Homemade Butter Caramels with Pink Sea Salt Recipe

Updated on May 31, 2016
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Vespa's recipes have appeared in "Midwest Living" & "Taste of Home" magazines. She belongs to "Cook's Recipe Testers" for Cooks Illustrated.

Salted Butter Caramels
Salted Butter Caramels | Source

Salted Caramel Recipes

Caramel is loved the world over, in all its many forms. In South America it is called manjar, cajeta or dulce de leche, which literally means "sweet of milk". Cooked to a spread-like consistency, it is then enjoyed on spread, spread between layers of cake or marbled through ice cream.

In North America, it is usually cooked to the firm ball stage and sliced into squares or poured over apples. In the past, old-school wisdom dictated the creation of pure, unadulterated caramels with the freshest of ingredients and no additional salt. This salted version, though, is so seductive it will do the tango with your tastebuds. And remember, these are not the commercial caramels that pull fillings from teeth. The soft texture means they truly do melt in the mouth.

My love of caramel stretches back to my childhood. One of my fondest memories is of my mother standing patiently at her stove, stirring the contents of a copper pot with her wooden spoon. I wait, feet bare on the linoleum floor as a sweet, buttery fragrance wafts provocatively across the room. Finally, after my mother shuffles around the kitchen for what seems like hours, she steps back with a sigh of contentment. Standing on my tiptoes, I peek over the counter and admire her latest creation: tiny, golden lumps of caramel lined up like a marching band at Halftime. Unfortunately, I am banished to my bedroom after abruptly stuffing a fistful of candies into my mouth, where they melt on my tongue like ice cream on a summer sidewalk.

I never forgot those butter caramels, and I never stopped begging my mother for more. At a young age I learned to appreciate the artisanal quality of homemade candy. Since then, I've frequented old-fashioned candy shops with their marble counter tops and rows of fudge, English toffees, caramels and chocolates, just waiting to be wrapped up in brown paper and twine. Usually, though, I devour my finds long before I reach the comfort of my home.

Although candy making may seem like the culinary equivalent of climbing Mount Everest, don't despair! With proper preparation and technique anyone can turn a pot of molten, lava-hot syrup into an impressive dessert or gift. Just set aside an afternoon or evening, pour a glass of wine and rely on the following step-by-step instructions as your guide. After successfully completing a couple of batches you, too, will become a candy-making expert and the talk of your family and friends.

Foolproof Tips for Perfect Candy

  • Before you begin, assemble the tools of your trade: a heat-proof spatula (we prefer Le Creuset's silicone spatula) or wooden spoon, an accurate candy thermometer, a bowl of ice water and oven mitts to safely handle the hot sugar syrup.
  • You can use 1 cup corn syrup, which will yield a firmer caramel, or a combination of 1/2 cup corn syrup plus 1/2 cup golden or rice syrup. You could also substitute 3/4 cup mild honey for the corn syrup, although it will result in a softer caramel.
  • Try evaporated milk instead of half of the cream, but be aware that fresh ingredients such as real cream yield the most delicious caramels.
  • If you decide to use salted butter, decrease kosher salt to 1/4 teaspoon.
  • Heat the caramel to 248 degrees Fahrenheit, or firm ball stage. For high altitude, subtract one degree for each increase of 500 feet above sea level. For example, if you live at 2,000 feet above sea level, heat candy to only 244 degrees Fahrenheit.
  • If using a candy thermometer, test it in a cup of boiling water. It should read 212 degrees Fahrenheit. If not, adjust recipe accordingly. In my experience, thermometers are often inaccurate. Always use thermometers in conjunction with the ice water test described in tip 7.
  • Keep a bowl of ice water handy. When you think the candy has reached the firm ball stage, scoop up half a teaspoonful of caramel and plunge it into the ice water. It should firm up enough to hold its shape once removed from the water.
  • Be patient and don't rush the process. It's better to cook at a lower temperature even though the candy will take longer to reach the firm ball stage. You can't rescue burned candy. If you don't boil the caramel long enough and it doesn't firm up, you can always boil it again until it reaches firm ball, or use it as a sauce for ice cream.
  • Don't stir too much, only when necessary. Too much stirring will encourage sugar crystals to bind together.
  • Be very careful when handling syrup. It will be very hot! Wear long sleeves and use oven mitts to protect arms and hands while pouring candy into prepared pan.
  • Recruit a candy-making partner or turn on your favorite tunes, relax and enjoy the process!
  • Please don't use table salt in caramel making. The finishing salts listed in the "ingredients" section of this recipe each have their own special characteristics--including health benefits--and none of the bitter, metallic aftertaste of table salt.


