Homemade Caramel Made Right Every Time
With a few tips from the BA Prep School, you can have homemade caramel candies in your dessert arsenal.
Zach DeSart
A salted caramel always makes for the ideal winter fix. With a few tips from the BA Prep School, you can have homemade caramel candies in your dessert arsenal.
Undercook your caramel mixture and you’ll end up with a stiff excuse for a sauce. Cook it too long and you’ll get nuggets capable of extracting a filling. For perfectly chewy results, don’t eyeball it; use a candy thermometer. Once you’ve added the butter and sweetened condensed milk, keep whisking until the thermometer registers 240° (also known as “soft ball” stage). That’s your sweet spot. Get the recipe for Bourbon–Sea Salt Caramels to put your schooling to the test.
Get the Recipe: Bourbon-Sea Salt Caramels
Dawn Perry is the author of Ready, Set, Cook; How to Make Good Food With What's on Hand and a former digital food editor at Bon Appétit. Before joining Condé Nast, she developed recipes in the kitchens of Martha Stewart’s Everyday Food, and Real Simple. She got her culinary start ... Read More