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 caramel 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 were passed down over the generations: divinity candy, caramel pecan turtles, fudge, and seven-layer bars.

Altogether, 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 homemade caramels, we need to have a quick discussion about cooking sugar syrups and testing for the firm ball stage (which is what we’re doing with this caramel mixture).

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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 homemade 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

Temperature Check: The firm ball stage is typically reached at a temperature range of 245 °F to 250 °F (118 °C to 120 °C) on your candy thermometer. Using a candy thermometer is the most accurate method to determine this.
Cold Water Test: If you don’t have a candy thermometer, you can use the cold water test. Drop a small amount of the caramel candy 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

Thread Stage (230°F to 235°F / 110°C to 112°C): Syrup forms thin threads in cold water.
Soft Ball Stage (235°F to 240°F / 112°C to 116°C): Syrup forms a soft, flexible ball in cold water.
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 the water, but remains malleable.
Hard Ball Stage (250°F to 265°F / 121°C to 129°C): Syrup forms a hard, yet pliable ball in cold water.
Soft Crack Stage (270°F to 290°F / 132°C to 143°C): Syrup forms threads that are flexible but not brittle.
Hard Crack Stage (300°F to 310°F / 149°C to 154°C): Syrup forms brittle threads in cold water.
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)

Kitchen Tools Needed:

Measuring cups and spoons
Hand mixer
Large mixing bowl
Medium mixing bowl
Wax paper
9×13 pan
Candy thermometer
Spatula
Saucepan

You might want to give this Homemade Vanilla Extract Recipe a try!

Homemade Caramels Directions

To make these delicious homemade caramels, start by gathering your ingredients, including the caramel mixture, wax paper, and nuts or chopped pecans. Combine sugar, light corn syrup, or you may use dark corn syrup, and 1 cup (0.24 l) cream in a saucepan and bring to a boil, stirring constantly. Add 1 cup (0.24 l) of cream slowly. Cook the mixture while stirring constantly until it reaches the hardball stage.

Homemade Caramels Directions

Combine sugar, syrup, butter, and 1 cup (0.24 l) cream in a saucepan and bring to a boil, stirring constantly.

Gradually incorporate the remaining 1 cup (0.24 l) of cream into the mixture, ensuring a steady and gentle pour while you continue to stir. This step aims to achieve a smooth and well-blended consistency, allowing the cream to seamlessly integrate with the other ingredients. Take your time to ensure that the addition of cream is gradual, promoting an even and desirable texture in your concoction.

Cook to a firm ball stage, still stirring constantly. Use a candy thermometer to monitor the temperature, aiming for the hardball stage, typically around 250-266°F (121-130°C). Once you’ve reached the desired temperature, remove the mixture from heat promptly.

Add nuts and vanilla. The vanilla must be added after it’s done cooking, or it cooks out. Sprinkle chopped pecans on top, gently pressing them into the caramel. Let the caramel cool for a bit, maintaining a slightly warm temperature,

Pour in a 9×13 pan and then mark it into bite-sized pieces while still a little warm using a knife or cutter while still warm. For a delightful twist, consider adding a pinch of sea salt to create indulgent salted caramels. Allow the caramels to cool completely, letting them set.

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

Indulge in the brown sugar sweetness, buttery caramel corn syrup, and nutty goodness of the delightful crunch of pecans in each perfect piece. Share these irresistible homemade caramels wrapped in wax paper with friends and family for a delightful treat. It’s a perfect homemade Christmas treat!

Homemade Christmas Caramels

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

Ingredients

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

Instructions

Combine sugar, syrup, butter and 1 cup cream in a saucepan and bring to a boil, stirring constantly.
Add 1 cup cream slowly.
Cook to a firm ball stage, still stirring constantly.
Remove from heat.
Add nuts and vanilla.
Pour in a 9×13 pan and mark in pieces while still a little warm.

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Homemade Caramels for Christmas

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2 Comments

Michelle Sweeney says:

November 29, 2022 at 5:29 pm

This recipe sounds like the caramel I like. Is the cube of butter a cup and is cream in the first step butter & not cream? Thanks

1. Tiffany says:
  
  November 29, 2022 at 6:00 pm
  
  A cube of butter is 1/2 cup
  It is whipping cream, not milk.