Caramel Candy Recipe
User Reviews
5
Caramel Candy Recipe
Description
The Caramel Candy Recipe involves simmering heavy cream, white and brown sugars, butter, corn syrup, evaporated milk, and salt until the mixture reaches the firm-ball stage at 250°F, which ensures a chewy caramel texture. After removing from heat, vanilla extract is stirred in to impart aroma and depth. The warm caramel is then poured into a parchment-lined pan to cool and set before cutting into squares.
The final candy is creamy and rich, with a balance of sweetness and buttery notes contributed by the mixture of sugars and fats. The use of both white and brown sugars adds complexity, while the corn syrup helps prevent crystallization, resulting in a smooth, tender caramel. The evaporated milk enhances the candy's creamy consistency.
Cut caramels can be wrapped individually for storage or gifting. They pair well with coffee or can be used to top desserts or snacks. Their chewy texture and sweet flavor make them a classic confection that can be shared easily.
Caramel candies keep several weeks at room temperature when wrapped properly or stored in an airtight container with layers of wax paper. They can be frozen up to 3-6 months, requiring thawing before serving. Creative packaging such as jars, tins, or decorative bags makes them convenient gifts.
Ingredients
- 1 pint heavy whipping cream
- 2 cups white sugar
- 1 cup brown sugar packed
- 1/2 - 1 teaspoon salt
- 1 cup butter
- 1 cup corn syrup
- 1 cup evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Line a 12 x 15-inch rimmed pan with parchment paper and set aside.
- Add whipping cream, sugars, salt, butter, corn syrup, and evaporated milk to medium pot over medium heat.
- Attach a candy thermometer, and while whisking constantly, cook until temperature reaches 250°F (about 15 - 25 minutes).
- Once the mixture reaches 250°F, remove the pot from heat and stir in the vanilla.
- Pour the mixture into the parchment lined pan and let cool completely.
- Once cool, cut caramels into squares (can get about 80 large caramels) and wrap in wax paper for storage.
Notes
- Store wrapped caramels at room temperature for up to two weeks or refrigerate in an airtight container with wax paper layers.
- Freeze caramels for 3-6 months; allow to thaw before serving.
- This recipe produces a generous batch suitable for sharing or gifting.
- Package caramels in small jars, holiday tins, or decorative bags with ribbons for gifting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 80caramels
Amount Per Serving
Calories 87 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 87kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 0.4g | 1% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 14mg | 5% |
| Sodium | 56mg | 2% |
| Potassium | 20mg | 0% |
| Sugar | 11g | 22% |
| Vitamin A | 166IU | 3% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 16mg | 2% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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