Caramels Recipe
Soft, chewy, and irresistibly buttery homemade caramels come together with just a handful of pantry staples. Sugar, cream, butter, and corn syrup cook into a silky-smooth candy that sets beautifully! Ideal for holiday gifting or keeping all to yourself.
Servings 80 pieces
Calories 83kcal
Equipment
- 9x13" baking pan
- Parchment paper
- Large pot or saucepan
- Candyor instant-read thermometer
Ingredients
- 2 cups granulated sugar (400g)
- 1 cup packed light or dark brown sugar (220g)
- 1 cup light corn syrup (240ml)
- 1 cup unsalted butter cubed (226g)
- 1 teaspoon salt
- 2 cups heavy cream room temperature (480ml)
- 2 teaspoons vanilla extract
Instructions
- Lightly butter a 9x13-inch pan and line it with parchment paper, letting the excess come up the sides of the pan. Lightly butter the paper.
- In a large heavy-bottom saucepan (make sure it’s a 4 to 5-quart capacity), combine the sugars, corn syrup, butter, and salt. Place over medium heat and stir constantly until the butter and sugars have melted and the mixture starts to bubble but it isn't boiling hard, about 5 minutes. (If any sugar crystals remain on the sides of the pot, use a wet pastry brush on the inside of the pot to brush off and dissolve them.)
- While whisking, slowly pour in the cream (this should take about 1 minute). Attach a candy thermometer and bring to a boil, stirring constantly until the mixture reaches 245°F to 248°F, 20 to 25 minutes. (You can also drop a small ball of caramel into a glass of cold water. If it forms a firm ball but is still moldable, it’s done.)
- Immediately remove from the heat and carefully stir in the vanilla. Pour into the prepared pan. Let the caramels cool completely, about 4 hours. If desired, sprinkle flaked sea salt on top of the caramels after cooling for about 30 minutes. (To speed up the cooling, you can refrigerate the caramels until hardened. Just remove the slab about 30 minutes before slicing as the cold caramel can shatter or break when cut.)
- Remove the cooled slab from the pan and discard the parchment paper. Cut into squares and wrap in wax paper. Caramels will keep at room temperature for up to 1 month or refrigerated for several weeks. They should be enjoyed at room temperature.
Video
Notes
- Use a heavy-bottomed saucepan. This will help ensure that the caramel doesn’t burn. Thin pans don’t insulate the food very well and can easily burn on the bottom of the pan.
- To speed up the cooling process: You can refrigerate it until hardened or store the slab tightly wrapped in the fridge until you are ready to cut it. Just remove the slab about 30 minutes to 1 hour before slicing, as cold caramel can shatter or break when cut.
Nutrition
Calories: 83kcal | Carbohydrates: 11g | Protein: 0.2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 34mg | Potassium: 10mg | Sugar: 11g | Vitamin A: 158IU | Vitamin C: 0.04mg | Calcium: 8mg | Iron: 0.03mg