Homemade caramel is great all year round. I use it for dipping apples, over pecans and coated in chocolate, dipping pretzels, or molding in candy-coated molds. The possibilities are endless! It’s also especially yummy on its own!
You’ll need the following ingredients to make the Golden Caramel:
- 2 cups granulated sugar
- 1 cup (2 sticks) butter, cut in small pieces
- 1 cup light corn syrup
- 1 can (14 oz.) sweetened condensed milk
- 1 teaspoon
Once the sugar, butter, and corn syrup melts and begins to bubble, stir in the condensed milk and continue cooking with a candy thermometer until it reaches 245 degrees.
It takes awhile for it to cook, about 25-30 minutes, but is definitely worth the time.
Look at the nice golden color this turns into after cooking for a little while. I’m stirring it and thinking of all the yummy recipes I can make.
After letting it cook until the thermometer reaches the desired time, it turns a nice golden color. Add the pure vanilla extract. Pour it into a pan lined with buttered parchment paper and let it cool.
I like to use the Golden Caramel to make one of my favorites, Caramel Covered Pecans! It’s quick and easy:
Arrange three pecans on a parchment paper covered pan. Cut off a small piece of the Golden Caramel and cover the pecans.
Using the microwave on the defrost setting, melt Light Cocoa Candy Melts® in a bowl for short intervals of time until it almost melts. Stir until smooth. Microwave longer, if needed. Top the Caramel Pecans with the Light Cocoa Candy Melts®. Using the back of a small spoon, spread the melts over the caramel.
Put some Orange Candy Melts® in a disposable decorating bag. Microwave on the defrost setting until almost melted. Knead bag. Microwave longer, if needed. Snip the bottom off of the bag and make random stripes over the Caramel Pecan Chocolates. Refrigerate until set. Enjoy!