4.8 stars from 33 ratings of Butter Caramels With Himalayan Pink Salt

Homemade Butter Caramels

Prep time: 2 hours
Cook time: 30 min
Ready in: 2 hours 30 min
Yields: 50-70 caramels
good preparation is essential
good preparation is essential
milk/cream mixture
milk/cream mixture
golden brown caramel
golden brown caramel
Use a reliable candy thermometer...
Use a reliable candy thermometer...
...and the ice water test
...and the ice water test
chilled caramel
chilled caramel
forming caramel logs
forming caramel logs
slicing salted caramel
slicing salted caramel
wrap and twist
wrap and twist

Ingredients

  • 3 cups white sugar
  • 1 cup corn syrup (please see tip #2, above, for substitutions)
  • 3 cups heavy cream
  • 1 cup unsalted butter
  • 1/2 teaspoon kosher salt
  • 1 1/2 teaspoons vanilla extract or 1 vanilla bean, split and heated in milk
  • Himalayan pink salt, fleur de sel, Celtic or Maldon sea salt or other quality finishing salt

Instructions

  1. Line a 12x15 inch pan with parchment paper and lightly brush with oil. Do not substitute aluminum foil or wax paper for the parchment or the candy will stick. Alternatively, you could line the pan with a Silpat or silicone baking mat instead of the parchment.
  2. In a small pot bring the cream, butter and kosher salt (and vanilla bean, if using) to a simmer over medium heat. Turn off heat and set aside. Remove vanilla bean just before proceeding to step 4.
  3. In a very deep pot, combine sugar and syrup(s) and bring to boil over medium heat, swirling pot and boiling until mixture turns golden brown. Don't stir, except to scrape down the sides of the pot one time. Just swirl.
  4. When the sugar mixture turns golden brown, turn off heat and slowly add warm cream/butter mixture. It will bubble violently for a few seconds. Stir in the vanilla extract (if not using vanilla bean) with a silicone spatula or wooden spoon.
  5. Continue to boil over medium-low heat for 10-30 minutes, stirring only when necessary to keep candy from sticking to sides and bottom of pot, until mixture reaches 248 degrees Fahrenheit on a candy thermometer, or firm ball stage. (see tips #5 & 6, above)
  6. Carefully pour caramel into prepared pan. (see tip #9, above)
  7. Refrigerate caramel for 30 minutes to an hour, until firm but still warm. Do not allow it to cool completely or it will be difficult to slice.
  8. Turn caramel onto a cutting board and peel off parchment paper or Silpat.
  9. Heat knife over flame of a gas stove or coat with oil to make slicing easier.
  10. Cut in half the long way, then cut in half again so you have four long rectangles of caramel. You can either cut the caramel into squares or, if you prefer, starting with the long side, roll caramel into logs. Slice into chunks, then slice chunks in half again for smaller caramels.
  11. Sprinkle with salt, being careful not to salt the candies too much.
  12. Cut parchment or wax paper into 4x5 inch pieces and wrap each caramel individually, rolling them up in the paper and then twisting the ends. Store in refrigerator in an airtight container and serve caramels chilled with a cup of coffee. Can be stored for up to one month.

Caramel Preferences

Which is your favorite way to eat caramels?

See results

Variations: Add chopped nuts to prepared pan for nut caramels. Dip caramel squares in chocolate. Or create your own caramel concoctions such as cardamom pistachio, espresso, coconut or orange. The sky's the limit! If making caramel apples, allow caramel to cool a bit and, while still pourable, dip the apples.

Please feel free to leave your review or questions in the comment box below.

Questions & Answers

    Comments

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    • kenneth avery profile image

      Kenneth Avery 14 months ago from Hamilton, Alabama

      Deee--lious. And I am serious.

      Love those tasty items, but I cannot eat that much, but

      life is short.

