When it finally reaches the right temperature, I immediately pour the caramel into the prepared baking pan. This part is always exciting because the caramel spreads out in a shiny golden blanket. I don’t scrape the pot too aggressively because the very bottom may have slightly firmer bits. Then I let it cool completely at room temperature. Once set, I lift the slab of caramel out, place it on a cutting board, and slice it into squares. Wrapping each piece in wax paper feels almost nostalgic—like assembling little gifts of sweetness.
Pro Tips for Best Results
I tested this recipe three different ways—higher heat, lower heat, and a mix of both—and the best results come from keeping the heat steady and moderate. Too hot, and the caramel turns grainy or cooks too quickly. Too low, and it takes forever and doesn’t develop the right depth of flavor. Medium heat with consistent stirring gives perfect results every time.
Here’s what I learned the hard way: do not walk away from your caramel. I once thought I could rinse a measuring cup quickly, and by the time I returned, the temperature had climbed too high. Caramel can go from perfect to firm and crumbly in seconds. Staying close and watching the thermometer saves so much heartache—and ingredients.
Another tip I swear by is using a candy thermometer that you trust. I had an older thermometer that was off by nearly 10 degrees, and my caramels came out too soft. Now I always double-check by testing the thermometer in boiling water to make sure it reads 212°F. That tiny step has saved me from many ruined batches.
Finally, don’t skip the wax paper wrapping. Not only does it keep the caramels soft and fresh, but it also prevents them from sticking together. I’ve tried storing unwrapped caramels in a container, and trust me—it becomes one giant caramel block. Wrapping each one individually makes the whole experience feel truly vintage and special.
Common Mistakes to Avoid
I made this mistake the first time: I stirred too little. I thought an occasional stir would be enough, but caramel tends to scorch at the bottom quickly. Those burnt bits create a bitter taste that ruins the entire batch. Now I stir consistently and scrape the bottom of the pot regularly.(See the next page below to continue…)