Hone-made Amish Caramel ♥ yummy treat!

Have you ever wanted to make your own caramel but weren't sure what to do? Well this post will show you how to do just that! The full recipe is at the bottom of the post! :)













And there you have it! Amish Caramel everyone will love!


Amish Caramel
2 c. white sugar
2 c. heavy cream
1 3/4 c. corn syrup
1 c. butter
1 tsp. vanilla
Boil together sugar, syrup, butter, and a little cream. While boiling, add rest of cream slowly. Don't allow to stop boiling. Boil until it forms a soft ball (236-240 degrees). Then add vanilla. Pour into a buttered pan. Cool. Cut into squares.
Are you in the mood for caramel??? Why don't you make some caramel popcorn


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62 comments:

  1. holy moley this looks fantastic. I'm drooling I'd love you to add it to my What We Wore and Made Party over at http://raegunwear.blogspot.com/search/label/WWWMW

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  3. Looks great!! I use a similar recipe for a cruelty free version. I use coconut oil instead of butter and almond milk instead of cream.. and vegan sugar of course. There's nothing like caramel! Yum!

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    1. I'd love a link to that vegan recipe, or some of the specifics. I'd have to make that for my family.

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    3. its not cruel to milk a cow

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    4. It isn't in the milking of the cow that is cruel, it is the constant state of nursing/milking that is the cruel thing....imagine being nursed from puberty to death.

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    5. a cow produces milk from puberty to death. Have you ever had children and stop nursing them to have sore and swellen breasts! I think that would be the cruelty!

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    6. If you did not milk a dairy cow daily it would die. You really need to learn about what your talking about bwfore you make ignorant statements.

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    7. if a cow is not milked it will decrease the amount of milk it produces but it certainly does not die. People breast feed their children and come the time to ween them mom produces less milk as the child sups less and less. Eventually mom's milk goes dry. It's the same with every other mammal. A dairy cow would die only because a dairy cow that doesn't give milk is useless and would likely be slaughtered for the meat.

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  4. Wow! This looks like so much fun to make, and so yummy too! Looks very sweet all wrapped up in the wax paper! I would try this today if I had some heavy cream on hand.

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  5. Hi! ran across this on pinterest-looks wonderful and I can't wait to try it
    :)
    Kat

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  7. mine didnt get hard, it was solid but not hard. im going to have to retry this. i dont know what went wrong, it tastes good though. i just put it in a jar so i could warm it up for ice cream sauce.

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    1. You can put it back in the pan and cook it some more if you don't want to make another batch. You can also put caramel that has cooked too long back in the pan, add a little more cream and cook it to the softball stage again and have it be just fine.

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  8. It will not harden if you let it set out. If you want hard caramel, you have to cook it to a hard ball stage.

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  9. Yum. I love homemade caramel.

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  10. Being seven months pregnant and craving more caramel more then it seems i can get my hands on, i went online in search of a delicious caramel recipe. In the end i decided on this recipe for two reasons a- i actually had the ingredients on hand. and b- anything with the word amish in front of it has to be the real deal. i had never made candy before in my life and somehow this recipe came out a complete success! i am sure i will be eating it for years to come. My growing family and i surely thank you!

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    1. :) I am soooo glad that helped with your craving! I know I had some pretty intense cravings when I was preggers! :)

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  11. Well had some issues with execution but they turned out really good. First attempt at making anything like this so that had its bumps. Didn't have any corn syrup so substituted with 1 1/4c. white sugar and 1/4c. Raspberry Liqueur (wanted a raspberry taste to it) which worked just fine. Had too small of a pot and it boiled over, so my friend (who was helping) and I split the mixture in two. Came out with two completely different colors, but it tasted great and looked cool when we mixed them together. So for anyone out there, make sure you have big pot and plenty of help!!!

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    1. Ooo! How did they taste!?raspberry. I wouldn't have thought to use that as a substitute! Did you take any pictures? :) im glad you're enjoying the recipe!

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  12. Just made this and mmmmmmmm it's soooo yummy!!!

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    1. Oh yeah!!! I need to make some again when we get all of our stuff out of boxes! :)

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  13. Could this recipe be used to make caramel popcorn?

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    1. I don't know to be honest! I have a recipe at http://www.houseandhone.com/2011/12/hone-made-caramel-pop-corn.html If you try making some with the Amish Caramel Let us know how it goes!

