Homemade Caramels ~ An Easy and Favorite Holiday Candy Recipe (2024)

FAQs

What is the best thing to wrap homemade caramels in? ›

Most caramels will need a little time at room temperature in order to cut more easily. Cut in squares and wrap in waxed paper or parchment paper. Wrapped caramels can also be frozen.

Homemade caramel candies don't need to be stored in the fridge, as long as they're wrapped well to be kept free of moisture. 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.

Why do I line with parchment? Because the caramel doesn't stick to it. Wax paper would melt and disintegrate under the high heat.

Use a sharp knife to cut the caramels into your desired size. I like to cut ten rows and then individually cut each row into 10 or 11 pieces. To wrap the caramels, either cut wax paper into 4x5 inch rectangles, or use candy wrappers.

This wee amount of acid prevents any crystallization—from subtle graininess to total disasters. In other words, it leads you toward the smoothest, shiniest, silkiest caramel sauce.

Protect truffles, caramels, and nougats from dampness by wrapping them individually in clear plastic wrap. Chocolate candies will last up to 2 weeks in the fridge. Caramels can be stored at room temperature for up to 2 weeks. Store popcorn balls this way, too, but consume within one week for the best quality.

* 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.

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.

Any sweet that can be made ahead comes in super handy during a busy holiday season. These crunchy cashew Christmas candies can be made up to a month in advance when stored in an airtight container.

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.

Can I wrap homemade caramels in parchment paper? ›

After the caramels have set, use a sharp, buttered knife to cut it into squares. For gift giving, wrap each square into a piece of parchment paper, twisting the ends in opposite directions.

Caramel can stick to wax and parchment paper, so I suggest lining a baking sheet with a silicone baking mat to make homemade caramel. Candy wrappers. If you plan on gifting these caramels, wrap them in candy wrappers!

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.

For these homemade caramels you want a heavy-bottomed stainless steel pan. I recommend using a pan that does NOT have a nonstick coating. Heavy-bottomed simply means the pot or pan has a thicker base. It shouldn't be thin and tinny.

Wet caramel is made by combining sugar and a liquid and cooking them together, while dry caramel is made from just sugar, heated in a dry pan until it liquefies and browns.

After the caramel cools down, pour it into a glass jar or container. Refrigerate for up to 1 month. The caramel solidifies as it cools, but you can reheat in the microwave or on the stove so it's liquid again. You can freeze the salted caramel, too.

Butter the bottoms and sides (get into the corners, too!) of a 9X9-inch square baking pan. (Alternately, you can line with parchment and butter the parchment – this may make it easier to pull the slab of caramels out of the pan after they have cooled in order to cut and wrap them.)