      If I am go, I might as well go happy.

      Great hubs!

      You might check some of my abstract/prose works.

      Stay in touch with me.

    • Pro Shell profile image

      Pro Shell 3 years ago from Vereinigten Staaten

      Himalayan salt is something of a luxury item, but so is caramel!

    • vespawoolf profile image
      Author

      vespawoolf 3 years ago from Peru, South America

      How interesting pstraubie48! There´s nothing like caramel made with fresh ingredients. Enjoy!

    • pstraubie48 profile image

      Patricia Scott 3 years ago from sunny Florida

      This sounds very much like the recipe my Momma used when we were kids. It was so good. I have not had any in probably 50 years. I will line up some help and give this a try.

      Angels are on the way to you ps

      Shared and pinned Voted up up and away

    • vespawoolf profile image
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      vespawoolf 3 years ago from Peru, South America

      Thanks for your comment Patkay.

    • Patkay profile image

      Patrick Kamau 3 years ago from Nairobi, Kenya

      I am sure this hub will help many wannabes to prepare their own caramels. Thanks for the share.

    • vespawoolf profile image
      Author

      vespawoolf 3 years ago from Peru, South America

      Maggie.L, yes please let me know how the carameks turn out for you. They make thoughtful and delicious gifts.

    • Maggie.L profile image

      Maggie.L 3 years ago from UK

      My teenage daughter is really into baking and cooking and we were looking for a recipe that she can use to make Christmas gifts. We have tried year after year to make tablet and it always goes wrong. These salted caramels would make an ideal gift for her aunties and friends so we are going to try this recipe this year. I'll let you know how we get on.

    • vespawoolf profile image
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      vespawoolf 3 years ago from Peru, South America

      It's one of my favorite candies, Arachnea!

    • Arachnea profile image

      Tanya Jones 3 years ago from Texas USA

      This looks simply marvelous! I'll have to make it sometime in the near future.

    • vespawoolf profile image
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      vespawoolf 4 years ago from Peru, South America

      Trusouldj, caramels are also one of my favorites.

    • trusouldj profile image

      trusouldj 4 years ago from Indiana

      love caramel. these candies look tasty.

    • vespawoolf profile image
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      vespawoolf 4 years ago from Peru, South America

      lindacee, I am also a sugar junkie and very picky about the quality of my candy. I wouldn´t waste my time on the prepacked type, either. This is like a different confection all together...hope you can try it sometime. This is the perfect time of year for baking. Enjoy!

    • lindacee profile image

      lindacee 4 years ago from Arizona

      OMG, can't believe I missed this tasty HOTD from almost a year ago! Belated congratulations! I am a sugar junkie, so this recipe is right up my alley. I'm so not a big fan of prepackaged caramels. I do like dulce de leche, but am very picky. This way I can make my own buttery caramel confection--and the addition of pink sea salt is a wonderful idea. Can't wait to try my hand at candy making! Thanks! :)

    • vespawoolf profile image
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      vespawoolf 4 years ago from Peru, South America

      GetitScene, I think you made a great choice! Although homemade caramels take a little practice, they're better than any caramel you can buy. Enjoy!

    • GetitScene profile image

      Dale Anderson 4 years ago from The High Seas

      My wife just bought some Himalayan Pink Salt and we were looking for a special recipe to try it in. She loves sweets so I guess this is going to be our first attempt using this ingredient.

    • vespawoolf profile image
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      vespawoolf 4 years ago from Peru, South America

      Loveofnight, you won't regret taking the time to make these homemade caramels. They're delicious!

    • loveofnight profile image

      loveofnight 4 years ago from Baltimore, Maryland

      You have done an awesome job with this one, I love it and will be trying it soon.Thanks so much for the share.

    • vespawoolf profile image
      Author

      vespawoolf 4 years ago from Peru, South America

      Careermommy, butter caramels are also one of my favorites. These homemade butter caramels are way more delicious than anything I've ever purchased...there's just no comparison. I hope you can try them sometime!

    • Careermommy profile image

      Tirralan Watkins 4 years ago from Los Angeles, CA

      vespawoolf, I love butter caramels. These look so delicious. I didn't realize you had such an extensive cache of recipes. I'll have to visit your page again to read through them.

