Homemade Caramel Candy
User Reviews
5
Homemade Caramel Candy
Description
Homemade Caramel Candy uses a combination of granulated and brown sugars with evaporated milk, heavy cream, corn syrup, butter, and salt cooked together to create a smooth caramel base. Cooking the mixture slowly to 240-243°F ensures the candy reaches the soft-ball stage necessary for chewy caramel texture. The butter adds richness while salt balances the sweetness, and vanilla rounds out the flavor at the end. Pouring the caramel into a parchment-lined pan and allowing it to cool fully before cutting produces neatly shaped candies.
The candy can be cut into bite-sized pieces and wrapped for storage or gift giving. It has a dense, slightly firm chew that softens in the mouth. This caramel is ideal for enjoying as a sweet treat or for using in other candy recipes. The inclusion of evaporated and heavy cream contributes to its creamy mouthfeel.
Storing in an airtight container at room temperature keeps the candy fresh for several months, making it convenient to prepare ahead and enjoy over time.
Ingredients
- 1 ½ cups granulated sugar
- ½ cup light brown sugar firmly packed
- 1 ½ cups evaporated milk this is the equivalent of one 12 fl oz can
- 1 ½ cups heavy cream
- ¾ cup light corn syrup
- ½ cup butter unsalted
- 1 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Line an 8” square pan with parchment paper and set aside.
- In a heavy-bottomed saucepan, combine sugars, evaporated milk, heavy cream, corn syrup, butter, and salt.
- Turn stovetop heat to medium and cook, stirring frequently (I like to use a wooden spoon or rubber spatula, it makes it easy to scrape the bottom of the pot and ensure nothing burns), until butter is melted and mixture is smooth.
- Attach a candy thermometer to the side (make sure it is not touching the bottom of the pot and is suspended about halfway in the caramel) and stir constantly until mixture reaches 240-243F (115-117C). This will take some time, it usually takes me an hour of stirring!
- Once mixture reaches temperature, remove from heat and stir in the vanilla extract.
- Immediately pour into prepared pan and allow caramel to cool completely (several hours or overnight) before cutting and (and topping with sea salt, if using). Caramels may be cut and individually wrapped in strips of wax paper or cellophane wrappers, I linked to the wrappers that I used in the “Equipment” section above.
Notes
- Store caramel candies in an airtight container or wrap individually in wax paper or cellophane to maintain freshness.
- Keep candies at room temperature; they can stay good for several months if stored properly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 42caramels
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Serving | 1caramel | |
| Calories | 116kcal | 6% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 72mg | 3% |
| Potassium | 40mg | 1% |
| Sugar | 16g | 32% |
| Vitamin A | 214IU | 4% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 33mg | 3% |
| Iron | 0.05mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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