Sunday, May 5, 2013

Baked Sunday Mornings: Soft Candy Caramels

This week the Baked group is making their own version of Nutella...I just didn't want to go through all the expense of buying hazelnuts and whipping up a batch just to have it sit and go bad.  I am the only one who would eat chocolate hazelnut spread in my house so I went rogue this week.  I made a recipe that I really wanted to make but missed it for some reason or the other.  Soft Candy Caramels.

Being a novice caramel maker, I evidently let the caramel cook for too long, I watched my candy thermometer very closely and waited for it to reach 240-250 degrees, it took forever!  Sadly, my caramels were not soft, they were firm and chewy. 

They did taste really good but you are liable to pull a filling out if you are not careful!  Oh well, better luck next time!
The recipe for the caramels is here

If you would like to see what the others did with the Chocolate Hazelnut Spread head on over to Baked Sunday Mornings.

We are making Alfajores next week.  That I am looking forward to!
Until then,


  1. Good for you trying them. They look wonderful. I find caramels are very finicky. If I remember, I think it was very hard to get the caramel up to temperature. I made them twice and the second time they were way too soft.

  2. Mine got too hard when I made these, too. They were like Werther's! Caramel is the bane of my existence, but it's so good when you get it right (and oftentimes even when you don't)... :)

  3. Your caramels look lovely! Sorry you had some trouble with them. I skipped this recipe when it was on the rotation because I have a recipe I love and don't think I can top.

  4. Those look great! Very delicious.

  5. They look very tasty!


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