Are you looking for a delicious soft caramel recipe to make?
This is the recipe my Grandmother would make. It ws given to her by a good friend and has been passed down since through my family. I learned how to make it when I was 10 and have enjoyed making it for Christmas every year since. It’s not Christmas, without Grandma’s Old-Fashioned 1-2-3 Caramels.
These caramels are incredibly soft and practically melt in your mouth when you eat them. Best of all they only have 3 ingredients.
I learned how to make this recipe the old fashioned way without a thermometer. Basically, you drizzle some of the caramel mixtures into a small bowl of ice water and can tell what temperature stage of candy making you have reached. For those who are not familiar with this method of determining the temperature of your candy, I have included a quick guide you can refer to for the old-fashioned cold water test (with corresponding temperatures for those using thermometers.) after the recipe.
Old Fashioned Soft Caramels
This is my Grandmother's 1-2-3 soft caramel recipe (which she received from a friend) and was then passed down through our family. We make it every Christmas.
Ingredients
- 1 Cup White (clear) Corn Syrup
- 2 Cups Sugar
- 3 Cups Heavy Whipping Cream
Instructions
- Mix Sugar, Corn Syrup, and 1 cup of Heavy Whipping Cream in a pot.
- Cook mixture at medium heat while stirring constantly till it reaches the firm ball (or as I like to call it chewy ball) stage.
- Add 2nd cup of Heavy Whipping Cream into the mixture and again cook while stirring constantly until you once again reach the firm ball stage.
- Add 3rd cup of Heavy Whipping Cream into the mixture and again cook while stirring constantly until you once again reach the firm ball stage.
- Pour Caramel mixture into buttered 9x13" pan to cool
- Cut and wrap individual caramels.
- Enjoy!
Notes
When stirring do not scrape the sides of the pan for the crystalized sugar on the side of the pan will make the caramels grainy if mixed back in.
Cold Water Candy Test
This is the old fashioned method for how to determine the temperature stages for candy making
Soft-Ball Stage
If using a thermomiter 235° F–240° F
When dropped into a bowl of ice water the sugar mixture will form a very soft, flexible ball. When you remove the candy ball from the water it flattens out.
This is the stage that most Fudges, pralines, and fondant are cooked to.
Firm-Ball Stage
If using a thermomiter 245° F–250° F
When dropped into a bowl of ice water the sugar mixture will form a firm ball that won't flatten when it is taken out of the water.
This is the stage that most caramels are cooked to.
Hard-Ball Stage
If using a thermomiter 250° F–265° F
At this stage, the mixture will thick, "ropy" threads as it drips from the spoon. When dropped into a bowl of ice water it will form a hard ball that won't flatten when taken out of the water. The ball will be hard but still malleable.
This is the stage that most Nougat, marshmallows, gummies, divinity, and rock candy are cooked to.
Soft-Crack Stage
If using a thermometer 270° F–290° F
When dropped into a bowl of ice water it will solidify into threads that, when removed from the water, are flexible, but not brittle. These treads will bend a bit before the break.
This is the stage that most Saltwater taffy and butterscotch are cooked to.
Hard-Crack Stage
If using a thermometer 300° F–310° F
When dropped into a bowl of ice water you will hear a distinct crackling sound and the mixture will form hard, brittle threads that break when bent.
This is the stage that most Toffee, nut brittles, and suckers are cooked to.
I really hope you enjoy these soft caramels. They are a special family favorite. If you want to switch things up you can dip cut squares of caramel into chocolate for chocolate caramels. Or you can add salt to the caramels after you pour them in their 9×13 pan for salted caramels. I have also considered adding chopped walnuts into the caramel before pouring them into the 9×13 pan then adding chocolate on top to make turtle squares.
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