Time to break out the Christmas candy!
Nothing pairs better with a Hallmark movie than homemade Christmas candy.
Whether you gift them out to the neighbors or keep a stash for yourself, Madison Reid has every recipe you need to fill your candy tin.
Madison makes five types of candy every holiday season: caramel, toffee, fudge, praline, and brittle. Each of these recipes is a staple on her candy list. Caramel is Madison’s most popular Christmas candy recipe.
Stay close as you’re cooking caramel—only two degrees off and your caramel will be a totally different consistency. It’s important to have a good candy thermometer to accurately measure the temperature.
You want your caramels to look as good as they taste. Let them cool for a couple of hours after baking, so you get a clean and precise cut. Madison prefers using clear candy wrappers from Amazon to wrap her caramels.
Madison offers a complete candy-making course on her blog. You’ll find step-by-step instructions for all the candies she makes, for anyone who wants to dive deeper into the world of candy-making. Whether you’re a beginner or an experienced baker, her course covers everything you need to know. Find Madison’s complete candy making course here.
Use code ‘STUDIO5’ for 50% off your purchase throughout December 2024.
Find all of Madison’s Christmas candy recipes on her blog.
Caramel Candy
Total Time: 1 hour 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Servings: 144 pieces
INGREDIENTS
- 2 cups karo syrup
- 2 cups granulated sugar
- 6 cups heavy whipping cream
- 7 oz sweetened condensed milk half a 14 oz can
- 2 tsp vanilla extract
METHOD
- Plug in a large (10 quart) kettle and put to 200 degrees or place a large pot on a stove top over medium heat
- Pour karo syrup & sugar into the pot or kettle, stir over heat until the sugar is melted
- Once sugar is melted, put cream & condensed milk in a double broiler. I use a glass bowl placed over a small sauce pan of simmering water. Warm up the cream mixture for 5 minutes.
- After 5 minutes, turn heat up to 250 degrees on the kettle. Put 1/2 cup of cream mixture into the sugar mixture and stir. Let it simmer for 5 minutes before adding another 1/2 cup of cream to the sugar mixture. Repeat until all the cream is added.
- Once all the cream is added, put in a candy thermometer and cook until soft ball stage (234 degrees)
- Take off heat immediately & stir in the vanilla
- Pour out onto a lined cookie sheet or Candy Pan
- Let cool completely before slicing (8 hours)
Find more from Madison on Instagram, @_mrs.madi_, or on her website, mrsmadi.com.