In the Kitchen at Eidolon: Soft Caramels


Growing up, every year around Christmas my mom and Aunt June baked and made all sorts of delicious cookies and candies. They would make up pretty festive plates with a variety of their treats and take them around to their neighbors and friends. Now that I’ve moved away I still continue to do this tradition, as do they. 

A few of my Facebook friends asked for our caramel candy recipe after I posted a photo of my recent batch, and it’s so much easier to write a blog when it comes to recipes, so here you are. Enjoy! 

First prep your 9X13 pan for cooling by brushing melted butter all over. It’s best to have as much as possible prepared beforehand when making candy. 

Ingredients: One 14oz can of sweetened condensed milk, one cup of butter, one and a half cup of corn syrup, and two cups of white granulated sugar.  

Directions:  Combine all ingredients in a large heavy sauce pan over medium heat. Stir constantly until boiling. Next add a candy thermometer and stir until mixture reaches soft ball stage 235°-240°. Pour into a buttered 9X13 pan. Let cool and then cut into squares, and wrap each piece into pre-cut wax paper squares.  

Note: Patience is key when making candy; sugar continues to get hot, so grab a stool and keep stiring until your candy reaches the proper temperature; do not turn up the heat in an effort to speed up the process; you’ll end up burning the candy.  

I like my caramel a bit harder than soft ball consistency, so I cook my caramel closer to hard ball temps  (250° - 265°).