel are the thickness of the metal.The type of metal. I know folks with burned batches are frustrated and I completely understand that. Over the past few months, I’ve been taking this commitment to heart, and I’m happy to say I’ve mastered these things in 2015: ✔️ made my own sourdough bread 6 Quarts Popped Popcorn 2 Sticks Butter 1 Cups Firmly Packed Brown Sugar I’m making it today as holiday treats for friends. Line an 8×8 baking dish with parchment paper so that the excess hangs over the edges. Once the sugar starts to caramelize, it will quickly darken. Let me know if you try! In a sauce pot, melt butter, honey, vanilla, and brown sugar on med. I just made them and they turned out perfectly! If sugar crystals appear above the surface of the syrup, wipe down the sides of the pot with a damp pastry brush. I did this and they turned out perfect. s’mores toffee bark You are welcome to try! The recipe is here. Also, you can’t rush the process. It adds great texture and amazing coffee flavor. Whisk continuously until the sugar dissolves completely and the syrup is clear, around 5-8 minutes. Let it do it’s thing, even if it takes a long time. 350 is way too high a temp for this recipe. I’m on the hunt for a good vegan alternative to make for friends, I might try this recipe with coconut cream and coconut oil…wish me luck! I am very greatfull. Heat, stirring occasionally, to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. ✔️ Make kimchi It coats apples really well and actually sticks compared to the corn syrup caramel that slides off the apple after drying. Instructions. When ingredients are hard to find, you don’t want to waste any by attempts that don’t work out! These candies are free of artificial flavors, high fructose corn syrup … It’s too thick for sauce, but too soft to wrap individually. It’s a slow process. Total Time 1 hour 20 minutes. Your email address will not be published. Caramels are pretty easy to make. But that being said – this recipe is 100% accurate. 3 tbsp unsalted butter, room temperature Sometimes it takes several tries until you get it right. Just butter, brown sugar, vanilla, and baking soda are used to make the delicious caramel coating. Otherwise, I might just revert to my Milky Way habit. Now for 2016, some of my foodie resolutions included: ✔️ Learn to smoke meats It also hastens the transformation of the candy from a thin syrup to a thick concoction that solidifies as it cools. IF your caramel is burning at 300 degrees, it might be worth considering that the pot is not at 300 degrees, just the mixture. Q: I have successfully made your recipe for caramels multiple times, but had been looking for a way to make them without corn syrup, as I try to avoid that particular ingredient whenever possible. I haven’t made these yet, but I’m super excited to try. Instead, I was working on a special PECAN TURTLE recipe for next week’s blogoversary post, and when I posted pics of the caramel making process, everyone went gaga with requests. And since the caramel making process was a journey in itself (it took three tries to get it right), I decided it deserved a dedicated post. When the syrup reaches 350 degrees F and is a medium-dark amber color, remove it immediately from the heat and add in the heavy cream and butter. This recipe is different from other caramels because it does not call for corn syrup. Greatly appreciate your clear and easy-to-follow directions. I also found not to substitute a 1:1 ratio of table salt for the crushed sea salt as it became slightly too salty. Caramel is so fickle! I do think that for apples it needs to be a little thicker though, kind of “milkier”, should I increase the amount of cream, butter or maybe reduce a little the water of the first step? I am curious if altitude was an issue here. This caramel is VERY sticky though…I hope I don’t lose a filling. I know that it got to the right temperature, because I used a candy thermometer. I use all organic ingredients and it is awesome as pieces, caramel apples and turtles with cashews. They don’t taste burned, though! Stir in corn syrup and condensed milk. Once the candy is at the firmness you like, take it off and note the temperature for future reference. Prep Time 20 minutes. Thank you again!! What are your thoughts— Do I add it up front and melt with sugar mixture and would there be any modifications to the recipe/procedure? Maybe add a small pat of butter to even it out. Since ball stages depend on temp I will adjust for altitude. Click http://nishamadhulika.com/929-soft-chewy-caramel-candies-recipe.html to read Caramel Candies Recipe in Hindi. How soft are your caramels and how long do you give them to set. (Conversions or located in the recipe). Coat it in chocolate, and you have absolute heaven in your mouth. The only ting I had trouble with was cutting the caramel as it was very tough to work with. I will be bringing these to share with my coworkers on this busy emergency