Soft Caramels & Caramel Apples Marjorie's Candies

Soft Caramels
1/2 cup butter
3/4 cup sugar
3/4 cup light corn syrup
1 cup half and half
2 tsp. vanilla (added later)

1. Combine all ingredients except the vanilla.
2. Stir until all ingredients are dissolved then cook to 248 degrees F. Stir frequently, clearing the bottom of the pan.
3. Add the vanilla and stir.
4. Pour into a plastic lined dish with sides
5. Allow to cool completely.
6. Cut into bite sized pieces.

Category:

Howto & Style

Tags:

• Soft
• caramels
• Caramel
• Apples
• Marjories
• candies
• confections
• sweets
• gifts
• Valentines
• Day
• Halloween
• Thanksgiving
• Butterscotch
• chocolate
• dipping

[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

[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

[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

[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

[LisaSimpson2006]

Sorry!!

I am not sure what is half and half!!

[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.

[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.