Soft Caramels & Caramel Apples Marjorie's Candies

[MarjoriesCandies]

Half and half has pretty much half the amount of fat as heavy cream. Look for it by name in the grocer's refrigerated section.

Thanks for the question.

Margie

[LisaSimpson2006]

Sorry!!

I am not sure what is half and half!!

[MarjoriesCandies]

Bring the temperature up just a little, maybe 250 degrees ( I think it is suppose to be 248 ). I have done that by accident and the caramel was just a little harder than I would have liked but still usable.

Thanks for the question.

Margie

[videomanic411]

is this like hard caramels? the sort that quality street sells or mcintosh toffee ;) if u ever have some time to show us how to get them a little harder but still chewy if these are not them. i want to make them with my son.y.

[MarjoriesCandies]

Yes, The recipe would probably need more sugar, try using substituting 1/2 the amount of corn syrup for sugar.

[MarjoriesCandies]

You probably could do this without corn syrup but I have to to tell you that corn syrup is a secret ingredient in candy making. It helps keep the candy from crystallizing, keeping the caramel creamy and not sugary. Therefore the caramel might work but it would have a short shelf like.

Oh, keeping the candy in the refrigerator would help to keep it from crystallizing.

Let me know how things turn out.

Thanks for your comment.

Margie

[sliert]

@MarjoriesCandies Thanks a lot for the info, 1 more question... should I take more sugar for the recipe in stead of the corn syrup? (think I'll try it now anyway:)!)

[sliert]

wow Marjorie! As we say in the Netherlands, I started to waterteeth :)

I had 1 question, how necessary is the Corn syrup? It is not that common here, let alone 'light' versions.

[MarjoriesCandies]

I dipped the small pieces of apple in the caramel.

I am sorry if that was not clear.

Thank you for the comment.

Margie

[SkittlezAK]

What did you dip the carmel bits in?