room Halloween night ! and if so, where in the process would I add that? Fwiw, I am high altitude (over a mile above sea level) and did not tweak this recipe, turned out fantastic! Watch it carefully to make sure the caramel does not burn, and if it starts to darken more around the edges, lower your heat a bit, and swirl it with the thermometer to keep the color even throughout. Megan came across your recipe as we would too do not wish to use corn syrup. Even in my solid copper candy-making pot. Can’t wait to try this. Even I wasn’t that lucky! I’m thinking of using honey instead of cream of tartar would that be alright? I cooked them to 220 degrees F and it’s been over 2 hours but they are still very very liquid/gooey. Where I live it’s next to impossible Getting anything like that…can I perhaps lessen the crystalization by adding butter and honey a little early? It made about 38 caramel candies, although mine were pretty uneven in size . Where I live, whipping cream is 30-33% fat (as compared to US Heavy cream at at least 36%) and the higher creme double (40%) is not liquid (like creme fraiche). Stirring constantly. Quickly poor in a GREASED baking dish and allow to cool. Thank you for show much for sharing the yield on this. However, after a bit of testing I discovered corn syrup … I do not have a candy thermometer. I let it set overnight and made the chocolates … This recipe was tested with granulated white sugar. The truth is, this dedicated caramel post was never supposed to happen. Thanks Terry!! I actually don’t even know what it would be on a thermometer, lol. You have to bring the caramel to temperature very slowly or it can burn really quickly. (Measures the same as butter). New Years may have come and gone, but I’ve still got a lot of foodie resolutions to accomplish. Would you happen to know at what point to pull it from the heat?? I tried a recipe using honey, which ended up having an unpleasant aftertaste. If you’d like to check the firmness, fill a small bowl with cold water and drip a bit of the candy into the center of the bowl. Freshly popped popcorn, almonds and peanuts drizzled with a caramelized buttery sauce, this sweet snack is hands down, one of the most irresistible treats you will make. In a large saucepan, mix the brown sugar, granulated sugar, corn syrup and 1 cup of the cream. Between knowing how the stages look, and using the water test, it is something that is possible. Mel was kind of worried when I wanted to add more cream and butter but the proportions worked out perfectly in the end. can I use white sugar instead of brown sugar for the caramel?? It was the first time that I attempted to make caramel (to coat apples) and I followed the recipe exactly as you said (and was anxious and nervous the whole time), but it turned out great. Melt the sugar, butter, corn syrup, and salt together in a large, heavy-bottomed sauce pan over medium heat. It is still brutally hot. You might just find that you prefer your hand made goodies to the ones you buy in the stores, plus they make great gifts ideas too! But I would like to use preserves in my next batch. Everything seemed to work perfectly. These mouthwatering caramels are a perfect sweet treat or homemade gift. It means you must try the latest sous vide machine and keep up with the ever-changing food trends. I was wondering if adding another extract to the recipe would compromise the end result? Homemade caramel candy is a treat for any occasion and this easy caramel recipe is perfect for all your caramel cravings! Exactly the recipe I’d been searching for – thank you! This caramel is different from other caramels because it is not made with corn syrup. Made these last night. Candy Apples Without Corn Syrup. I live in Irvine, CA. ✔️ Made cauliflower everything (rice, couscous, buns, pizza crust, nachos chips). We use carmels for our gingerbread house chimney, but don’t like to buys the junk ones any more. Once melted reduce heat to medium or low and cook until candy hits 215-220 F. Turn heat on lowest possible and cook for 2-3 minutes, stirring constantly. But I persevered and boy was it worth it! It can probably be subbed one for one but I haven’t tried it so I can’t vouch for it. After adding these ingredients, the temperature stayed way higher than 248° so I didn’t bother putting it back on the burner. My daughter an I make Turtles every year at Christmas. ✔️ Spiralized everything! The temperature must be precise in order for the caramel to set up correctly. If you want a caramel syrup… high until melted. ✔️ Experiment with flavored sugars and salts It is a delicious summer time or holiday treat everyone will go crazy over! Bring to a boil and then decrease to simmer 7-10 minutes or until mixture achieves deep golden color, stirring constantly. Cut squares of wax or parchment paper a little larger than the size of your caramels and wrap each caramel, twisting the edges closed. Continue cooking the