southerncook
This bake is ideal for you if you enjoy the flavor of potatoes with ranch dressing and all the extras. It’s simple to make and will provide goodness for days to come!
Caramel is a substitute for chocolate when we are unable to have it and it is very easy to make at home. We’ll admit that the thought of making caramel intimidates us a little, but you’ll be surprised at how easy it is to make and serve. These homemade Amish caramels are our favorite because they contain all the necessary ingredients, are easy to make, and taste great. These decadently sweet pastries are typically served as a Christmas dessert, but there’s no need to stick to that tradition.
The distinctive quality of Amish caramels is their softness. There are numerous ways to cook caramel, which produces a wide range of caramel consistency. As the temperature rises, caramel becomes more dense.
These caramels are light in color and soft in texture, making them almost extremely simple to eat! Summer is a terrific time for these small delights, and we enjoy how the wrapped caramel sweets have a carnival-like air to them. This delectable dish is guaranteed to go fast, so it’s a good thing it’s so simple to make! When preparing caramel, always remember to take caution since it is incredibly hot. But don’t let the caramel’s apparent difficulty deter you from cooking this delicious delicacy.
Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
Yield: 72 box-cut Amish caramels
Nutritional facts
Calories: 44 Kcal
Ingredients
1 cup granulated sugar
¾ cup corn syrup
½ cup unsalted butter
1 cup heavy cream
½ teaspoon vanilla extract
How to make
Step 1:
Grease the baking pan. Add the sugar, corn syrup, butter, and ¼ cup of cream in a medium saucepan over medium-high heat and boil while stirring continuously, then add the remaining cream and stir well.
Step 2:
Insert in a candy thermometer while constantly stirring, when it hits 240 degree Fahrenheit remove caramel from the heat and add in the vanilla, then pour into the prepared baking pan.
Step 3:
Use a toothpick to burst any air bubbles that rise to the top while stirring. Then leave it to cool overnight. Use a small offset spatula to loosen the caramel block from the pan.
Step 4:
Place the block to a cutting board and cut into desired size and shape. Then wrap each of them in a wax paper if desired.
Tip and variation:
You will need a candy thermometer for this recipe.
Make sure to store them at a cooler temperature so they don’t melt.
For extra special treat, dip them in dark chocolate and cover them in sea salt to enjoy.
