A Homemade Twist on Caramel CreamsSquare Labels and Petal Shape Labels with Heart Clasp Boxes.)
My sister and her daughter are returning from visiting family in Alaska, and I thought this would be a wonderful opportunity to try making my sister’s favorite candy— Milk Caramels! The day after she flies in, we’re having a big neighborhood party to welcome her and her little Lucy.
Make the milk cream first; in order to have it ready to go when the caramel is done.
What You’ll Need:
• Candy thermometer
• Large uncoated sauce pot
• 2 9×9 baking pans
• Wax paper
• Cooking spray
• ¾ cup evaporated milk
• Powdered sugar
• 1 teaspoon vanilla extract
The cream filling is my own recipe, and not very strict. Add the wet ingredients into a large mixing bowl. Add about three cups of powdered sugar, and mix together with a fork. Add enough powdered sugar to be left with a super thick paste, with great difficulty in even moving the fork.
Recipe from DaringGourmet.com
• 2 cups white sugar
• 1 cup light brown sugar, packed
• 1 cup light corn syrup
• 1 cup butter, cubed
• 2 cups heavy whipping cream
• 1 cup evaporated milk
• 2 teaspoons vanilla extract
Spray each baking pan with cooking spray.
Add all ingredients, with the exception of the vanilla, into your large uncoated pot. Place the pot over medium heat and stir until the butter is melted. Attach your candy thermometer, and raise the heat to medium-high heat.
Once the mixture begins to bubble, begin to continuously stir with your whisk. You stir the sugar mixture through a few different stages, until it reaches between 230°and 240°. This mixture is extremely hot, be sure to have plenty of mitts within your reach.
When the mixture has reached the correct temperature, it will be the signature silky caramel color. Remove the pot from heat and stir in the vanilla extract. Now, pour approximately one quarter of the mixture into each baking pan. Wait 3 minutes.
At this point, put the milk cream mixture into the microwave and heat for 45 seconds. Stir the cream mixture until very well mixed. The caramel should be slightly cooled. Slowly pour half of the cream into each baking pan, on top of the first layer of caramel. Some parts of the caramel may still be soft, and that’s just fine, it adds to the homemade look. For the final step, pour the remainder of caramel in equal portion over the cream in the baking pans.
Place the baking pans into the freezer for 20 minutes. Lay out wax paper on your workspace. Ease the caramel out of each pan, and use a large knife to cut into pieces. Wrap each piece in wax paper, and place in the fridge to continue setting.
After wrapping each caramel in wax paper, I topped it with a sweet petal shaped label. I cut large pieces, to be savored in separate bites. I placed each in a heart clasp box, and topped with my own welcome home message in the style of Swiss Dots.
More homemade gift ideas from Zoe:
Vegan Ding Dongs Homemade Sidewalk Chalk Cup n’ Saucer Treats Candy Sushi
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