Description
These homemade caramels are rich, buttery, and delightfully chewy candies made from simple ingredients like butter, sugar, corn syrup, and cream. Perfect for gifting or enjoying as a sweet treat, they have a smooth texture and deep caramel flavor with a hint of vanilla.
Ingredients
Scale
Caramel Ingredients
- 1 cup unsalted butter
- 2 1/2 cups granulated sugar
- 1 1/4 cups light corn syrup
- 1/2 teaspoon salt
- 2 cups heavy cream
- 1 teaspoon vanilla extract
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper, making sure to leave an overhang on the sides to allow easy removal of the caramel once set.
- Melt the Butter: In a large, heavy-bottomed saucepan, melt the unsalted butter over medium heat to create the base for the caramel.
- Add Sugar, Corn Syrup, and Salt: Stir the granulated sugar, light corn syrup, and salt into the melted butter until everything is well combined and smooth.
- Incorporate Heavy Cream: Gradually pour in the heavy cream while stirring. Bring the entire mixture to a gentle boil over medium heat, stirring frequently to ensure even cooking.
- Cook to Temperature: Continue cooking the caramel, stirring constantly to prevent burning. Use a candy thermometer to monitor and cook the mixture until it reaches 245°F (118°C), the firm ball stage critical for chewy caramels.
- Add Vanilla Extract: Remove the saucepan from heat and stir in the vanilla extract thoroughly for flavor enhancement.
- Pour into Pan and Cool: Carefully pour the hot caramel mixture into the prepared baking pan. Allow it to cool at room temperature for 3 to 4 hours until it becomes fully set and firm.
- Cut and Wrap: Use the parchment paper overhang to lift the set caramel from the pan. Cut into small squares or rectangles and individually wrap each piece in wax paper to prevent sticking and preserve freshness.
Notes
- Use a reliable candy thermometer for accurate temperature readings to ensure perfect texture.
- Do not skip stirring constantly when cooking to prevent the caramel from burning or sticking.
- If you prefer softer caramels, cook to a slightly lower temperature (around 240°F/115°C).
- Store wrapped caramels in an airtight container at room temperature for up to two weeks.
- For a salted caramel variant, sprinkle flaky sea salt on top before the caramel sets.