    • vespawoolf profile image
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      vespawoolf 4 years ago from Peru, South America

      quester.ltd, homemade butter caramels make a wonderful and special treat for a loved one. Try it sometime!

    • quester.ltd profile image

      quester.ltd 4 years ago

      Absolutely wonderful!!!!!

    • vespawoolf profile image
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      vespawoolf 4 years ago from Peru, South America

      I hope you can try these! They do require a little work and patience, but they are more than worth it. Be sure to just use a light sprinkling of salt, especially for the kids. They'll love the chewy and sweet candies.

    • WiccanSage profile image

      Mackenzie Sage Wright 4 years ago

      I was looking for recipes for candy to make for Halloween. These look yummy. I've never used pink sea salt. It sounds like an interesting experiment. but these might be too good for the kids ;-)

    • vespawoolf profile image
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      vespawoolf 5 years ago from Peru, South America

      FlourishAnyway, you won't believe how much more delicious the homemade caramels are. They won't pull your fillings out and just melt in your mouth. They're my hands-down favorite homemade candy. I hope you can find the time to do it. Thanks for coming by!

    • FlourishAnyway profile image

      FlourishAnyway 5 years ago from USA

      I have been going out of my way to buy these and now I can make them? Seriously, someone pinch me! I am printing this right now and putting it on my "TO DO" list. Amazing.

    • vespawoolf profile image
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      vespawoolf 5 years ago from Peru, South America

      Yes, they're a unique and delicious gift. Thank you, Crystal Tatum!

    • Crystal Tatum profile image

      Crystal Tatum 5 years ago from Georgia

      These look delicious! What a great gift for the holidays. Voted up.

    • vespawoolf profile image
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      vespawoolf 5 years ago from Peru, South America

      Peggy W, thanks for the 5-star rating! Please feel free to ask any questions about the recipe. It makes a nice-sized batch of caramels perfect for gift giving. They were quite a big hit last year! I'm going to make another batch in a couple of weeks here. I appreciate your comment, too.

    • Peggy W profile image

      Peggy Woods 5 years ago from Houston, Texas

      Just gave your butter caramel recipe another 5 stars. I have never tried making candy but it would surely make for great gift giving. Wish I could taste one of your salted caramels right now! Congratulations also on the HOTD. You have given us clear directions and great photos to follow. Many up votes and will share.

    • vespawoolf profile image
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      vespawoolf 5 years ago from Peru, South America

      VeronicaTalk, I'm glad you found this interesting and easy to understand. I hope you can try it sometime! The caramels are so worth the effort. Thank you for coming by.

    • VeronicaTalk profile image

      Veronica Brasten 5 years ago from USA

      This is really easy to understand. I love all of the photos. Nice work.

    • vespawoolf profile image
      Author

      vespawoolf 5 years ago from Peru, South America

      Eusaphzae, glad you enjoyed it! Thank you for the visit.

    • eusaphzae profile image

      Fahd Mehmood Khan 5 years ago from United Arab Emirates

      Wonderful! what a nice way to present a recipe, step by step, with pictures, Amazing. Thank you very much.

    • vespawoolf profile image
      Author

      vespawoolf 5 years ago from Peru, South America

      KoffeeKlatchGals, these are my all-time favorites! There's nothing like melt-in-your-mouth homemade caramels. They take some work, but are definitely worth it. Enjoy and thank you for commenting.

    • KoffeeKlatch Gals profile image

      Susan Hazelton 5 years ago from Sunny Florida

      I can't wait to try the caramels. They look so delicious. You have the best recipes around.

    • vespawoolf profile image
      Author

      vespawoolf 5 years ago from Peru, South America

      Locknloaded81, I'm glad you enjoyed reading about delicious homemade caramels. Thank you for taking the time to read and comment.

    • profile image

      locknloaded81 5 years ago

      yum-yum-yummy! thanks you for sharing this steps.. Your hub encouraged me to made like this, very nice!

    • vespawoolf profile image
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      vespawoolf 5 years ago from Peru, South America

      Tjdavis, your caramel pear cake sounds wonderful! Yes, it does require constant stirring. I suppose that's why confection stores have machinery that does the stirring for them! Thank you for the vote and share. I really appreciate it.

