15 Fabulous Christmas Caramel Recipes (2024)

FAQs

How do you cut caramel candy? ›

The best way to cut the caramels is when they are cold from the fridge. Use a super sharp knife, and mark out your cuts before you make them. I find it easiest to cut the whole pan into strips first with vertical cuts, then make the four horizontal cuts.

Cut in squares and wrap in waxed paper or parchment paper.

Start by wrapping them individually in wax paper, twisting the ends to close, then storing them on their own in an airtight container in a cool, dry area of your kitchen. This will create a waterproof seal around the candies. At room temperature, soft caramel candies will last for as long as nine months.

To slice neatly, remove from the fridge 5 minutes before cutting. Run knife under warm (not hot) water, wipe dry then cut quickly. For very neat slices, clean knife between each cut - I did this for the photos. Don't make the knife too hot otherwise the chocolate melts when you cut it and smears into the caramel.

If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242°F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn't get high enough.

In general the paper sold for home use is too light weight, the grain of the paper isn't made to withstand twisting (it tears), and the wax coating is too light to prevent the moisture from the candy from seaping into the paper and weakening it thus causing it to tear and stick.

The caramel sticks to foil, even if it is buttered (ask me how I know this … ugh!). The only bad part about parchment is it doesn't “form” well to the pan. It sinks down some once you get the candy in the pan, but the corners are never neat and tidy looking.

This can be caused by extended cooking times (especially under acidic conditions) and the use of the enzyme invertase. Increasing reducing sugars will add to the flavor and color of caramel – but too much can cause excessive stickiness.

I began by rolling our individual caramels in cellophane (a type of plastic) wrap. Partially I used this material because it's what I was used to, it's what the chocolatier that I studied under had used. I also used it because it was cheap and I was just starting the company so every dime mattered.

You can leave the caramels out at room temperature, tucked away from heat or light, and they'll stay fresh for six to nine months. If you'd prefer to put the caramel candies away in the fridge to keep them from getting too warm at room temperature, you certainly can.

Can homemade caramel go bad? ›

Fail to store your caramel properly and it will take on moisture, meaning that its texture becomes slimy and liquified. When allowed to progress, it can even change the flavor and smell of the caramel to one that is unpleasant and vinegary. At that point, it's gone bad and should be discarded.

* Caramel: When stored properly at room temperature and away from the heat and light, caramel candy can last six to nine months -- and even up to a year in some cases.

Most candies will keep 2 to 3 weeks (if not longer) if stored tightly covered in a cool, dry place or in the refrigerator. It's best to avoid storing different types of candy together in the same container because hard candies will become soft and sticky, and soft candies will dry out.

Leave Your Slice Overnight Before Cutting

This isn't always possible, but if you can leave your slice overnight before cutting it, you'll find that its SO much easier to cut into neat little pieces. Always leave your slice for at least a few hours (minimum) before cutting to avoid breaking and crumbling.

This can be caused by extended cooking times (especially under acidic conditions) and the use of the enzyme invertase. Increasing reducing sugars will add to the flavor and color of caramel – but too much can cause excessive stickiness.

Use a Pizza cutter to score the candy vertically into the size of piece you prefer, we do about 1" pieces. If the candy is still too hot the lines will ooze back together and will need to be gone over again. When the lines hold their own you can continue with the horizontal cuts.

Carmel and caramel are not different spellings of the same word. Caramel is the correct spelling if you're talking about food or colors. Carmel is a misspelling when used in those contexts, but it is a word that can be used as a name for people or places.