Homemade Christmas Caramels

This delicious recipe for homemade caramel candies is a perfect Christmas treat! It has been passed down for generations in my family.

Hey y’all, Tiffany here with a recipe for homemade Christmas caramels that is from my great-grandmother and is perfect for Christmas!

I grew up with this recipe as a family tradition. My mother got it from her mother-in law (my grandmother, who gave me this pancake recipe and this canned apple pie filling recipe), who got it from her mother-in-law (my great-grandmother).

This recipe is from a group of Christmas dessert recipes that was passed down over the generations: divinity candy, caramel pecan turtles, fudge, and seven layer bars.

All together, these are a great group of Christmas treats to pass out for caroling and go perfectly with The World’s Creamiest, Most Delicious Hot Chocolate (in a Slow Cooker!)

But before we talk about how to make these caramels, we need to have a quick discussion about cooking sugar syrups and testing for firm ball stage (which is what we’re doing with these caramels).

If you already know how to do this, use this table of contents to jump down to skip the instructions.

How to Cook to Firm Ball Stage

Testing for the firm ball stage in cooking, particularly in candy making, is an important skill. Here’s how you can do it and an overview of the various stages:

Testing for Firm Ball Stage

1. Temperature Check: The firm ball stage is typically reached at a temperature range of 245°F to 250°F (118°C to 120°C). Using a candy thermometer is the most accurate method to determine this.
2. Cold Water Test: If you don’t have a thermometer, you can use the cold water test. Drop a small amount of the syrup into a bowl of very cold water. In the firm ball stage, the syrup will form a firm but still pliable ball that holds its shape until pressed.

Stages of Sugar Syrup Cooking

1. Thread Stage (230°F to 235°F / 110°C to 112°C): Syrup forms thin threads in cold water.
2. Soft Ball Stage (235°F to 240°F / 112°C to 116°C): Syrup forms a soft, flexible ball in cold water.
3. Firm Ball Stage (245°F to 250°F / 118°C to 120°C): Syrup forms a firm ball that doesn’t flatten when removed from water, but remains malleable.
4. Hard Ball Stage (250°F to 265°F / 121°C to 129°C): Syrup forms a hard, yet pliable ball in cold water.
5. Soft Crack Stage (270°F to 290°F / 132°C to 143°C): Syrup forms threads that are flexible but not brittle.
6. Hard Crack Stage (300°F to 310°F / 149°C to 154°C): Syrup forms brittle threads in cold water.
7. Caramel Stage (320°F to 350°F / 160°C to 177°C): Sugar turns golden and is used for caramelizing.

Each stage is crucial for different types of confections. For example, fudge and nougat require the firm ball stage, while toffees and brittles require the hard ball to hard crack stages. Always exercise caution when handling hot sugar syrup, as it can cause severe burns.

Ingredients for Homemade Christmas Caramels

• 2 cups sugar
• 1 cup dark Karo syrup (I used light last time and it worked fine)
• 1 cube (1/2 cup) butter
• 1 tsp vanilla
• 1 pint (2 cups) whipping cream
• 1/2 cup nuts (optional)

Homemade Caramels Directions

Combine sugar, syrup, butter and 1 cup cream in a saucepan and bring to a boil, stirring constantly.

Add remaining 1 cup cream slowly while you stir.

Cook to a firm ball stage, still stirring constantly. Remove from heat.

Add nuts and vanilla. The vanilla must be added after it’s done cooking or it cooks out.

Pour in a 9×13 pan and mark in pieces while still a little warm.

Once set up and cooled, cut out as desired. You can wrap in wax paper to gift, dip in chocolate to make turtles, or leave open on a plate to enjoy plain.

It’s a perfect homemade Christmas treat!

Homemade Caramels Recipe Card

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