    • vespawoolf profile image
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      vespawoolf 5 years ago from Peru, South America

      Algarveview, I'm glad you were able to get into the spirit of this article! Yes, there's nothing like that cozy, safe feeling of being a child at home. The caramels are a wonderful memory that I'll never forget: the fragrance, the flavor, the feelings. Thank you for your meaningful comment and I hope you have a chance to make the caramels someday. There's nothing else quite like them!

    • vespawoolf profile image
      Author

      vespawoolf 5 years ago from Peru, South America

      Molometer, I'm glad you enjoyed this hub. Moving to Peru forced me to learn the art of home cooking. Once you get used to homemade, there's no going back! Thank you for coming by.

    • vespawoolf profile image
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      vespawoolf 5 years ago from Peru, South America

      Tammyswallow, it's nice to meet a fellow caramel and sea salt lover. I hope you enjoy the recipe. There's nothing like homemade butter caramels. Thank you for the comment, vote, pin and share!

    • tjdavis profile image

      Teresa Davis 5 years ago from Moscow, Texas

      This is an amazing hub..great pictures..very detailed and well written. I used to make a caramel topping for a wonderful pear cake I baked and I remember it took a lot a stirring to not burn it lol. I love caramel.

      Voted you up and will share your link on my website :-)

    • algarveview profile image

      Joana e Bruno 5 years ago from Algarve, Portugal

      Hello, Vespawwolf, three things just happened, first you made me travel back in time to my mom's kitchen, she didn't cook caramels, but other goodies which I loved and I totally remember that feeling you describe, walking around her, just waiting, waiting, the wonderful smells all around me, that's home for me... then, for a moment I wished I was a little girl all over again... finally, I love caramels, but I never tried cooking them myself, especially because I think it's such a hard work, but I think I shall give it a try to you explained it very well... So, voted up all the way, beautiful and interesting and sharing! For all the children out there and for our little child within! Take care...

    • molometer profile image

      molometer 5 years ago from United Kingdom

      These look delicious. I would love to give them a try. Since joining hubpages and finding these great instructional hubs. I am rapidly converting to making just about everything homemade.

      Thanks vespawoolf

    • tammyswallow profile image

      Tammy 5 years ago from North Carolina

      Fabulous recipe! I love pink himalayan salt. I have replaced standard salt with it. My family loves caramel so I will have to try this. Excellent! Pinning and sharing! 5 stars!

    • vespawoolf profile image
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      vespawoolf 5 years ago from Peru, South America

      LetitiaFT, I've never tried Camargue flake but I'm sure it's wonderful! I just love trying different gourmet salts and just brought bck Peruvian Pink salt from Cusco. It's mined in Maras and has a minerally finish. The temperature is the key with candy making. If you have a good thermometer and also use the water bath method, you should have no problem. Thanks for taking the time to read and comment!

    • LetitiaFT profile image

      LetitiaFT 5 years ago from Paris via California

      How did I overlook this one, they just keep popping up. This looks heavenly. I think I'll try it with Camargue flake salt (which I actually prefer to "sell gris" from Noirmoutier). It's just the temperature thing that scares me...

    • vespawoolf profile image
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      vespawoolf 5 years ago from Peru, South America

      Moonlake, it's nice to hear that you've tried homemade caramels. There's nothing like them, and I've made them from time-to-time throughout my life. They're the ultimate treat! Enjoy the recipe! Thanks for the vote and the pin.

    • moonlake profile image

      moonlake 5 years ago from America

      This sounds so good. I remember my mother-in-law making these wrapping each in all the little papers. I never got her recipe, I should have but now I have yours. Voted up and pinned.

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Ishwaryaa22, thanks so much for your vote and the kind words. I hope you have a chance to try the caramels someday. They're so worth the effort! As a matter of fact, it's about time to make another batch!

    • ishwaryaa22 profile image

      Ishwaryaa Dhandapani 6 years ago from Chennai, India

      Wow! A detailed and well-presented hub on caramels! I like munching commercial caramels but nothing beat homemade sweets as this yummy recipe of yours! The tips and instructions are helpful. The photos are drool-worthy! Rated this tasty recipe 5 stars! Belated Congrats on the much deserved hub of the day! Well-done!

