Uploaded November 2016 | Updated September 2026, 2 weeks ago
Subscribe: goo.gl/tuamEz
Today Jenn Johns shows you how to make 4 different kinds of homemade caramel candies! Using cotton candy, root beer, red velvet, and salted caramel, delicious, melt-in-your-mouth caramel candies can be made at home in minutes!
More HOMEMADE CANDY ideas: goo.gl/C1tFcX
GET MY COOKBOOK: cookiescupcakesandcardio.co/?page_id=7366
**********************
More videos:
RAINBOW CAKE RECIPES: goo.gl/aiHQuf
JELLO RECIPES: goo.gl/NbNeeZ
FOOD IMPOSTER RECIPES: goo.gl/QG3TUf
HOMEMADE CAKES: goo.gl/WO3gwS
**********************
Subscribe: goo.gl/tuamEz
Visit my blog at: cookiescupcakesandcardio.co
Instagram: instagram.com/CupcakesandCardio#
Pinterest: pinterest.com/cupcakescardio
Facebook: facebook.com/CookiesCupcakesandCardio
Twitter: twitter.com/CupcakeNCardio
**********************
Homemade Caramel Candies
Traditional Caramel RECIPE
Ingredients:
• 2/3 cup corn syrup
• 1/3 cup maple syrup
• 2 cups brown sugar
• 1/2 cup butter
• 1 14oz can sweetened condensed milk
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon molasses
• 1/4 teaspoon sea salt
• Fleur de sel
Procedure:
1. In a medium sized saucepan, over medium-low heat, mix all ingredients together and stir until incorporated.
2. Once butter has melted, insert candy thermometer and heat mixture until 240F/255F. Remove from heat and pour hot liquid into a buttered 8"x 8" pan. Allow to cool completely at room temperature.
3. Once cooled, slice into squares with a buttered knife. Wrap pieces in wax paper or parchment paper and store in a sealed container.
**********************
COTTON CANDY Caramel
Ingredients:
• 2/3 cup corn syrup
• 1/3 cup maple syrup
• 2 cups brown sugar
• 1/2 cup butter
• 1 14oz can sweetened condensed milk
• 1 dram cotton candy flavouring (get it here: amzn.to/2e7BhrH)
• blue gel paste (get it here: amzn.to/2e7DWBX)
Procedure:
1. In a medium sized saucepan, over medium-low heat, mix all ingredients together and stir until incorporated.
2. Once butter has melted, insert candy thermometer and heat mixture until 240F/255F. Remove from heat and pour hot liquid into a buttered 8"x 8" pan. Allow to cool completely at room temperature.
3. Once cooled, slice into squares with a buttered knife. Wrap pieces in wax paper or parchment paper and store in a sealed container.
**********************
Rootbeer Caramel RECIPE
Ingredients:
• 2/3 cup corn syrup
• 1/3 cup maple syrup
• 2 cups brown sugar
• 1/2 cup butter
• 1 14oz can sweetened condensed milk
• 1 tablespoon root beer extract (get it here: amzn.to/2eIH4Vj)
Procedure:
1. In a medium sized saucepan, over medium-low heat, mix all ingredients together and stir until incorporated.
2. Once butter has melted, insert candy thermometer and heat mixture until 240F/255F. Remove from heat and pour hot liquid into a buttered 8"x 8" pan. Allow to cool completely at room temperature.
3. Once cooled, slice into squares with a buttered knife. Wrap pieces in wax paper or parchment paper and store in a sealed container.
**********************
Red Velvet Caramel RECIPE
Ingredients:
• 2/3 cup corn syrup
• 1/3 cup maple syrup
• 2 cups brown sugar
• 1/2 cup butter
• 1 14oz can sweetened condensed milk
• 1 1/2 teaspoon vanilla extract
• 1 tablespoon Red velvet bakery emulsion (get it here: amzn.to/2fPdrE4)
Procedure:
1. In a medium sized saucepan, over medium-low heat, mix all ingredients together and stir until incorporated.
2. Once butter has melted, insert candy thermometer and heat mixture until 240F/255F. Remove from heat and pour hot liquid into a buttered 8"x 8" pan. Allow to cool completely at room temperature.
3. Once cooled, slice into squares with a buttered knife. Wrap pieces in wax paper or parchment paper and store in a sealed container.
**********************
Vanilla Cream Filling
• 1⁄8 ounce unflavored gelatin (1/2 an envelope)
• 2 tablespoons cold water
• 1⁄2 cup shortening
• 2 1⁄2 cups powdered sugar
• 1 teaspoon vanilla extract
Cream Filling:.
1. Dissolve unflavored gelatin in cold water. Plave into the microwave and bring to a boil (about 30 seconds). Set aside and allow to cool.
4. Cream together shortening, powdered sugar, and vanilla.
5. Add cooled gelatin and beat for 10 minutes.
**********************
Caramel Pinwheels
1. To make caramel pinwheels, roll out a caramel piece at least 5" wide. Add a layer of vanilla cream filling to the top of the caramel, covering all of the caramel.
2. Roll the caramel up and wrap firmly in parchment paper. Place in the fridge to harden to make cutting easier. The caramel pinwheels slice better when firm.