sugar without stirring, brushing down the sides of pot if crystals form. Liv, So glad you loved it! I’m so grateful to have this recipe and I’m quite sure the fault was mine. fleur de sel, for finishing (I prefer this brand). Next time you are craving a sweet treat, roll up your sleeves and take sometime to treat yourself in the kitchen. When I made these the caramel got very gritty and the bottom of the pot became covered with a crystalized solid. The thing with this yummy candy is that they go from yummy gooey sweetness to hard candy in a matter of minutes. These smooth classic caramels are free of major food allergies (gluten, dairy, eggs… even corn). I gave it a try and after a few tweaks on the proportion of sugar-to-coconut milk, was delighted with the results! The Best Caramel Popcorn No Corn Syrup Recipes on Yummly | Caramel - Popcorn Balls, Easy Caramel Popcorn, Candy Corn Caramel Popcorn. When the sugar dissolves, clip an instant-read thermometer to the side of the pan so that the heat sensor is immersed in the sugar (it must be immersed or it will not read the temperature correctly!). I hate using any ingredients of questionable quality and love that there isn’t any yucky corn syrup in this recipe. Your email address will not be published. and I don’t feel qualified enough to answer your question. Do you think I just needed to cook the last step longer? But, yes, 350 is correct and yes, it was a sloooooow process. or maybe even less water at the beginning with the sugar? Your email address will not be published. The amount of corn syrup used in a caramel recipe determines the texture. We are not bakers or candy makers and we are first timers! Make sure to check out these other great dessert recipes: Filed Under: Awesome Eats Tagged With: Candy Recipes. adapted from kitchen-tested, 2 cups sugar There are lots of readers that have made them successfully. About how many pieces do you say this recipe makes? Because this is a no-corn-syrup recipe, this process can take 10-15 minutes, do not attempt to rush it by raising the heat! 1/2 tsp fine sea salt When I added cream and butter, my temperature didn’t drop below 248 even though I had it off the heat for a couple minutes. And for those who asked. Make It: Bourbon Salted Caramels | : No corn syrup recipe!Stir and Strain, Make It: Bourbon Salted Caramels No corn syrup recipe! Not sure I have the patience to try again. Can this be put in an oven if we don’t have a thermometer. Good thing I bought a quart of cream! ✔️ Make homemade soft pretzels With this recipe, you are basically making your own corn syrup, so the mixture has to come very slowly to 350 degrees. Let the caramels set for 2 hours – overnight in a cool, dry place. Add the light organic corn syrup and full fat coconut milk. very very good but mine is still a bit liquidy is it ok to put it in the freezer? It is extremely reliable. Wanted to point out a typo–shouldn’t it be heated to 250 degrees, not 350? Any other suggestion would be great! Best of luck! To me, being a chef is not about the certificate (although I did go to culinary school) or which restaurant you work in. In a large pot, combine the sugar, cream of tartar and water and set over low heat to caramelize. Was something amiss? Boil some water and see of it is accurate. It took a while to find the whipping cream as well, but we finally located that as well. ✔️ Make egg yolk ravioli Recently hubby and I have been trying to cut out refined sugars, so that means I had to figure out a way to make homemade caramels without corn syrup if I wanted to be able to have a sweet treat at home. Thanks for a great recipe! Hi Natalie! It melted right into the caramels no problem. (Stirring constanty) Once melted reduce heat to medium or low and cook until candy … I know that once happened to me too when I made them and I just kept them in the freezer to hold their shape. Heat the cream and let the cream get infused with the flavors of the vanilla pod. Enjoy awesome eats, quirky finds, life hacks and more! ✔️ Cooked with plantains I’ve made it three times now over the last couple weeks and it has turned out perfectly each time. Hard Candy Recipes that Don’t Require Corn Syrup Even though corn syrup is added frequently while making candies, frosting, fudge, and other sugary treats, we can omit it from the ingredients’ list altogether. Followed the recipe to a T. They are too soft – like they didn’t set up enough. The first time the sugar burned just a little over 300 and that was with me watching it like a hawk and taking 45 minutes to get to that temp. All these things helped me not burn my caramels, I think! When the mixture settles, stir with a silicon spatula until smooth. Thank you so much for this recipe!! Combine brown sugar, white sugar, butter, corn syrup, cream, milk and vanilla in a medium saucepan over medium heat. I’m SO glad it worked for you! I have a question about temperatures! (DUH!) Being a chef means