      Thanks for SHARING. Useful & Awesome. Voted up

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Techygran, thank you for your kind words. I love making caramels, and these are unbelievably delicious. I think it's about time to make another batch!

    • techygran profile image

      Cynthia 6 years ago from Vancouver Island, Canada

      This hub is delicious! I love your excellent use of the step-by-step photos and the attractive photo at the beginning with the red background. The detailed, clearly-written instructions provide confidence that it can be done (that one will not end up with a sloppy, stringy mess unfit for the compost heap). Thank you! Voted Awesome and Pinned!

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Yes, caramels are the enemy of dental work! Thank you for dropping by, Om Paramapoonya, and I hope you have a chance to enjoy the caramels someday.

    • Om Paramapoonya profile image

      Om Paramapoonya 6 years ago

      I used to eat butter caramels all the time when I was a kid, then had to quit them after I got braces. Haha I remember getting annoyed to see my friends enjoying them when I couldn't. This sounds like an awesome recipe. I'll try it sometime :)

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Eileen Goodall, I hope you have a chance to try them. They're so worth the time. There's nothing like homemade caramels!

    • Eileen Goodall profile image

      Eileen Goodall 6 years ago from Buckinghamshire, England

      Oh my, oh my, oh my - yes please - must get time to try this - thank you voted up.

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      You're welcome! I hope you enjoy the delicious caramels and thank you for dropping by, quester.ltd.

    • quester.ltd profile image

      quester.ltd 6 years ago

      I have been looking for this recipe - thank you, thank you!

      q

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      melissaschulz, a gift basket of homemade items is the best gift of all. Thank you for dropping by and commenting, I really appreciate it.

    • melissaschulz profile image

      melissa 6 years ago from michigan

      Thank for the information hub. I totally enjoy the smell in the kitchen when you are making homemade item. My mother is a chef and over the years I have learn many secrets from her. We always make gift basket for christmas present. It is a lot of work but everyone totally appreciates them, so it worth it.

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Who can resist caramel, right? urmilashukla23, thanks for your comment and for dropping by!

    • urmilashukla23 profile image

      Urmila 6 years ago from Rancho Cucamonga,CA, USA

      Oh Caramel, my favorite too. Great recipe. Shared with family and friends and bookmarked it.

      Voted up!

      Congratulations on the hub of the day award! Great work!

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Thank you so much for your vote and comment, raakachi!

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Thank you for dropping by, jiro!

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Thank you for your vote and comment, Crystar!

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Commercial caramels are much chewier than homemade, and thus more likely to pull out fillings. I hope you can try them and, yes, the salt is really pink! Thanks for dropping by, pstraubie48.

    • raakachi profile image

      raakachi 6 years ago from Madurai / Tamilnadu / India

      Congrats! for the hub of the day 'accolade' as your hub deserves full right over it. Thanks for sharing with us. voted-beautiful.

    • jiro profile image

      jiro 6 years ago from India

      hai very nice to see i will try

    • profile image

      Crystar 6 years ago

      Yummy! I love butter caramel. Will definitely try this one. Thank you for sharing, vespa. Voted up & Awesome.

    • pstraubie48 profile image

      Patricia Scott 6 years ago from sunny Florida

      Yum....I love caramel even though I have had a filling pulled out by them. These sound so creamy that I almost feel them in my mouth. Thank you for sharing this recipe. I may some day be brave enough to try this and definitely will look for Kimalayan pink salt...is it really pink??

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Thank you for your kind words. I hope you'll have the chance to try your hand at homemade caramels. They're worth the effort!

    • profile image

      susanm23b 6 years ago

      Excellent hub! I love your photos and very detailed instructions. Cooking candy can be a little intimidating, but your advice to relax and enjoy the process makes the project seem much more doable! Voted up :)

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      I hope you give it a try! A friend to help with the stirring really helps. I love Penzey's for spices and salts...thanks for the tip!

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Thank you for dropping by!

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Oh wow, if you love Kraft butter caramels you have to try the homemade variety. They're not even in the same ballpark! Thanks for coming by!

    • Dink96 profile image

      Dink96 6 years ago from Phoenix, AZ

      My weakness is salt caramel. I've never made caramel, but maybe I'll try with an adventurous friend! Penzey's is a great store for these ingredients, BTW.