Mail to:
Jenn Johns
PO Box 20053
Tamarack Mall
Cranbrook BC V1C6J5
Canada
Subscribe: goo.gl/tuamEz
Today Jenn Johns shows you how to make 4 different kinds of homemade caramel candies! Using cotton candy, root beer, red velvet, and salted caramel, delicious, melt-in-your-mouth caramel candies can be made at home in minutes!
More HOMEMADE CANDY ideas: goo.gl/C1tFcX
GET MY COOKBOOK: cookiescupcakesandcardio.co/?page_id=7366
**********************
More videos:
RAINBOW CAKE RECIPES: goo.gl/aiHQuf
JELLO RECIPES: goo.gl/NbNeeZ
FOOD IMPOSTER RECIPES: goo.gl/QG3TUf
HOMEMADE CAKES: goo.gl/WO3gwS
**********************
Subscribe: goo.gl/tuamEz
Visit my blog at: cookiescupcakesandcardio.co
Instagram: instagram.com/CupcakesandCardio#
Pinterest: pinterest.com/cupcakescardio
Facebook: facebook.com/CookiesCupcakesandCardio
Twitter: twitter.com/CupcakeNCardio
**********************
Homemade Caramel Candies
Traditional Caramel RECIPE
Ingredients:
• 2/3 cup corn syrup
• 1/3 cup maple syrup
• 2 cups brown sugar
• 1/2 cup butter
• 1 14oz can sweetened condensed milk
• 1 1/2 teaspoon vanilla extract
• 1 teaspoon molasses
• 1/4 teaspoon sea salt
• Fleur de sel
Procedure:
1. In a medium sized saucepan, over medium-low heat, mix all ingredients together and stir until incorporated.
2. Once butter has melted, insert candy thermometer and heat mixture until 240F/255F. Remove from heat and pour hot liquid into a buttered 8"x 8" pan. Allow to cool completely at room temperature.
3. Once cooled, slice into squares with a buttered knife. Wrap pieces in wax paper or parchment paper and store in a sealed container.
**********************
COTTON CANDY Caramel
Ingredients:
• 2/3 cup corn syrup
• 1/3 cup maple syrup
• 2 cups brown sugar
• 1/2 cup butter
• 1 14oz can sweetened condensed milk
• 1 dram cotton candy flavouring (get it here: amzn.to/2e7BhrH)
• blue gel paste (get it here: amzn.to/2e7DWBX)
Procedure:
1. In a medium sized saucepan, over medium-low heat, mix all ingredients together and stir until incorporated.
2. Once butter has melted, insert candy thermometer and heat mixture until 240F/255F. Remove from heat and pour hot liquid into a buttered 8"x 8" pan. Allow to cool completely at room temperature.
3. Once cooled, slice into squares with a buttered knife. Wrap pieces in wax paper or parchment paper and store in a sealed container.
**********************
Rootbeer Caramel RECIPE
Ingredients:
• 2/3 cup corn syrup
• 1/3 cup maple syrup
• 2 cups brown sugar
• 1/2 cup butter
• 1 14oz can sweetened condensed milk
• 1 tablespoon root beer extract (get it here: amzn.to/2eIH4Vj)
Procedure:
1. In a medium sized saucepan, over medium-low heat, mix all ingredients together and stir until incorporated.
2. Once butter has melted, insert candy thermometer and heat mixture until 240F/255F. Remove from heat and pour hot liquid into a buttered 8"x 8" pan. Allow to cool completely at room temperature.
3. Once cooled, slice into squares with a buttered knife. Wrap pieces in wax paper or parchment paper and store in a sealed container.
**********************
Red Velvet Caramel RECIPE
Ingredients:
• 2/3 cup corn syrup
• 1/3 cup maple syrup
• 2 cups brown sugar
• 1/2 cup butter
• 1 14oz can sweetened condensed milk
• 1 1/2 teaspoon vanilla extract
• 1 tablespoon Red velvet bakery emulsion (get it here: amzn.to/2fPdrE4)
Procedure:
1. In a medium sized saucepan, over medium-low heat, mix all ingredients together and stir until incorporated.
2. Once butter has melted, insert candy thermometer and heat mixture until 240F/255F. Remove from heat and pour hot liquid into a buttered 8"x 8" pan. Allow to cool completely at room temperature.
3. Once cooled, slice into squares with a buttered knife. Wrap pieces in wax paper or parchment paper and store in a sealed container.
**********************
Vanilla Cream Filling
• 1⁄8 ounce unflavored gelatin (1/2 an envelope)
• 2 tablespoons cold water
• 1⁄2 cup shortening
• 2 1⁄2 cups powdered sugar
• 1 teaspoon vanilla extract
Cream Filling:.
1. Dissolve unflavored gelatin in cold water. Plave into the microwave and bring to a boil (about 30 seconds). Set aside and allow to cool.
4. Cream together shortening, powdered sugar, and vanilla.
5. Add cooled gelatin and beat for 10 minutes.
**********************
Caramel Pinwheels
1. To make caramel pinwheels, roll out a caramel piece at least 5" wide. Add a layer of vanilla cream filling to the top of the caramel, covering all of the caramel.
2. Roll the caramel up and wrap firmly in parchment paper. Place in the fridge to harden to make cutting easier. The caramel pinwheels slice better when firm.
Mail to:
Jenn Johns
PO Box 20053
Tamarack Mall
Cranbrook BC V1C6J5
Canada