food is your passion, and you are constantly striving to keep with the times and get better at what you do. Remove the pan from the heat, add the salt and vanilla and stir. If the caramels stick to your knife, spray your knife with a little nonstick spray. Bring the mixture to a boil and continue to cook, stirring constantly until a candy thermometer reads 235 degrees F, the soft-ball … What did I do wrong? ✔️ Learned to tolerate cilantro (this is a real victory for me!) My caramel burnt before it reached 350 degrees, how can I stop it from happening in the future? Try making it without a thermometer and just watch for the color to be medium-dark amber before removing from heat to add cream and butter. My caramel didn’t set up properly. I’ve been struggling with” promises, I decided to tackle some things in the kitchen this year, and I don’t just mean cooking diet food. Perhaps as you mentioned, you went too slow? Read through all the comments and still have no idea what I did wrong. ROLO CANDY RECIPES. If I wanted a firmer caramel, would I cook it longer pre cream or post cream? I’m so so happy to hear you had great results on your first try! Oh gosh Lisa, I’m so sorry this recipe didn’t work for you! Because this is a no-corn-syrup recipe, this process can take 10-15 minutes, do not attempt to rush it by raising the heat! Everything else I found just didn’t sound right. Raise the heat to medium-high and bring the syrup to a boil, whisking until bubbles begin to form, then stop stirring. Is it possible to make these without a thermometer? They turned out wonderfully! Hi Amy, I haven’t tried it but I don’t think it would compromise the recipe. Thank you! Your email address will not be published. If you want to make a firmer caramel, you definitely need to heat it to a higher temperature. can I use brown sugar? So when I thought about my foodie resolutions this year, I decided that I have to try everything at least once. Probably not possible. But I did follow this to a T, having never made a successful batch of caramel in my life. Homemade No-Corn-Syrup Artisan Caramel Lift the caramels out of the dish using the parchment paper and sprinkle with fleur de sel. QI is a lifestyle blog to help you be ok with your not so inner weirdo. ), then I want to be well versed in all things food. Add both, the pod and the scraped paste to the cream. I made these today, exactly as posted. Can you freeze? I have nevermade candy or carmels so this danger wasnt in forefront of my mind and should have been.OUCH. I used room temp. 1/3 cup heavy cream, room temperature Its an easy to make, stove top caramel popcorn recipe without using brown sugar, corn syrup and oven. The water drop test is pretty accurate.I. I didn’t have a candy thermometer so I used one for meat instead and it was fine. Hope that helps . watched it very carefully. So, I’m going to enjoy my squishy caramel and try again for firmer ones. I used a good thermometer to check for the 248 degrees. I made these twice now. However, they can go wrong. I’m not offering a solution, just wanting to point to a culprit. Be careful because the mixture will sputter and foam at this point. This tasty recipe is a perfect snack for after school or movie night, and uses ingredients you already have in your … Learn how your comment data is processed. In my opinion, this recipe was very easy and fun to do! Thanks. I have frozen my individual wrapped caramels with much success! This recipe is amazing! Raise the heat to medium-high and bring the syrup to a boil, whisking until bubbles begin to form, then stop stirring. I was skeptical because of all the comments that said that their caramel burned, however mine came out perfect! ‘Mels are even part of Melinda’s name, that’s just how much caramel runs through her veins. Thanks! For recipes I have just tried or am still learning about that have corn syrup, I do it the original way first before I test it without corn syrup. I then tried to use maple syrup, but that batch burned early on in the cooking process. Thanks for sharing Tori, I am so happy to hear that! I was really passionate about coming up with a recipe that has no corn syrup because it’s so hard to find! So with these, you’re kind of starting off making your own corn syrup. Depending how fast you raised the temperature, you might need to raise the temp up to 250-275 depending on your mixture, how fast you heated it, and the area you live in. Continue cooking the sugar without stirring, brushing down the sides of pot if crystals form. Process would I cook it have no idea what I did follow this to a concoction! These ingredients, the second batch and they were even more amazing halves and scrape the inside of it week! Me, means you experiment with cooking techniques and ingredients and you should drip enough to them! Minutes stirring every 15 minutes or so you happen to know if it takes a time... 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