    • susiempn profile image

      susiempn 6 years ago from Michigan

      Oh my God, there is nothing like caramels with salt. A little chocolate also does no harm. Congratulations on Hub of the Day.

    • angela martinez67 profile image

      Angela Martinez 6 years ago from Cavite, Philippines

      love butter caramels!!! used to eat a lot of 'em made by "kraft". now at least i can make a try making my own butter caramel candies;) thanks for sharing :-)

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      It's nice to meet another caramel lover. I hope you can try the recipe, as homemade caramels are on a whole new level...like the difference between a frozen entrée and a homemade one. Thanks for your comment!

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Wow, thanks so much for your praise! I myself am an impatient cook. It helps to have a candy-making partner to cheer you on and take turns stirring. The bottle of wine doesn't hurt any, either!

    • vespawoolf profile image
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      vespawoolf 6 years ago from Peru, South America

      Okay, since you keep asking I may write down a few travel experiences! I don't know how commercial they would be, but it'd be worth a few laughs.

    • rebeccamealey profile image

      Rebecca Mealey 6 years ago from Northeastern Georgia, USA

      I love caramels. I'll bet the homemade ones are really good. I have never had homemade caramels, thanks for such clear directions!

    • DzyMsLizzy profile image

      Liz Elias 6 years ago from Oakley, CA

      Congratulations on Hub of the Day! Very well deserved!

      I love your similie in the first paragraph, "...like ice cream on a summer sidewalk." What a wonderful word picture!

      You directions are wonderful and clear, as are your photos.

      I do like caramel, but I think I am too lazy and impatient of a cook to try making my own. ;-) However, I'm bookmarking this for future reference, just in case. ;-)

      Voted up, beautiful, awesome, useful, interesting and shared!

    • SOKCGOLD profile image

      Robert Pfromm 6 years ago from Lees Summit, MO

      Hub of the Day! Congrats! The context and the detail you put into your recipe Hubs is very, very nice. My culinary interests run in completely different directions, but I truly enjoyed reading this - even though I don't expect to try my hand at candy making. You are inspiring me to go back and tweak the few recipes I've got out there.

      When are you going to take a shot at some different subjects? I am eagerly awaiting something on your travel experiences.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Salted caramel macaroons? That sounds simply divine. I'll have to look up chef Adriano Zumbo. Thanks for the tip!

    • Rufus rambles profile image

      Rufus rambles 6 years ago from Australia

      Salted caramels are my favourite sweet. In Australia we have an amazing pastry chef who makes the most incredible Salted Caramel Macarons. Adriano Zumbo! Thanks for a great hub I'll be trying to make these!

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Arlene V. Poma, if you keep the heat low and stir constantly, you can't burn the caramel. I hope you can give it a try.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thanks for your support! Sweet Georgia Browns, huh? That would make an interesting hub.

    • SMD2012 profile image

      Sally Hayes 6 years ago

      Thanks for a lovely Hub. For some reason I find watching candy making irresistible. I guess it comes from watching my dad make Sweet Georgia Browns when I was a kid. Congrats on being a Hub of the Day!

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      I hope you have a chance to try the recipe and thanks for your comment!

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you! I noticed you have some hub awards under your belt, as well. I look forward to reading more.

    • Jlava73 profile image

      Jennifer Vasconcelos 6 years ago from Cyberspace and My Own World

      These sound awesome! I'll be back to give this recipie a try. I love experimenting in the kitchen!

    • randomcreative profile image

      Rose Clearfield 6 years ago from Milwaukee, Wisconsin

      Congrats on getting Hub of the Day! This is a very well written hub. I enjoyed the personal history behind the recipe.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thanks so much for the kudos, Patty Inglish, and for all the support from HP staff!

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you so much for your kind words and vote! Please let me know about your caramel making experience if you have a chance.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thanks, John, for the kudos. I wish I could share the caramels with all my commenters but technology hasn't reached that point yet!

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you for your comment, ktrapp, and your kind words! Caramel apples are also one of my favorites.

    • vespawoolf profile image
      Author

      vespawoolf 6 years ago from Peru, South America

      Thank you, Cardisa. Yes, they do require some patience but the result is sooo worth it. Thanks for your comment!

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