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  14. how long will it stay fresh? Thinking ahead for Christmas

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    1. I am not 100% sure... this will sound gross but I made some and put some in my purse then ended up switching purses then a few months (like 2.5 months) I switched back and I ate one and I didn't die. :) Now I am not saying that's safe and if you keep it that long and it goes bad and you still eat it and get sick or die (not that it would actually happen) it's not my fault! lol so. it still tasted good after a few months of chillin in my purse! :)

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  15. Here's one thought for you - I like you just because you wrote "hone-made" for the text of your picture. I'm sure that you noticed and I'm also sure that you chose not to fix it. You are a woman after my own heart. Who cares if there's a hump missing from that "m"! I'm a follower just because you blog about caramel and made an honest mistake. Congrats on being great and normal.

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    1. Dang-it, I'm retarded and that is your name? Even cuter. I assume I'm the only one who misspells things now LOL.

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    2. :) no worries.... You're not the only one :) lol Thanks for stopping by!

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  16. Love this!! Found you via Pinterest! New follower.

    hurleylove.blogspot.com

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  17. Looks delish. Thanks so much for sharing!

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  18. I have used this recipe for so many years, I grew up with it. First time I had it I was about 9. A dear friend of my moms made it. She gave me the recipe and I went home to Utah and made it every year for Christmas. She prob. got it from Amish or from an Amish cook book as she lived in Iowa and there are a lot of Amish in their area. Thanks for sharing this as I wanted to give it to someone and I couldnt tell her were it came from. This recipe is to die for.

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  19. The Amish use corn syrup?

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    1. I had the very same thought. No they don't! This is NOT Amish at all. Please do not use their name just to sell your product.

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    2. Some Amish Communities use corn syrup fyi.

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    4. I grew up in an Amish town with true Amish people.. (None of that Breaking Amish crap). They make everything under the sun, including caramels and Amish peanut butter. They use corn syrup all the time! This recipe tastes amazing and it is very similar to the caramel the Amish always made in my town. Some Amish communities may be different than others, but I've always known them to use corn syrup. Let's not get butthurt and blame the blogger for anything just because we do not agree with them :)

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  20. is the corn syrup white corn syrup, or dark?

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    1. It's light cornsyrup which is also called white cornsyrup! :)

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  21. Will cooking to this stage work for caramel apples? Didn't know if it would be too soft or if it should cook to the 'hard' phase.

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    1. you know, i don't know! I haven't tried it! Maybe I will have to try it today! :) I think it might work but might have to be cooked a little bit longer but not to HARD. :) I'll let you know how it works!

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  22. Thanks for sharing! I can't wait to try this recipe!!

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  23. The one that you found that was about 2 months old, had it gone sugary or did it still have the same texture from when it was made?

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  24. Wonderful! I just made this today and it tastes really good! We just poured it into the pan now so I'll have to see how it finishes up. Thanks so much for sharing! Can't wait to try it when it is finished. :)

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  25. If you do use cooking spray on the pan, does the caramel end up tasting like cheese?! I made a batch of caramel yesterday, a different recipe, and it tastes like cheese!! Do you know why this might be?!

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  26. I love how you put your own comments and how you did the recipe with the pictures. Cant wait to try this it sounds so yummy

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  28. I was wondering exactly how much cream do you use. it only says a bit at the begining

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    1. In the beginning you only use a little bit then you dump a full 2 cups in all :) Thanks for reading!

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  29. I made this today and it took forever for it to get over 225F. It was darker than the picture and I was getting nervous that it was going to be too hard or there was something wrong with my candy thermometer, so I took it off between 230-235. It was been cooling for a few hours and still moves when I tip the pan (the bottom of the pan is still warm, so it isn't completely cool). Is it really ok to re-boil it if it doesn't set like it's supposed to? Also, is it supposed to take a long time to rise that last 20 degrees?

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    1. I was having trouble getting those last few degrees too. I just turned the eye up just a little and the temp popped right up there :-)

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  30. going to try this with my family today! I pinned it awhile ago and have been meaning to make it. Thanks so much for sharing!!!!

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  31. When I made this my caramel came out too soft even though I waited until it hit the soft ball stage. ;( I used a candy thermometer too, just to be sure.

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  32. My first batch turned out wonderful. Used for Christmas gifts and parties. Made a second batch and I must not have cooked it as long although it was done according to reading. Making another batch for my Mexican train friends this week.

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  33. Hi,
    I am going to try this, it looks really good.
    One question, why is it called Amish caramel?
    Thanks!

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  34. The recipe for the carmels look great, has anyone tried different flavors ? If so could you explain how , like pumpkin or cinnamon and carmel. Would love to try

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  35. Ok I tried this today. I too had a boil-over so I had to stop and clean up and change pans in the middle. I brought it to softball stage, even a few degrees above and then added scotch instead of vanilla and poured it in the buttered pan. It has sat there for an hour and it still moves drastically and looks kinda oily. I just put it outside in the chilly air to try to make it as cool as possible. I'll let you know if it works, but so far I'm kinda dissapointed:(

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