Does anyone have a good homemade caramel recipe they are willing to share? I have a recipe that I love, that I've used for years, but for the past few years it just doesn't turn out for me, and I can't figure out why; I use all fresh ingredients; I test several different thermometers for accuracy before hand; yet, the caramel turns out hard as a rock. The only thing I can think of is that I got a new, heavy pot-can that make a difference, even though I cook to the same temperature (24? Anyway, I am just ready to cry, as I literally spent 2 hours stirring the stuff, not to mention all those wasted ingredients. So I thought maybe I'd cut my losses and try a new recipe.
TIA

I don't have time to post my recipe right now off to work but will post it when I get home. I have made it 5-6 times this year no problem.

Also don't throw out the hard caramel. Get it hot in the microwave and stir in some more condensed milk. When it sets up again it will be soft.

I think I only go to 238-240 but I will check tonight when I get home.

I cheat.... I buy the Kraft caramel chews in the candy isle and melt them with 2/3 cup of half and half in the microwave! Everybody loves my caramel and nobody can tell the difference, or so my clients say. HTH!

aargh, you mean all this time I could have saved my caramel by just adding some condensed milk, or half and half? I will try it this time-I did not throw th caramel out yet.
Thanks to both of you for your help.

I am soooo SORRY!!! I am drowning in powdered sugar over here!!! I have to learn the word NO soon. I have so many orders I am working night and day!!

ANYWAY.......

Caramels- this is for caramel squares like KRAFT that you would buy in the store.

1 1/2 cups (360ml) light corn syrup
1 cup (240ml or 200g) granulated sugar
1 1/3 cups (320ml) sweetened condensed milk
2 cups (480ml) whipping cream
1/2 cup (120ml or 112g) butter. cut in thin slices

Before you begin line a 8 inch square cake pan with foil and spray or butter it.
Blend all ingredients in a 4-quart pan on medium heat. Stir constantly with wooden spoon and wash down the sides of the pan with a pastry brush dipped in hot water. Bring mixture to 238-245 or the consistancy you like. You can test by dropping a spoonful into cold water.
Pour into prepared pan. Let cool over night. Cut into squares.
Entire process takes about 45 minutes I think I heat to 240.
Makes 100 caramels

I have done 4-5 turns of these so far. After cut into squares I refridgerated 1/2 of them and then dipped into choc. to make homemade rolos--YUMMY






Dipping caramel

I use this for turtles, caramel apples, marshmallows, turtle pretzels.
I have made 5 turns of this so far this year.

1 1/3 cups (320) sweetened condensed milk
1/2 cup (120ml or100g) granulated sugar
1/3 cup (80 ml or 56g) light brown sugar firmly packed
3/4 cup (180ml) light corn syrup
1/4 cup (60ml of 56g) butter
1 1/2 teaspoons (7.5ml) vanilla

Conbine milk sugar and cornsyrup in a pan on medium heat, stir constantly with wooden spoon. Wash down sides of pan with pastry brush dipped in hot water. Cook to 236-242 or consistancy you like. Test by dropping into cold water. The higher the temp the more firm the candy. Remove from heat and add in butter and vanilla. Pour out into glass bowl and let set undisturbed for 10 minutes. I think I heat to 238.

Yummy! I know what kind of candy I'm making tomorrow. I thought I was done with my candy for this year but I have always wanted to try homemade carmel and so I'm going to give this a try.

Thanks for posting.

Check this out for caramel...

I was chatting with my SIL today and told her I was doing a Caramel Pie from a cookbook I have. Told her how it says to just put sweetened condensed milk into a waterbath and bake it in the oven after covering. I say...I never knew it was that easy.

She says that her mother does it this way which is even easier:

Put the whole (unopened) can of sweetened condensed milk into boiling water. Boil for 4 hours. Make sure to add water to keep can submerged. Take off heat and let come to room temp. in the water. That's it!!!

Open your can and you have fresh homemade caramel to use in pie, dipping, filling, etc.

I am going to try it this weekend!!!

Be very careful. I hear the cans can explode when cooked this way.

I've done the "boiled sweetened condensed milkin the can" & it was the creamiest best tasting caramel I have ever had!!! It won't explode as long as you keep it covered in water. You can boil several cans at once & keep unopened cans until the expiry date on the can. I cooked it for 3 hours & the caramel was very thick. If you want it thinner just reduce the cooking time. Yummmmmm

Thanks everyone. I was able to salvage my hard caramel by melting it down and adding some cream, as suggested. But I'm going to save the recipes to try another time.
Happy Holidays

YEAH!!! Aren't you glad you don't have to start over!!!