These high end caramels are one of my top favorite foods. They have an extremely soft and silky texture. Biting into one of them is like biting into a caramelized, flavorful, stick of butter and you won't regret it. This caramel will beat out store bought caramels every time. They are the best soft caramels around.
As a confectionery scientist, I've had a lot of experience building stable caramel recipes for many candy companies. It's important to find a recipe from a trusted source that knows the purpose of each ingredient and how it functions alongside the other ingredients. This caramel making guide goes over every aspect of making these caramels. It has ingredient brand recommendations, notes on equipment, packaging recommendations, scientific explanations, answers to questions like "how long do caramels last", "how to store homemade caramels", "how to cut homemade caramels", and much more.
This caramel recipe uses both heavy cream and evaporated milk. No substitutions are given.
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